vegan murgh makhani

A creamy, savory, rich vegan &quot;butter chicken&quot; recipe made with tofu. This recipe is 100% meat-free and packed with insane flavor. Pair this dish with rice, naan, or roti.

Vegan Butter Chicken (Murgh Makhani)

firm tofu

Salt

all-purpose flour

vegan butter

cumin seeds

onion

garlic (crushed)

ginger (crushed)

tomato paste

garam masala

curry powder

coriander

cayenne pepper (adjust to taste, optional)

salt

coconut milk

sugar (to tone down acidity, optional)

Freeze the tofu block overnight for at least 12 hours. Remove from freezer and thaw in the microwave for 10 minutes, or until soft. Carefully drain and press water from tofu block. freezing tofu helps create a &quot;meaty&quot; texture - I promise it&#039;s worth it.

Preheat the oven to 400 degrees F. In a mixing bowl, carefully toss tofu with oil, salt, and then coat with flour.

Line a baking sheet with parchment paper and arrange the tofu pieces onto the baking sheet with space in between each piece. Bake the tofu pieces for 30 minutes, flipping halfway.  Once done baking, remove the tofu pieces from the oven and set aside

Tofu &quot;Chicken&quot;

While the tofu is baking, in a large pan or skillet over medium heat, add 3 tablespoons of butter. Once butter is bubbling,  add the cumin seeds and cook for one minute.

Next, add the onions in the pan until they are tender, about 4-6 minutes. Add the crushed garlic and ginger, tomato paste. Cook for 1 minute.

Add to the pan the rest of the spices, salt, coconut milk. Stir well. Lower heat to low and simmer for 3 minutes.

Carefully transfer the vegan butter chicken gravy into a blender and blend until smooth. Pour the gravy back into the pan and add the tofu pieces. Stir and coat well. Stir in a pinch of sugar (optional) Simmer over low for 5 minutes. Serve.

Gravy

This vegan butter chicken (murgh makhani) is a delicious lightly-spiced combination of tangy yoghurt and sweet tomatoes, with butter and cashew cream to add a decadent richness. It’s definitely not an everyday recipe… but it’s perfect for celebrations and special occasions!

250 g plain dairy-free yoghurt

lime juice

garlic (smashed)

ginger root, chopped

green chilli (chopped)

green cardamom pods (seeds only)

tsp coriander

tsp garam masala

tsp Kashmiri chilli powder

tsp sea salt

tsp jaggery (chopped)

Indian bay leaf

turmeric

cinnamon

500 g seitan chikkin (recipe below)

coconut oil

tsp cumin seed

onion (finely chopped)

garlic

cm ginger root

tomato (finely chopped)

g passata

remaining chikkin marinade

butter

cashew cream

tsp dried kasuri methi

Sea salt (to taste)

In a blender or food processor, blitz together all the marinade ingredients for a few seconds, until you have a smoothish cream. It doesn&#x27;t matter if it has a few bits in it.

Cut the chikkin into bite-size pieces, and add to the marinade, mixing well to make sure that every piece is well-coated.

Cover the bowl with cling film, and leave in the ‘fridge for at least two hours. (I leave it overnight so that the flavours really develop well.)

Make the marinade:

Heat up a grill pan over a high heat until it’s really hot, then cook the marinated chikkin pieces for a few minutes, turning over to char each side. 

Grill the chikkin:

While the chikkin is grilling, heat the oil in a wok, kadai, or large skillet, and once it’s hot, add the cumin seeds. Splutter for 30 seconds.

Add the onions, and sauté for five minutes or so, until they start to become translucent.

While the onions are cooking, pound (or blitz) the garlic and ginger together to make a paste.

Mix the garlic paste into the onions, and cook - stirring all the time - for another five minutes, until the smell of raw garlic has gone.

Add the tomato, reduce the heat, and cook for 5 minutes, until the paste begins to come cleanly away from the side of the pan.

Stir in the passata, and cook for another 10 minutes.

Mix the remaining chikkin marinade with the gravy, and simmer for 15 minutes, stirring occasionally.

If you want, at this stage, you can blitz the gravy to make it smooth, then return to the pan. (I don't but you might like a smoother gravy.)

Mix in the butter and cashew cream (reserving 1 tsp butter for finishing). Stir until the butter has melted.

Add the grilled chikkin, and simmer for 5 minutes, to warm through.

Add the methi by rubbing the dried leaves between your palms over the gravy. Stir in. (Doing it this way releases the fenugreek oil, and adds more flavour and fragrance to the finished dish.)

Taste, season with salt if necessary, and serve.

Store any leftovers for up to a week in an airtight container in the ‘fridge.

Make the gravy:

sounds absolute mouthwatering, Nico! And Iove the photos of you ...well done!!!

Yay! I made it and it turned out really good. Thanks.

Glad you have a nice time with your friends Nico, I love reunions. This is a good vegan version of butter 'chicken'. Very detailed recipe and perfect for sharing with family and friends.

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Vegan Butter Chicken (Murgh Makhani...

Top 2 vegan murgh makhani recipes from across the web

The most viewed vegan murgh makhani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Butter Chicken (Murgh Makhani...

Vegan Butter Chicken (Murgh Makhani...

The most viewed vegan murgh makhani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine