Vegan Butter Chicken (Murgh Makhani)
This rich and creamy vegan Butter ‘Chicken’ is packed with bold spices and velvety tomato-cashew sauce, hugging crispy tofu bites. It’s simple, wholesome, and perfect for a cozy, flavor-filled meal.
Equipment
- Blender - or food processor or immersion blender
- Wide pan
- Tongs - or silicon spatula
- Sieve - (optional)
Ingredients
Tofu
- 600 g firm tofu
- 1.5 tbsp cornstarch / tapioca flour
- 30-40 g vegan butter (frying)
Marinade
- 1 tbsp each: lemon juice, olive oil
- 1/4 cup vegan yogurt (thick, preferably soy-free)
Marinade spices
- 1/2 tbsp each: smoked paprika, nutritional yeast
- 1/2 tsp each: turmeric, garam masala
- 1 tsp salt
Sauce
- 10 g vegan butter (for frying)
- 1/4 tsp fennel seeds (crushed)
- Cinnamon stick
- 8 tomatoes (chopped)
- 70 g raw cashews (see note 1)
- 2 tbsp tomato paste
Spices
- 1 tsp each: paprika, smoked paprika, ginger powder (optional)
- 1/2 tsp each: turmeric, garam masala
- 2 tsp each: sugar, salt
Others
- 2 tbsp lemon juice
- 1/2 cup water
- Parsley or cilantro (chopped, keep stems for sauce)
Instructions
- Press tofu: Remove excess moisture using a tofu press or by wrapping in a towel with a heavy object on top for 20 minutes.
- Tear & coat: Tear tofu into bite-sized chunks—this gives it more surface area and craggy edges to better catch the marinade and sauce. Coat evenly with cornstarch or tapioca flour.
- Make the marinade: Whisk together marinade ingredients until smooth.
- Marinate: Add tofu, mix gently, and refrigerate for 1 hour for deeper flavor absorption (see note 2).
- Prep other ingredients: While tofu marinates, chop tomatoes, soak cashews, and chop parsley.
- Fry tofu: Heat butter in a wide pan, then fry tofu in batches until golden brown (about 15 minutes). Set aside.
- Sauté spices: Add more butter if needed, then fry crushed fennel seeds and cinnamon stick until aromatic.
- Cook tomatoes: Add chopped tomatoes and cook for 5 minutes until softened.
- Simmer sauce: Add cashews, tomato paste, and spices (except sugar), stirring well. Cover and cook for 15 minutes, stirring occasionally.
- Adjust consistency: Midway, add lemon juice, water, and sugar. Stir well.
- Blend sauce: Once softened, blend sauce until smooth. Cool before blending if using a blender that is not heat-resistant.
- Final simmer: By straining through a sieve for extra silkiness (optional), return sauce to the pan (see note 3).
- Add chopped parsley stems, and adjust seasoning.
- Combine tofu: Gently fold tofu into the sauce, ensuring it’s well coated.
- Serve: Garnish with parsley/cilantro and enjoy with rice, naan, or bread of choice.
Video
Notes
- For extra creaminess, soak cashews in warm water for at least 30 minutes before blending.
- Marinating longer (even overnight) enhances the depth of flavor. If you're short on time, marinate for about 20 minutes.
- Straining the sauce, especially when using a food processor or an immersion blender, is important to ensure a smooth, buttery, and silky sauce.