Vegan Butter Chicken

Serves: 2


The Tofu
1/2 block tofu

2 tbsp natural almond yog

1 tbsp tomato puree

1/2 tandoori/ garam masala

1/2 tsp madras curry powder

A pinch of garlic powder

A pinch of turmeric

A pinch of cinnamon

A pinch of ground ginger

The Sauce
1/2 onion, finely diced

1 tbsp vegan butter

1/2 tsp ginger, minced

1/2 tsp ground cumin

1 tsp garam masala or tandoori masala

1 tsp ground coriander

1/4 tsp ground fenugreek

200g chopped tomatoes

1 tbsp tomato puree

1 tbsp vinegar

Salt and pepper

1/2 tsp sugar

100g cashews, roasted and soaked

200ml water


Press out your tofu with kitchen roll

Mix all the tofu marinade ingredients together

Break into chunks and add to the marinade

Marinade for at least 30 mins or overnight

Preheat the oven to 180°C whilst your tofu marinades

Roast your cashews for 12 mins, then add to a blender with water and blend until they form a cream

When ready to eat, add the butter to a pan on medium heat

Dice your onion finely

Add the spices and diced onion when the butter is hot and simmer for 2-3 mins or until fragrant

Add your chopped tomatoes and cook on medium heat until significantly reduced – this should take 6-10 mins

Add the cashew cream, vinegar, sugar, and season

Add the tofu and cook for 4-5 mins

Add everything to a bowl and serve with rice or naan, and a handful of fresh coriander