Vegan Buttered Chicken
Elevate your plant-based dining experience with this irresistible Vegan Buttered Chicken recipe—an indulgent take on the classic Indian favorite, crafted entirely without animal products. Tender cubes of extra firm tofu are marinated in a blend of creamy coconut yogurt and aromatic spices like garam masala, turmeric, and paprika, then pan-seared to golden perfection. The rich and silky sauce is made from a cashew base, infused with tomato puree, ginger, garlic, and non-dairy cream for a luscious texture that rivals its traditional counterpart. Ready in just an hour, this recipe is perfect for weeknight dinners or special occasions, offering bold, warming flavors with every bite. Serve this vegan masterpiece with rice, naan, or over steamed veggies, and don’t forget the fresh cilantro garnish for an added layer of brightness. Whether you're vegan or simply seeking a healthier comfort food alternative, this Vegan Buttered Chicken will undoubtedly become a household favorite!
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Recipe Information
Ingredients
- 400 grams extra firm tofu
- 120 grams coconut yogurt
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 3 tablespoons coconut oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 1 inch, grated ginger
- 400 grams tomato puree
- 60 grams cashews
- 240 ml water
- 120 ml non-dairy cream
- 2 tablespoons for garnish chopped cilantro
- 1 tablespoon lemon juice
Instructions
Press the tofu to remove excess moisture and cut it into 1-inch cubes.
In a bowl, mix the coconut yogurt with 1 tablespoon garam masala, 1 teaspoon turmeric, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon paprika, and 1 teaspoon salt. Toss the tofu cubes in this marinade and set aside for at least 15 minutes.
Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the marinated tofu cubes and cook until they are golden brown on all sides. Remove and set aside.
In the same skillet, add the remaining coconut oil. Add the chopped onion and sauté until golden brown.
Stir in minced garlic and grated ginger, cooking for an additional 2-3 minutes until fragrant.
Blend the cashews and water in a high-speed blender until completely smooth. Set aside.
Add tomato puree to the skillet and bring to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally.
Add the cashew cream to the tomato sauce along with the remaining cumin powder. Let it cook for another 10 minutes until the sauce thickens.
Gently fold in the browned tofu cubes, ensuring they are well-coated with the sauce. Cook for another 5 minutes to heat through.
Stir in the non-dairy cream and lemon juice, mixing well. Adjust seasoning with salt if needed.
Serve hot, garnished with chopped cilantro.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 11.1 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
