Vegan Buttered Chicken

Indulge in the creamy, aromatic goodness of Vegan Buttered Chicken, a plant-based twist on the classic Indian dish that’s as satisfying as it is wholesome. This recipe swaps chicken for golden-browned cubes of marinated extra-firm tofu, infused with a rich blend of garam masala, turmeric, cumin, and coriander for a flavor-packed bite. A velvety cashew cream takes the place of traditional dairy, blending seamlessly with tangy tomato puree and coconut yogurt to create the ultimate vegan butter sauce. Perfectly spiced and finished with a touch of non-dairy cream and citrusy lemon juice, this dish is ideal for cozy weeknight dinners or impressing guests at your next gathering. Serve it hot, garnished with fresh cilantro, over fluffy basmati rice or with warm naan for a meal that’s as comforting as it is cruelty-free. Perfect for plant-based enthusiasts, this easy vegan recipe brings the essence of Indian cuisine to your table in just under an hour.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams extra firm tofu
• 120 grams coconut yogurt
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 3 tablespoons coconut oil
• 1 large, chopped onion
• 4 minced garlic cloves
• 1 inch, grated ginger
• 400 grams tomato puree
• 60 grams cashews
• 240 ml water
• 120 ml non-dairy cream
• 2 tablespoons for garnish chopped cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Press the tofu to remove excess moisture and cut it into 1-inch cubes.

Step 2

In a bowl, mix the coconut yogurt with 1 tablespoon garam masala, 1 teaspoon turmeric, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon paprika, and 1 teaspoon salt. Toss the tofu cubes in this marinade and set aside for at least 15 minutes.

Step 3

Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the marinated tofu cubes and cook until they are golden brown on all sides. Remove and set aside.

Step 4

In the same skillet, add the remaining coconut oil. Add the chopped onion and sauté until golden brown.

Step 5

Stir in minced garlic and grated ginger, cooking for an additional 2-3 minutes until fragrant.

Step 6

Blend the cashews and water in a high-speed blender until completely smooth. Set aside.

Step 7

Add tomato puree to the skillet and bring to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally.

Step 8

Add the cashew cream to the tomato sauce along with the remaining cumin powder. Let it cook for another 10 minutes until the sauce thickens.

Step 9

Gently fold in the browned tofu cubes, ensuring they are well-coated with the sauce. Cook for another 5 minutes to heat through.

Step 10

Stir in the non-dairy cream and lemon juice, mixing well. Adjust seasoning with salt if needed.

Step 11

Serve hot, garnished with chopped cilantro.

Nutrition Facts

Serving size	(1660.5g)

Amount per serving	% Daily Value*
Calories	1986.5

Total Fat 137.8g	0%
Saturated Fat 70.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 2627.4mg	0%
Total Carbohydrate 126.1g	0%
Dietary Fiber 28.8g	0%
Total Sugars 47.3g
Protein 87.8g	0%

Vitamin D 0IU	0%
Calcium 3020.4mg	0%
Iron 29.1mg	0%
Potassium 3919.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 16.8%

Carbs: 24.1%