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OK so yes, the version I make is dairy-free and meat-free butter chicken sauce, which kind of defeats the name, but you'll know roughly what to expect. It does have a good list of ingredients because I like flavour and I like to make things from scratch. So if you want an easy life, please just go and buy a ready made sauce in a jar.
In the original vegan version of this, the tofu is coated and fried or baked, but I haven't found that the coating stays on the tofu, so I just put the ingredients into the sauce now in addition to all of the others. You can also make this with passatta.
Ingredients
1 tbsp neutral oil
1 tbsp cumin seeds
2 tbsp coriander seeds
-----
1 large onion chopped
4 tbsp ginger/garlic paste or 1 thick inch ginger grated and 1 head of garlic crushed
2-4tsp Kashmiri chilli powder
2 tbsp garam masala
1 tsp chaat masala (optional)
½ tsp turmeric
1 cinnamon stick
4 green coriander pods, crushed
4 cloves crushed
2 bay leaves
½ tsp salt, to taste
2tsp paprika
----
2 heaped tbsp methi (fenugreek leaves), be generous
----
2 tins of crushed tomatoes
75g cashew nuts soaked and blitzed with 250ml water
----
1 packet of tofu, frozen, defrosted, pressed and dried
Method
The recipe is adapted from vegan richa.
In the original vegan version of this, the tofu is coated and fried or baked, but I haven't found that the coating stays on the tofu, so I just put the ingredients into the sauce now in addition to all of the others. You can also make this with passatta.
Ingredients
1 tbsp neutral oil
1 tbsp cumin seeds
2 tbsp coriander seeds
-----
1 large onion chopped
4 tbsp ginger/garlic paste or 1 thick inch ginger grated and 1 head of garlic crushed
2-4tsp Kashmiri chilli powder
2 tbsp garam masala
1 tsp chaat masala (optional)
½ tsp turmeric
1 cinnamon stick
4 green coriander pods, crushed
4 cloves crushed
2 bay leaves
½ tsp salt, to taste
2tsp paprika
----
2 heaped tbsp methi (fenugreek leaves), be generous
----
2 tins of crushed tomatoes
75g cashew nuts soaked and blitzed with 250ml water
----
1 packet of tofu, frozen, defrosted, pressed and dried
Method
- Heat the oil in a large flat bottomed skillet and when hot, add the cumin and coriander seeds. When they start to pop, add the onions and a little salt
- Once cooked, add the ground spices along with the cinnamon stick, cardamom pods and bay leaves. Mix well and when fragrant, add in the tomatoes and fenugreek leaves.
- Bring this to the boil and simmer for 5 minutes.
- Add the cashew cream (if you don't want all of it you don't need to use it all, it freezes really well for next time), then take it off the heat and allow it to cool for 15-20 minutes.
- I leave the cinnamon stick, bay leaves and cardamom pods in, but you don't have to and unless you have a high powered blender, you'll need to remove at least the cinnamon stick. Add the sauce to the blender jug and blitz until totally smooth. If the sauce is a bit thick at this stage you can add water to thin it down.
- I typically now just add the tofu straight into the sauce, but you can airfry or bake it first if you prefer. Return everything to a gentle simmer and serve over rice.
The recipe is adapted from vegan richa.
