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Vegan Butter "Chicken" (Tofu Murgh Makhani)
45 minPara 4Nutri-Score C€€
C
45 min
45 minVegan Butter "Chicken" (Tofu Murgh Makhani)
receta de
Nico Pallotta
@nico.recipes
20 recetas
22 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
firm tofu (pressed and cut into cubes)Fresco400 g
cornstarchDespensa20 g- vegetable oilDespensa30 ml
vegan butterLácteos50 g
onion (finely chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras3 piezas
ginger (grated)Frutas y verduras20 g- tomato puréeDespensa400 g
garam masalaEspecias5 g- ground cuminEspecias3 g
- ground corianderEspecias3 g
- Kashmiri chili powderEspecias4 g
- turmericEspecias2 g
- coconut milkDespensa200 ml
tomato pasteDespensa20 g
sugarDespensa5 g
saltEspecias5 g
basmati rice (rinsed)Cereales300 g
fresh coriander (chopped)Frutas y verduras10 g
por ración
Nutrición
523kcal
- Carbohidratos
- 71 g
- Proteínas
- 16 g
- Grasas
- 20 g
lo que usará
Utensilios
Sartén
Cazo
Bol
Batidora de vaso
paso a paso
Preparación
- Paso 1
Prepare the tofu
- Press the tofu to remove excess water, then cut it into cubes.
- Toss the tofu cubes with cornstarch and a pinch of salt until evenly coated.
- Paso 2
Fry the tofu
- Heat the vegetable oil in a frying pan over medium-high heat.
- Fry the tofu cubes until golden and crispy on all sides, then set aside.
- Paso 3
Make the masala base
- Melt the vegan butter in the same pan and sauté the onion until soft and golden.
- Add the garlic and ginger and cook until fragrant.
- Stir in the garam masala, cumin, coriander, Kashmiri chili powder and turmeric and toast briefly.
- Paso 4
Simmer the sauce
- Add the tomato purée and tomato paste and cook until the sauce darkens slightly.
- Pour in the coconut milk, add the sugar and salt, and simmer until thickened.
- Blend the sauce until smooth for a silky texture, then return it to the pan.
- Paso 5
Combine and serve
- Add the crispy tofu to the sauce and simmer gently so it soaks up the flavours.
- Meanwhile cook the basmati rice according to the package instructions.
- Serve the butter tofu over rice, scattered with fresh coriander.
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