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Vegan Butter Chicken
By Yasmeen Ali · munchingwithmariyah.com
3–4 servings
| prepPreheat oven to 450°F / 230°C | ||||||
| prepLine baking sheet with parchment paper | ||||||
| 1 package extra-firm or high-protein tofu | Crumble tofu, toss with oil & salt, bake 450°F / 230°C, 25 min | Stir in baked tofu & chickpeas, simmer 10 min | Serve with lemon juice & cilantro | |||
| Olive oil | ||||||
| Kosher salt | ||||||
| 5 tbsp / 70 g vegan butter (or olive oil) | Melt butter, sauté onion until translucent | Add garlic, ginger & tomato paste, cook 3 min | Toast spices 30–60 sec until fragrant | Stir in coconut milk, simmer low 10 min | ||
| 1/2 medium white onion, finely chopped | ||||||
| 5 garlic cloves, finely grated | ||||||
| 2" / 5 cm piece ginger, finely grated | ||||||
| 2 tbsp tomato paste | ||||||
| 1 tbsp coconut sugar | ||||||
| 2 tsp kosher salt, plus more as needed | ||||||
| 1 tsp curry powder | ||||||
| 1 tsp cumin seeds or powder | ||||||
| 1 tsp coriander | ||||||
| 1 tsp garam masala | ||||||
| 1/2 tsp cayenne pepper | ||||||
| 1/2 tsp cardamom powder | ||||||
| 1 can (13.5 oz / 400 ml) full-fat coconut milk | ||||||
| 1 can (13.5 oz / 400 g) chickpeas, drained and rinsed | ||||||
| Finely minced cilantro, for garnish | ||||||
| Squeeze of lemon juice, for garnish | ||||||
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