Vegetarian Buttered Chicken
Indulge in the creamy, flavor-packed delight of Vegetarian Buttered Chicken—a plant-based twist on the classic Indian dish! This recipe swaps traditional chicken for golden, pan-fried tofu, providing a protein-rich, vegetarian powerhouse. The rich, velvety sauce is crafted from aromatic spices like garam masala, turmeric, and cumin, blended with crushed tomatoes, coconut cream, and just the right amount of butter for that luxurious, buttery finish. With a quick 20-minute prep time and a 30-minute cook time, this hearty dish comes together beautifully for a crowd-pleasing dinner. Garnished with fresh cilantro and served alongside warm naan or fragrant basmati rice, it’s the ultimate comfort food for vegetarians and flavor enthusiasts alike. Perfect for Meatless Monday or any day you’re craving bold, authentic Indian flavors! Keywords: vegetarian butter chicken, tofu butter chicken, plant-based Indian recipes, creamy curry with tofu, quick vegetarian dinner recipes.
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Recipe Information
Ingredients
- 400 grams Firm tofu, pressed
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 inch piece Ginger, grated
- 400 grams Canned crushed tomatoes
- 1 cup Coconut cream
- 2 tablespoons Butter
- 1.5 teaspoons Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Chili powder
- 2 tablespoons Fresh cilantro, chopped
- Naan or basmati rice, for serving
Instructions
Cut the pressed tofu into 1-inch cubes and set aside.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 10 minutes. Remove and set aside.
In the same pan, add another tablespoon of olive oil. Add the finely chopped onions and sauté until they become translucent, about 5 minutes.
Add the minced garlic and grated ginger to the onions and cook for another 2 minutes until fragrant.
Stir in the garam masala, turmeric, cumin, paprika, salt, and chili powder. Cook for about 1 minute to toast the spices.
Pour in the canned crushed tomatoes, stir well, and let simmer for 5 minutes, allowing the flavors to meld.
Add the coconut cream and butter to the pan, stirring until the butter has melted and the sauce is creamy.
Return the fried tofu cubes to the pan. Coat them well with the sauce and let simmer for an additional 5 minutes.
Adjust seasoning to taste with additional salt or spices if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with naan or basmati rice.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 150.0 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2981 mg | 229% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3040 mg | 65% | |
*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.
