BUTTER CHICKEN (VEGAN)

Butter chicken (murgh makhani) is an iconic meal created in the 1950s in New Delhi. It used to be Cam’s favourite dish before going vegan, and after many trials, we've finally found THE recipe to truly satisfy his cravings! You absolutely have to give this plant-based and nutritious recipe a go!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Break the tofu apart into chunks.

Step 2

For optimal texture, freeze, thaw, and squeeze out the excess water. This step is optional.

Step 3

Mix in the marinade ingredients, add the tofu chunks and stir until thoroughly coated. Allow marinating in the fridge for 2 hours to overnight.

Step 4

Preheat the oven to 392 degrees F (200 C).

Step 5

Spread the tofu chunks on a baking tray and cook for 20 minutes.

Step 6

To a pot on medium heat, add the butter and onions. Cook for 5 minutes.

Step 7

Add the garlic and ginger and cook for 2 minutes.

Step 8

Add the spices. Cook for 1 minute, stirring continuously.

Step 9

Add the tomato paste and cook for 1 minute, until the paste gets a darker colour.

Step 10

Add diced tomatoes, soy milk, and maple syrup. Cook covered for 5 minutes.

Step 11

Add the sauce to a blender with the cashews. Blend until perfectly smooth.

Step 12

Transfer the tofu and the sauce to the pot.

Step 13

Cook on low heat for 5 minutes, add the lemon juice and adjust salt and pepper to taste.

Step 14

Serve with rice and fresh coriander. Enjoy!

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