Vegan Butter “Chicken”

🌱 Ingredients (for 4 people):

For the vegan "chicken":

• 400 g firm tofu or tempeh (you can also use seitan or thick textured soy strips)
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp sweet or smoked paprika
• Salt to taste
• 1 tbsp vegetable or coconut oil

For the sauce:

• 1 tbsp coconut oil or vegetable margarine
• 1 medium chopped onion
• 3 chopped garlic cloves
• 1 ½ tbsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp paprika
• 250 ml full-fat coconut milk (or plant-based cooking cream)
• 150 ml tomato puree or passata
• Salt and pepper to taste
• Fresh cilantro for garnish

👩🍳Step-by-step preparation

Marinate the vegan "chicken"

1. Cut the tofu or tempeh into cubes.
2. Mix it with plant-based yogurt, lemon, and the spices (garam masala, turmeric, ground cumin, paprika, salt).
3. Let it rest for at least 30 min (if possible, 2 h in the fridge).

Brown the tofu or tempeh

1. Heat 1 tbsp oil in a wide pan.
2. Add the marinated cubes and sauté until they are browned on all sides.
3. Remove and set aside.

Prepare the creamy sauce

1. In the same pan, melt the coconut oil or vegetable margarine.
2. Add the chopped onion and sauté until golden.
3. Add the garlic and ginger, cook 1 more min.
4. Add the spices (garam masala, ground cumin, turmeric, paprika) and stir for a few seconds to release their aroma.
5. Add the tomato paste, tomato puree, and coconut milk.
6. Cook over low heat for 10–15 min, until the sauce thickens and has a deep orange color.

Combine and adjust

1. Add the browned tofu to the sauce, stir well, and cook for another 5 min to let it absorb the flavors.
2. Taste and adjust salt, pepper, or sweetness if you wish.

Serve

1. Serve hot, with basmati rice or vegan naan bread.
2. Garnish with fresh chopped cilantro.