Tofu Butter Chicken
4
Ingredients
For the curry
- 3 tbsp butter, I'm using a plant-based version
- 1 large onion, quartered
- 1 tbsp fresh ginger
- 3 garlic cloves
- 1 tbsp garam masala
- 1 tbsp ground coriander
- 1 tbsp cumin seeds
- 1/4 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/4 tsp ground cinnamon
- 3 tbsp tomato paste
- 1 x 400g tin full-fat coconut milk
Tofu
- 450g extra-firm tofu
- 2 tbsp cornstarch
To serve
- toasted coconut flakes
- yoghurt, I'm using coconut yoghurt
- fresh coriander, and stems
- fluffy basmati rice
- freshly baked naan
Method
- Cut the tofu in half. Wrap each half in a clean tea towel. Stack something heavy on top – such as a weighted pan – and leave for 10–15 minutes to press the liquid from the tofu.
- Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Line a baking sheet with baking parchment.
- Tear the tofu into smaller pieces to resemble pieces of chicken. Place the tofu in a mixing bowl with cornflour and gently toss to coat the tofu pieces. Spread out the tofu pieces on the baking sheet and bake for 20–25 minutes, until the edges start to brown, flipping halfway through.
- Meanwhile, in a food processor blitz the onion, garlic and ginger to a paste. In a large frying pan over medium heat, toast the spices for 1–2 minutes until fragrant then stir in the paste, and cook for 1 minute. Add the butter, salt and pepper and stir, cooking for 3–4 minutes until the onion mixture is soft. Add the tomato purée and cook for 1 minute. Pour in the coconut milk, stir to combine and simmer for 10 minutes.
- When the tofu is brown and crispy, take the sauce off the heat and add the baked tofu. Serve with toasted coconut flakes, yoghurt, fresh coriander, fluffy rice and flatbreads.
