Vegetarian Butter Chicken with Rice

Savor the rich and creamy flavors of this Vegetarian Butter Chicken with Rice, a meat-free twist on the classic Indian favorite. Tender cubes of marinated tofu are browned to perfection and simmered in a luscious, spiced tomato-based sauce enriched with cream and butter, delivering all the indulgence of traditional butter chicken without the chicken. Served alongside fragrant, fluffy basmati rice, this dish is a hearty and satisfying meal that's perfect for vegetarians and anyone looking to explore plant-based options. With aromatic spices like garam masala, turmeric, and cumin, each bite is bursting with authentic flavor, while a garnish of fresh cilantro adds a vibrant, herbaceous finish. Ready in just over an hour, this recipe is ideal for family dinners or entertaining guests with a restaurant-quality meal at home!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 400 grams Extra firm tofu
• 120 grams Greek yogurt
• 2 teaspoons Garam masala
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 3 tablespoons Butter
• 1 medium Onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 300 grams Tomato puree
• 100 milliliters Heavy cream
• 200 grams Basmati rice
• 400 milliliters Water
• 2 tablespoons Cilantro leaves, chopped

Directions

Step 1

Press the tofu to remove excess water by placing it between paper towels and a heavy object for at least 15 minutes.

Step 2

Cut the pressed tofu into bite-sized cubes.

Step 3

In a bowl, mix Greek yogurt, garam masala, turmeric, cumin, chili powder, and salt. Add the tofu cubes and marinate for at least 20 minutes.

Step 4

Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the marinated tofu and cook until golden brown on all sides. Set aside.

Step 5

In a large skillet, heat 2 tablespoons of butter and remaining vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.

Step 6

Add minced garlic and grated ginger to the skillet, stirring for another minute until fragrant.

Step 7

Stir in the tomato puree, and let it simmer for about 10 minutes until the sauce thickens.

Step 8

Add the cooked tofu to the sauce and simmer for another 5 minutes.

Step 9

Pour in the heavy cream and gently stir to combine. Let it cook for an additional 5 minutes on low heat.

Step 10

Meanwhile, rinse the basmati rice under cold water until the water runs clear.

Step 11

In a pot, bring water to a boil, add the rice, cover with a lid, and simmer on low heat for about 15 minutes or until the rice is cooked and water is absorbed.

Step 12

Fluff the rice with a fork and serve it alongside the butter tofu, garnished with chopped cilantro.

Nutrition Facts

Serving size	(1745.5g)

Amount per serving	% Daily Value*
Calories	1995.6

Total Fat 132.4g	0%
Saturated Fat 49.1g	0%
Polyunsaturated Fat 17.9g
Cholesterol 202.7mg	0%
Sodium 2860.3mg	0%
Total Carbohydrate 114.5g	0%
Dietary Fiber 21.7g	0%
Total Sugars 26.5g
Protein 87.4g	0%

Vitamin D 6.7IU	0%
Calcium 3006.9mg	0%
Iron 22.9mg	0%
Potassium 2874.0mg	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: 59.6%

Protein: 17.5%

Carbs: 22.9%