Vegan Butter Chicken

Step 1

Soak the cashews in boiling water.

Step 2

Cut the tofu into cubes.

Step 3

In a bowl, mix together plant-based yogurt, garam masala, ground coriander, ground turmeric, and a pinch of salt. Add the tofu cubes to the marinade. Let it marinate for 20-30 minutes. Then cook the tofu in an air fryer or oven at 200 degrees Celsius (400 degrees Fahrenheit) for 20 minutes.

Step 4

Meanwhile, heat the oil in a pan. When the oil is heated, add the onion and whole cumin seeds. Stir-fry until the onion becomes transparent (about 1 minute).

Step 5

Add the minced garlic, grated ginger, and chopped chili pepper to the pan and fry for an additional 1 minute.

Step 6

Add the chopped tomatoes, drained cashews, and a little water. Stir for a few more minutes, then add the spices: salt, sugar, ground coriander, ground turmeric, and chili powder. Mix well and simmer for 10-15 minutes until the tomatoes become soft and mushy.

Step 7

Turn off the heat. Use an immersion blender or stand blender to puree the mixture. Pour the mixture back into the pan.

Step 8

Add the cooked tofu and soy cream to the pan. Garnish with chopped cilantro.

Step 9

Serve with rice or naan. Enjoy!