Vegan Butter Chicken

Proportions are out of whack. I could see it when I read the recipe. 4 cups of rice to 32 Oz. of tofu? So little liquid? And you're going to feed 6 people? Hope they like tofu! I cut the Tofu by half, used a whole can of tomato paste, didn't have two cans of coconut milk so I added some half and half. Fry your tomato paste and your spices in enough butter to keep it "wet" (4 Tablespoons?) Don't let the spices burn! I added some roasted cauliflower and half a bag of peas for color. Added more spices for heat. This is a great template for people to build on! Thanks for the recipe!

Not enough sauce - I'd double the sauce amount and change the way the tofu was cooked to give it more texture, maybe airfry? Also might add a can of diced tomatoes just to give a little more tomato flavor/texture

I used Abbot's Chopped Chick'n instead of Tofu.

Using the same ingredients seasoned to personal taste

Cooking the tofu in the oven made it too chewy and crisp for a true "butter chicken" experience. Next time I'll just throw my torn tofu directly into the sauce and simmer

I added an extra half a can of coconut milk to make it creamier but otherwise really nice.

aye nice asf 👌🏻 will definitely be making again

I would definitely add cauliflower and other veggies the next time, maybe cashews as well. It was just kind of plain with only onion

A great balance of flavors!! Absolute favorite right now.

So good! Added some extra seasoning and a bit more tomato paste, but overall I really loved the recipe :]

Only use one pack of tofu

Double the sauce recipe

I used cubed chicken and real butter. Out of all the recipes, I preferred this one so I exchanged those two items and it turned out wonderful 😊

A bit salty for me but that's easily adjusted for next time :) I also added peas for a little extra something which worked well.

Really enjoyed this recipe. I used one package of tofu, but next time would double the sauce recipe. Will make this again!

Pretty good and very easy. I like to fry the tomato paste and spices before adding the coconut milk.

This was very good and got several compliments at church potluck.

Needs more salt

Amazing!! I agreed a bag of frozen veggies.

It was easier to cook than I thought

Replaced the tofu with seitan for a change so can't comment on the tofu but the sauce is lovely - did double the spices though. Quick and easy and tastes great 😁

Quick and easy to prepare, add a load of peas in there too

Great, but it would also worked with less tofu, to get more liquid version

Was a winner with the family, added some peas and coconut yogurt, it was good!

This is a go-to in our house, it’s so delicious! Instead of tofu, we always use cauliflower (chop up 3/4 head of cauliflower, roast at 450 degrees for 20 min).

Made this but used up some aubergine that I had instead of tofu. The sauce was lovely and could be used for any vegetable or meat substitute

My partner wouldn't stop raving about it

Added two chillies to get the spice level we liked. Made using one block of tofu (about 400g) and the 3 servings measurements. Made enough for 2 people. Think adding spices to the tofu as it bakes would also add another dimension

This was really tasty! I did change it up a bit because I was missing some things I needed. I subbed 2 packs of Hoda Curry Tofu nuggets for regular tofu (so happy I did) and was missing the cayenne. I was also missing garam masala but replaced it with a little all spice and cumin. I didn’t measure and instead eyeballed a lot but it was really yummy.

Baked tofu texture is perfect, but not enough sauce and it wasn’t the right color. Would like to try another sauce recipe with crushed tomatoes.

Delicious! Very fast and easy too. The flavor was great and not too spicy. I used half a block of tofu and had to use a bit more cornstarch. I cut the sauce recipe in half and used half & half vs coconut milk, and left out the coriander. Will definitely make this again.

One of my absolute favorite recipes

So good!! Used coconut oil instead of olive oil throughout and added a bunch of spinach for health purposes lol.

Really nice. I added pepper and also substituted the tofu by Quorn chicken-like pieces. Delicious flavour and great for packed lunches for work.

Smelled really good

Love it! Next time I will make the chunks of tofu a bit smaller for less need to cut as we are eating. Otherwise, nicely balanced flavor. Delicious!

Oh wow, this was delicious!

Amazing. One thing to keep in mind though, technique is everything. This is not European cooking where you add spices to an already-made sauce. In traditional Indian cooking, you must put the spices in first. Start with a hot pan and cold oil. Right away, start by adding the spices to the oil or butter, let sizzle for a couple minutes then the ginger and garlic. Then add the onions, lower heat and soften them. Take your time; don’t rush. Allow the onions to release natural sugars. Then add the tomato paste. Again, take your time. Then, the coconut milk comes last, dripped in a little at a time, stirring all the while, until completely incorporated. Then allow to rest for a few minutes before serving.

Fantastic tasting meal. Used coconut oil instead of olive oil. Definitely worth making again

I sliced the tofu into 4 pieces each, sprinkled with salt and refrigerated overnight. Then I skipped the salt when tossing it with starch. It was quite good, though I did also add the assortment of veggies that I found in the fridge.

Think I baked the tofu too long, it was quite chewy bit overall a nice resipe

Tasty dish. Made this a few times now and always comes out good. Our tweaks this time include using ghee (not vegan), and added chickpeas. Wish I had some naan on hand to soak up the sauce. Definitely recommend.