Vegan Butter Chicken
By Nora · noracooks.com
50 min6 servings
Crispy baked tofu in a spiced coconut curry sauce with ginger, garlic, and garam masala.
Adjust▾
🌐Translate
⋯
| prepPress tofu 20 min between paper towels and weighted plate | ||||||
| prepPreheat oven to 400°F / 200°C | ||||||
| prepLine baking sheet with parchment paper | ||||||
| 2 (900 g) blocks extra-firm tofu | Slice & tear tofu into medium-large pieces | Coat tofu with oil, cornstarch & salt in bag | Bake 400°F / 200°C, 25–30 min until golden | Add baked tofu, stir to coat | Serve over rice with naan, garnish with cilantro | |
| 30 ml olive oil | ||||||
| 15 g cornstarch | ||||||
| 1/2 teaspoon salt | ||||||
| 30 g vegan butter (or olive oil) | Melt butter, sauté onion 3–4 min | Add ginger & garlic, cook 1 min | Stir in spices, salt, tomato paste & coconut milk | Simmer 5–10 min, stirring frequently | ||
| 1 large onion, diced small | ||||||
| 10 g grated fresh ginger (or 1 tsp dried) | ||||||
| 2 cloves garlic, minced | ||||||
| 8 g garam masala | ||||||
| 3 g curry powder | ||||||
| 2 g ground coriander | ||||||
| 1/4 teaspoon cayenne pepper | ||||||
| 1 teaspoon salt | ||||||
| 85 g tomato paste | ||||||
| 1 (400 ml) canned full fat coconut milk | ||||||
| 4 cups cooked white or brown rice | ||||||
| chopped cilantro | ||||||
| Easy Vegan Naan | ||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free