Tofu Makhani (vegetarian butter chicken)

2 tbsp. butter
1 chopped onion
1 tsp minced garlic

2 tsp grated ginger
¾ tsp chili powder
½ tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp ground cumin

2 cups tomatoes, peeled and diced
½ cup water
1 tablespoon brown sugar
6 cloves
1 bay leaf
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

⅓ cup full-fat yogurt
1 tablespoon cashew/almond or similar nut butter

350 grams extra-firm tofu, cut into strips

Melt butter in a large pot over medium heat. Add onions and garlic. Cook until translucent, about 5 minutes.

Add ginger, chili powder, turmeric, coriander, cinnamon, and cumin. Cook 1 minute. Add tomatoes, water, brown sugar, cloves, bay leaf, salt, and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.

Transfer half the sauce to a blender and purée until smooth. Return puréed sauce to pot with remaining sauce. Mix well and return to heat. Stir in yogurt and nut butter. Add tofu strips and mix well. Heat and serve.

NB: For an extra-traditional flavour, cook sauce on the barbecue with smoking woodchips!

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