Vegan Butter Chicken

Butter Chicken, traditionally known as Murgh Makhani, is known for its rich flavors and creamy texture. It is smoked chicken in buttery and tomatoey gravy. We are veganizing it using soya chunks, coconut milk, and cashews. It’s equally delicious to indulge in, if not more. The flavors come from the rich Indian spices used in the recipe. 

Ingredients:

For tofu marination:

1. 500g soya chunks
2. 1 cup vegan curd
3. 2 tbsp lemon juice
4. 1 ½ tbsp mustard oil
5. 1 tsp red chilli powder
6. 1 ½ tsp salt
7. 1 tsp turmeric
8. 1 tbsp garam masala
9. 1 tsp garlic paste
10. 1 tsp ginger paste
11. 1 tsp chili paste
12. 1 tsp ground cumin
13. ½ tbsp kasoori methi

For the gravy:

1. 3 tbsp mustard oil
2. 1 tbsp cumin seeds
3. 6 red chilies
4. 1 large onion
5. 6 cloves of garlic
6. 1 ½ inch piece of ginger, grated
7. 1 green chili
8. ½ tsp turmeric
9. 4 chopped tomatoes
10. 1 tbsp red chili powder
11. ½ tsp ground coriander
12. 1 ½ tsp salt
13. 1 tsp red chilli powder
14. 11/2 cup coconut milk
15. 1 tbsp lemon juice
16. 2 tbsps kasoori methi
17. Chopped coriander for the garnish

Directions:

Soya Chunks

Boil water in a pan. Add soya chunks—Cook for 5 mins. Turn off the heat. And let it aside for a few mins for it to grow in size. Rinse it in cold water at least 2-3 times, and strain and squeeze excess water.

Transfer the soya chunks into a bowl. Mix the spices with curd, oil, garlic, ginger, chili paste, lemon juice, and salt in a bowl. Pour the marinade over the tofu chunks and gently coat them using your hands. Cover it with a lid and refrigerate for 2 hours or overnight. 

Once it is marinated well, in a pan, add oil—Saute soya chunks till they turn golden. Turn off the heat and keep them aside.

Gravy

Heat the oil in a pan over medium flame. Once it’s hot, add the cumin seeds and cook for 1 minute, swirling the pan frequently. Add dried chilies and cook for another 30 seconds.  

Add the onions, and saute till they are golden brown. Add some water and garlic, ginger, chopped chili, and turmeric. Saute for 1-2 minutes. Add the cashews, red chili powder, and tomatoes. Cook for 2-3 minutes. 3 Tbsps of Water, Salt. Cover the pan and bring to a simmer

Simmer it for 15 minutes, open it and stir it occasionally. Turn off the heat. Let it cool down.

Blend everything smoothly and strain it.

In a pan, take some more oil, add the gravy, coconut milk, garam masala, and crushed fenugreek leaves in your hands and add to the curry. Simmer it for 5 minutes. 

Add the soya chunks and lemon juice. Simmer for 2 minutes. 

Add ½ tsp sugar. Stir it well. Turn off the heat.

Voila! Garnish it with chopped Coriander, and serve!

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

Also check out: Tofu Rawa Fry ; Vegan Omelette. India Style!