Description
This Vegetarian Butter Chicken recipe offers a rich, creamy curry experience using extra-firm tofu instead of chicken. Infused with warm spices like garam masala, cumin, and turmeric, and simmered in a buttery tomato cream sauce, it’s a flavorful, satisfying dish perfect for a comforting weeknight dinner or special occasion.
Ingredients
Units
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Tofu and Spices
- 12 oz extra-firm tofu
- 4 tablespoons butter, divided
- 4 teaspoons garam masala, divided
- 2 teaspoons cumin, divided
Aromatics and Sauce
- 1 medium yellow onion, grated (about 1/2 cup tightly packed)
- 4 cloves garlic, finely grated
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon ground turmeric
- 1 1/2 cups passata (strained tomatoes)
- 1 cup water
- 3/4 cup whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
Instructions
- Prep tofu: Preheat the oven to 425°F (220°C). Tear the extra-firm tofu into bite-sized pieces. Melt 1 tablespoon of butter in a large sauté pan over medium heat. Add 1 teaspoon of garam masala and 1 teaspoon of cumin to the melted butter. Add the tofu pieces and gently toss to coat evenly with the spiced butter. Spread the tofu out on a parchment-lined baking sheet. Bake for 20 to 25 minutes until golden brown, then remove from the oven.
- Cook aromatics: Using the same sauté pan (no need to clean it), melt the remaining 3 tablespoons of butter over medium heat. Add the grated onion and cook, stirring occasionally, for 3 to 5 minutes until the onion is golden and soft. Add the grated garlic, grated ginger, the remaining 3 teaspoons of garam masala, remaining 1 teaspoon of cumin, and turmeric. Stir continuously and cook for about 1 minute until fragrant, releasing the spices’ aromas.
- Simmer sauce: Reduce the heat to medium-low. Stir in the passata, water, whipping cream, granulated sugar, and fine sea salt. Mix well to combine all ingredients. Cover the pan with a lid and let the sauce simmer for 15 minutes, stirring occasionally, allowing the flavors to meld together beautifully.
- Combine: Add the baked tofu to the simmering curry sauce. Stir gently to coat the tofu with the sauce. Continue simmering uncovered for an additional 5 to 10 minutes, stirring occasionally. Remove from heat and serve hot.
- Serving suggestions: Serve this Vegetarian Butter Chicken with steamed basmati rice or warm naan bread. Garnish with chopped fresh cilantro or green onions if desired for added freshness and color.
Notes
- Garlic & ginger: Finely grated garlic and ginger release their flavor quickly and blend smoothly into the curry. Use a microplane or garlic press for best results, or mince finely if those tools aren’t available.
- Passata: Passata is strained uncooked tomatoes typically found in glass jars. If unavailable, substitute with crushed tomatoes but avoid tomato paste or sauce for the best texture and taste.
- Sugar: Adding sugar balances the acidity of the tomatoes, enhancing the overall flavor. Use granulated or cane sugar as preferred.
- Sauté pan: Use a large sauté pan or skillet with a lid for cooking both tofu and sauce. If you lack a lid, a baking sheet can serve as a cover while simmering.
- Storage & reheating: Store leftovers in a sealed container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a lid over low heat. The dish can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg
