VEGETARIAN BUTTER CHICKEN (TOFU OR PANEER MAKHANI)
How to make vegetarian butter chicken using tofu (tofu butter chicken) or paneer (aka paneer makhani/ paneer butter masala). It is a delicious, wholesome, comforting mid-week meal that is gluten-free and can be made dairy-free and easily adapted to 100% vegan butter chicken too!
Provided by Samira
Categories Main
Time 45m
Number Of Ingredients 14
Steps:
- If you're using tofu that came packed in water, you'll first need to press the tofu. This will take around 30 minutes - so plan for this time ahead.
- Cut the tofu into cubes around 1-inch in size. Pat the pieces dry and then toss them in cornstarch (you can do this in a bowl or place everything in a bag and shake). And brush with a bit of oil.
- To Air Fry: Air fry for 10-15 minutes at 400ºF/200ºC until browned and a little bit crispy (it doesn't need to be too crispy).To Oven Bake: Place the tofu pieces of a parchment-lined tray and bake in the oven for 20-30 at 400ºF/200ºC - until golden brown.The tofu will become golden brown and slightly crispy (more so using the Air fryer method- but this isn't needed for the recipe). It won't taste of anything but will soak up the flavors from the Makhani sauce.
- This can be done while the tofu cooks.
- Chop the onion and mince the garlic, ginger, and chili (optional).
- Heat up the ghee (or vegan butter) in a large pan and sauté the onion for 1-2 minutes. Then add the chili, garlic, and ginger and cook for a further 1-2 minutes.
- Add the tomato paste, garam masala, and paprika (optional) and cook for a further two minutes.There are two ways to introduce the fresh tomatoes to this makhani sauce. First, you could add them in with the tomato paste and cook for a silkier texture. Alternatively, you can add them raw to the food processor in the next step. The flavor and texture will vary based on which you choose - so feel free to experiment.
- Add the sautéed mixture, tomatoes (if they weren't cooked), and the salted water (or vegetable stock) to a food processor and blend into a runny paste.
- Transfer that back to the pan - it's now time to reduce and thicken it. At the same time, add your tofu to the pan too.
- Simmer the tofu butter chicken sauce on medium-low heat for around 20 minutes. Then, optionally, add the coconut milk and simmer for a further 10 minutes or less if you want a slightly thinner sauce.
- Give the tofu makhani sauce a taste and adjust the seasoning if necessary (since I use stock, I don't add extra salt. You may want to, though). The vegetarian or vegan butter chicken is ready - time to serve!
- Fridge: Any leftover vegan/ vegetarian butter chicken can be stored in an airtight container in the refrigerator for between 3-4 days. Freezer: Allow it to cool completely before transferring to freezer-safe container/s and freezing for up to two months. Thaw it overnight in the fridge before reheating. Reheat: You can reheat the dish either on the stovetop of medium-low heat or in the microwave.
Nutrition Facts : Calories 439 kcal, Carbohydrate 17 g, Protein 13 g, Fat 38 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 15 mg, Sodium 175 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
VEGAN BUTTER "CHICKEN" WITH TOFU (GLUTEN FREE)
You are in for a surprise when you make this Vegan Butter Chicken! This classic recipe is made with tofu and cashews instead but is still so rich and creamy!
Provided by Abbey Sharp
Categories Main Course
Time 55m
Number Of Ingredients 19
Steps:
- Press tofu for a minimum 30 minutes.
- Break up the tofu into nugget size pieces
- Marinate the tofu with olive oil, cornstarch, garam masala, curry powder, salt, and pepper for 15 minutes.
- While the tofu is marinating, take cashews and almond milk, and puree until creamy and smooth. You can also use a blender here as well.
- Once the tofu is done marinating, fry the tofu on a pan over medium high heat until crispy. About 10 minutes.
- Remove the tofu from the pan and set aside.
- In a pan over medium heat, add the ginger, garlic, and onion. Sautee until soft and fragrant. The onions should be almost transparent. About 5 minutes.
- Next, add vegan butter, tomato puree, maple syrup, garam masala, curry powder, and cinnamon, as well as the cashew cream. Mix until combined. Cook for 3 more minutes. This should form a light yellow-orange sauce.
- Lastly, add the tofu back in to combine the sauce and the "nuggets". Cook for about 2 minutes.
- Serve with jasmine rice and garnish with cilantro
Nutrition Facts : Calories 341 kcal, Carbohydrate 31 g, Protein 15 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Sodium 210 mg, Fiber 5 g, Sugar 14 g, UnsaturatedFat 15 g, ServingSize 1 serving
VEGAN BUTTER CHICKEN-STYLE CURRY WITH TOFU
An easy vegan butter chicken recipe made with chewy marinated tofu pieces cooked in a spiced tomato creamy sauce. The best vegan Indian curry recipe for cold days.
Provided by Carine Claudepierre
Categories Dinner
Time 1h45m
Number Of Ingredients 18
Steps:
- Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.
- Cut the tofu block into thin slices (about 0.4 inches/0.1cm). Then pull apart the tofu slices to create irregular pieces of tofu - this mimics chicken texture the best! but you can also simply cube the tofu slices if preferred.
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
- In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, masala, turmeric, and salt.
- Add the tofu chunks into the marinade and combine with a spoon.
- Lay the tofu pieces onto the prepared baking sheet into a single layer, and make sure the tofu pieces don't touch each other or overlap.
- Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce
- Heat a large skillet or medium saucepan over medium-high heat. Add the coconut oil, butter, and chopped onions. Stir and cook until fragrant and soft, about 2 minutes.
- Add all the spices: ginger, garam masala, fenugreek, cumin, salt, crushed garlic, and tomato paste. Stir and cook for 30 seconds until it forms a paste.
- Stir in canned coconut cream, stir and simmer for 2-3 minutes.
- Stir in the baked tofu pieces, cover and simmer for 10-15 minutes, stirring occasionally until the sauce thickens.
- Serve with jasmine rice, vegan naan bread, or cauliflower rice for a low-carb version.
Nutrition Facts : ServingSize 1 serve, Calories 317 kcal, Carbohydrate 43 g, Protein 6 g, Fat 14 g, SaturatedFat 10 g, Sodium 448 mg, Fiber 3 g, Sugar 35 g
TOFU MAKHANI (INDIAN BUTTER TOFU)
This recipe is a vegetarian riff on butter chicken, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that's seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn't require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don't substitute anything for the butter or ghee (sorry, vegans) - it's the signature ingredient.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, curries, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.
- In a large pot over medium heat, melt the butter. Add the onions and chile powder, and cook, stirring frequently, until onions are translucent, about 5 minutes. Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.
- Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go. Add the cinnamon stick, paprika and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragù, about 10 minutes. Blend with an immersion blender, or transfer to a blender and purée until smooth. Return to the pot.
- Gently stir in the cream and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn't fall apart. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 50 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 25 grams, Sodium 783 milligrams, Sugar 7 grams, TransFat 1 gram
BUTTER CHICKEN OR TOFU
Its a bit of work but its the best butter chicken I have ever had! tofu also works well (just add two packs of extra firm tofu cubed instead of the chicken) as it absorbs the flavors almost better than the chicjken. Everyone always requests this
Provided by blonder
Categories Chicken
Time 8h40m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- marinade chicken or tofu.
- In a baking dish place chicken or tofu pieces pour lemon juice on top. Add.
- a pinch of salt mix and leave aside for 15 minutes
- whisk together yogurt 1 tsbp of the garam marsala, food colouring, 1 tsp of the garlic 1 tbsp of the ginger.
- Add to the baking dish. mix and coat pieces.
- Refrigerate for 8 hours.
- Baking instructions.
- Heat oven to 350 degrees F.
- mix the remaining spices in a pot and cook on low heat with a bit of the butter add the remaining garlic and ginger cook for about a minute sautee.
- add tomato and onion cook for about 10 mins on meduim heat
- turn off heat.
- add cream and butter
- now pour mixture over chicken in baking dish mix until pieces are all coated.
- cover the dish and bake untill meat is done about 20 minutes. stir in fress cilantro and serve.
Nutrition Facts : Calories 673.5, Fat 59.3, SaturatedFat 31.4, Cholesterol 215.4, Sodium 297.6, Carbohydrate 12.2, Fiber 1.9, Sugar 5.8, Protein 24.8
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