Recipe: Vegan Butter Chikkin
Growing up with both my mom’s and grandmother’s cooking, I was spoiled with the tastiest Indian food on the planet! Since going plant-based nearly 9 years ago, one thing I haven’t been able to replicate is my mom’s butter chicken. Fortunately, she spent some time testing out alternatives (my dad and I were happy to taste test, of course), and she absolutely NAILED IT! This recipe tastes identical to what I remember having all those years ago and has been a hit with everyone who’s tried it! My mom is happy to finally share her recipe with you, so I hope you enjoy!
Prep time: 45-60 minutes
What You’ll Need
Blender (ideally a high-powered blender)
1 cup of raw cashews (soaked for at least 4 hours)
1 can (796 mL) crushed tomatoes
1 can (369 mL) tomato paste
1600 mL water (fill the empty crushed tomatoes can with water twice)
2 cups original, unsweetened almond milk
2 tablespoons dried fenugreek leaves (also known as ‘methi’)
1 teaspoon coconut sugar
1 teaspoon salt
1 teaspoon garam masala
¾ teaspoon cayenne pepper
1 block of extra firm tofu
3 tablespoons tandoori masala
2 tablespoons veggie broth (salt-free)
- Put the can of crushed tomatoes in a pot, add tomato paste and water.
- Add fenugreek, sugar, salt, garam masala and cayenne pepper.
- Boil for 20 minutes on high heat. The sauce will thicken.
- Add 1 cup of almond milk to the cashews and blend.
- Add this to the sauce and boil for another 10 minutes.
- Add the other 1 cup of almond milk and boil for 5 more minutes. Put aside.
- Cut the tofu into cubes and brown in a pan for 10 mins.
- Add 2 tablespoons of veggie broth and cover the cubes with tandoori masala. Brown for 5 minutes.
- Add the tofu to the sauce.
- Enjoy over basmati rice.
Basmati Rice Ingredients
2 cups of basmati rice
4 cups of water
1 onion (chopped lengthwise)
1 tablespoon of black pepper
Add to a pot:
- Washed rice
Cover it with a lid. Cook on medium head for 20 mins or until the water dries up.
Matthew Nagra is a Naturopathic Doctor and is a passionate advocate for evidence-based nutrition as medicine. I have a particular passion for plant-based/vegan nutrition, physical medicine, and chronic disease. With additional training in nutrition, I hold a Plant-Based Nutrition Certification from Cornell University and the T. Colin Campbell Center for Nutrition Studies where I’ve authored multiple articles on the subject.