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Whole Food Plant Based Indian Butter Chicken
50%
0
By Jenny Grundy

Whole Food Plant Based Indian Butter Chicken

9 steps
Prep:20minCook:15min
Who doesn't love a rich creamy Indian Dish. Well here is a nutritarian version of Butter Chicken!
Updated at: Thu, 17 Aug 2023 12:09:17 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

6 servings

2 8oz containers mushrooms roughly chopped 6 cloves garlic, minced 1 3oz can green chilis 1" chunk ginger 2 onions, diced 1 28oz can chopped, no salt tomatoes 1/2 cup cashews 1/2 cup soy milk 2 tsp garam masala 1 tsp turmeric 1/2 tsp chili powder 1 14oz container extra firm tofu 1 cup water
2 x 8 ozmushrooms
containers ly chopped ced green chun d 28 chopped
2 8oz containers mushrooms roughly chopped 6 cloves garlic, minced 1 3oz can green chilis 1" chunk ginger 2 onions, diced 1 28oz can chopped, no salt tomatoes 1/2 cup cashews 1/2 cup soy milk 2 tsp garam masala 1 tsp turmeric 1/2 tsp chili powder 1 14oz container extra firm tofu 1 cup water
6cloves
rough
2 8oz containers mushrooms roughly chopped 6 cloves garlic, minced 1 3oz can green chilis 1" chunk ginger 2 onions, diced 1 28oz can chopped, no salt tomatoes 1/2 cup cashews 1/2 cup soy milk 2 tsp garam masala 1 tsp turmeric 1/2 tsp chili powder 1 14oz container extra firm tofu 1 cup water
garlic
2 8oz containers mushrooms roughly chopped 6 cloves garlic, minced 1 3oz can green chilis 1" chunk ginger 2 onions, diced 1 28oz can chopped, no salt tomatoes 1/2 cup cashews 1/2 cup soy milk 2 tsp garam masala 1 tsp turmeric 1/2 tsp chili powder 1 14oz container extra firm tofu 1 cup water
1 "ginger
2 8oz containers mushrooms roughly chopped 6 cloves garlic, minced 1 3oz can green chilis 1" chunk ginger 2 onions, diced 1 28oz can chopped, no salt tomatoes 1/2 cup cashews 1/2 cup soy milk 2 tsp garam masala 1 tsp turmeric 1/2 tsp chili powder 1 14oz container extra firm tofu 1 cup water
2onions
2 8oz containers mushrooms roughly chopped 6 cloves garlic, minced 1 3oz can green chilis 1" chunk ginger 2 onions, diced 1 28oz can chopped, no salt tomatoes 1/2 cup cashews 1/2 cup soy milk 2 tsp garam masala 1 tsp turmeric 1/2 tsp chili powder 1 14oz container extra firm tofu 1 cup water
½ cupsoy milk
2 8oz containers mushrooms roughly chopped 6 cloves garlic, minced 1 3oz can green chilis 1" chunk ginger 2 onions, diced 1 28oz can chopped, no salt tomatoes 1/2 cup cashews 1/2 cup soy milk 2 tsp garam masala 1 tsp turmeric 1/2 tsp chili powder 1 14oz container extra firm tofu 1 cup water
2 tspgaram masala
2 8oz containers mushrooms roughly chopped 6 cloves garlic, minced 1 3oz can green chilis 1" chunk ginger 2 onions, diced 1 28oz can chopped, no salt tomatoes 1/2 cup cashews 1/2 cup soy milk 2 tsp garam masala 1 tsp turmeric 1/2 tsp chili powder 1 14oz container extra firm tofu 1 cup water
1 tspturmeric
2 8oz containers mushrooms roughly chopped 6 cloves garlic, minced 1 3oz can green chilis 1" chunk ginger 2 onions, diced 1 28oz can chopped, no salt tomatoes 1/2 cup cashews 1/2 cup soy milk 2 tsp garam masala 1 tsp turmeric 1/2 tsp chili powder 1 14oz container extra firm tofu 1 cup water
½ tspchili powder
2 8oz containers mushrooms roughly chopped 6 cloves garlic, minced 1 3oz can green chilis 1" chunk ginger 2 onions, diced 1 28oz can chopped, no salt tomatoes 1/2 cup cashews 1/2 cup soy milk 2 tsp garam masala 1 tsp turmeric 1/2 tsp chili powder 1 14oz container extra firm tofu 1 cup water
14 ozextra firm tofu
2 8oz containers mushrooms roughly chopped 6 cloves garlic, minced 1 3oz can green chilis 1" chunk ginger 2 onions, diced 1 28oz can chopped, no salt tomatoes 1/2 cup cashews 1/2 cup soy milk 2 tsp garam masala 1 tsp turmeric 1/2 tsp chili powder 1 14oz container extra firm tofu 1 cup water
1 cupwater

Instructions

Step 1
Preheat oven to 350 degrees.
OvenOvenPreheat
Step 2
Drain and press liquid out of tofu between two paper towels.
Step 3
Cut into bit sized chunks and place on a cookie sheet lined with parchment paper.
Baking sheetBaking sheet
Parchment paperParchment paper
Step 4
Place in the oven for 15 minutes.
OvenOvenHeat
Step 5
Add a little water to saucepan and cook the onions, garlic and mushrooms until translucent.
Step 6
Blend tomatoes, ginger, cashews and soy milk in blender until creamy.
Step 7
Add to the pan with the onion mixture and add the spices.
Step 8
Add the tofu.
Step 9
Add a cup of water and let sauce cook down until thick and creamy.
View on plantbasedcookingshow.com
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Notes

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