Vegetarian Butter Chicken with Rice
Indulge in a rich and creamy Vegetarian Butter Chicken with Rice, a delightful spin on the classic Indian dish, perfect for plant-based dining. This recipe swaps traditional chicken for extra firm tofu, marinated in a flavorful blend of Greek yogurt and aromatic spices like garam masala, turmeric, and chili powder. The tofu is pan-seared to golden perfection before being simmered in a luscious buttery tomato sauce infused with garlic, ginger, and heavy cream. Paired with fluffy, fragrant basmati rice, this dish strikes the perfect balance between comfort food and bold, exotic flavors. Ready in just over an hour, it’s a crowd-pleaser that’s easy to prepare and ideal for vegetarians craving a soul-satisfying meal. Garnished with fresh cilantro, this recipe is a feast for the senses, offering a taste of authentic Indian cuisine right at home.
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 120 grams Greek yogurt
- 2 teaspoons Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 3 tablespoons Butter
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 300 grams Tomato puree
- 100 milliliters Heavy cream
- 200 grams Basmati rice
- 400 milliliters Water
- 2 tablespoons Cilantro leaves, chopped
Instructions
Press the tofu to remove excess water by placing it between paper towels and a heavy object for at least 15 minutes.
Cut the pressed tofu into bite-sized cubes.
In a bowl, mix Greek yogurt, garam masala, turmeric, cumin, chili powder, and salt. Add the tofu cubes and marinate for at least 20 minutes.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the marinated tofu and cook until golden brown on all sides. Set aside.
In a large skillet, heat 2 tablespoons of butter and remaining vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
Add minced garlic and grated ginger to the skillet, stirring for another minute until fragrant.
Stir in the tomato puree, and let it simmer for about 10 minutes until the sauce thickens.
Add the cooked tofu to the sauce and simmer for another 5 minutes.
Pour in the heavy cream and gently stir to combine. Let it cook for an additional 5 minutes on low heat.
Meanwhile, rinse the basmati rice under cold water until the water runs clear.
In a pot, bring water to a boil, add the rice, cover with a lid, and simmer on low heat for about 15 minutes or until the rice is cooked and water is absorbed.
Fluff the rice with a fork and serve it alongside the butter tofu, garnished with chopped cilantro.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 26.5 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 3007 mg | 231% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2874 mg | 61% | |
*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.
