Main
Vegan Butter "Chicken" (Tofu Murgh Makhani)
45 minServes 4Nutri-Score C€€
C
45 min
45 minVegan Butter "Chicken" (Tofu Murgh Makhani)
what you need
Ingredients
firm tofu (pressed and cut into cubes)Fresh400 g
cornstarchPantry20 g- vegetable oilPantry30 ml
vegan butterDairy50 g
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
ginger (grated)Produce20 g- tomato puréePantry400 g
garam masalaSpices5 g- ground cuminSpices3 g
- ground corianderSpices3 g
- Kashmiri chili powderSpices4 g
- turmericSpices2 g
- coconut milkPantry200 ml
tomato pastePantry20 g
sugarPantry5 g
saltSpices5 g
basmati rice (rinsed)Grains300 g
fresh coriander (chopped)Produce10 g
per serving
Nutrition
523kcal
- Carbs
- 71 g
- Proteins
- 16 g
- Fat
- 20 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl
Blender
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first