Ethnic · Indian · Main Dish · Vegetarian

Vegetarian Butter “Chicken”

Yes, this is not actually chicken, but Butter Tofu just doesn’t have the same ring to it. I mean, we all know what Butter Chicken is. It’s a very mild spice, which is why I don’t make it often, but still gives that complexness of curry flavor. 

I’ve adapted this one to use tofu instead of chicken. Easy peasy switch. The tofu absorbs the flavor from the sauce and then melts in your mouth, literally. Let’s see chicken do that ;)! 

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients:

1/4 cup vegetable oil

1 med. Onion, diced

2 tbsp. fresh ginger, diced

3 cloves garlic, diced

1 tsp turmeric

1 tsp corriander

2 tsp curry powder

1 tsp fenugreek seeds

2 cups crushed tomatoes

1 small package soft tofu, cut into small cubes

2 tbsp butter

1/2 cup heavy cream 

Directions

In a large skillet heat oil over medium heat, add onion and cook about 7 minutes, until they begin to brown. Add ginger and garlic, cook 2-3 more minutes and then add the remaining spices, mix well, add crushed tomatoes and simmer about 10-15 minutes on low heat. 

Add tofu and mix. Cook 3-5 minutes. 

Remove from heat, add cream, mix well. Serve with rice and Naan. 

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