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OK I admit it, I don’t think I’ve ever actually had butter chicken but I can’t imagine that it would be better than this! Our son introduced us to the notion of a plant based version of the Indian favourite back when we shared meal prep duties. There are a few things that we love about this recipe beyond the excellent flavour. With few ingredients this is a super quick meal that can be made for a weeknight family dinner or as the main attraction at a party. Better Than Butter Chicken has lots of protein and pairs well with all your Indian favourites like bhajis or pakoras. If you love Indian food then this is bound to become one of your go to recipes.

Better Than Butter Chicken
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Better Than Butter Chicken

Course: DinnerCuisine: vegan, vegetarian, gluten freeDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • 1 block of extra firm tofu

  • 2 Tbsp of olive oil

  • 3 Tbsp of corn starch

  • 2 Tbsp of plant based margarine or “butter”

  • 1 large onion, finely diced

  • 1 Tbsp of fresh ginger, minced

  • 2 cloves of garlic, minced

  • 1 Tbsp of garam masala

  • 1 tsp of curry powder

  • 1 tsp of coriander powder

  • 1/4 tsp of red pepper flakes or cayenne

  • 1 tsp of salt

  • 1/2 – 798 ml (28 oz.) can of diced tomatoes

  • 1 cup of coconut milk

Directions

  • Preheat the oven to 400° F.
  • Squeeze as much water out of the tofu as you can and cut it into 2.5 cm cubes.
  • Put the tofu in a large mixing bowl and toss well in the 2 Tbsp of olive oil.
  • Add the corn starch to the tofu and toss until all the pieces are well coated.
  • Place on a roasting pan lined with parchment or in a roasting basket and bake for 25 or 30 minutes or until brown and crispy.
  • While the tofu is baking, to a large frying pan over medium heat add the vegan butter/margarine.
  • Once the vegan butter/margarine has melted add the onion and cook until translucent, about 5 minutes.
  • Add the garlic and ginger and continue to cook, stirring regularly.
  • Add the garam masala, curry powder, coriander powder and red pepper flakes and stir well.
  • Add the tomatoes and coconut milk and salt and bring to a simmer for 10 or 15 minutes.
  • When the tofu is done removed from the oven and add it to the sauce, preferably just before serving.

Notes

  • Serve with rice and your favourite Indian sides like pakoras, bhajis, papadams and chutney.
Better Than Butter Chicken
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