Vegan Butter Chicken with Tofu (Paneer Option)
Creamy tomato-cashew makhani-style gravy with pan-seared tofu or paneer. Dairy-free sauce, family-friendly spice level, weeknight-friendly.
Equipment
- Blender
- Wide skillet or kadai
- Tofu press or clean towel and board (if using tofu)
Ingredients
Protein (choose one)
- 400 g extra-firm tofu vegan; pressed and cut into 1-inch cubes , or 350-400 g paneer, cubed
Marinade
- 3 tablespoons thick unsweetened plant yogurt soy or coconut; or dairy yogurt if using paneer only
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon salt
Gravy
- 1 cup raw cashews soaked in hot water 20-30 minutes, drained
- 400 g canned tomato puree or smooth passata
- 1 tablespoon neutral oil + 1 tablespoon vegan butter or oil only
- 1 large onion finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chili optional; slit
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon sugar or maple syrup
- 3/4 -1 cup water or vegetable stock to loosen
- 1/2 -2/3 cup coconut cream thick scoop from a chilled can
- 1 tablespoon kasuri methi dried fenugreek leaves; crushed between palms
- Salt, to taste
- Fresh coriander, for serving
Instructions
Marinate and sear the protein
- Toss tofu or paneer with yogurt, ginger-garlic paste, turmeric, Kashmiri chili, and salt. Rest 15-20 minutes.
- Heat a wide pan with a thin layer of oil on medium-high. Shake off excess marinade (reserve remainder). Sear tofu or paneer in a single layer until golden on at least two sides. Remove to a plate.
Build the tomato-cashew base
- In the same pan on medium heat, add oil if needed. Sizzle cumin seeds, then cook onion until soft and lightly golden. Add ginger-garlic paste and green chili; cook until the raw smell fades.
- Blend soaked cashews with tomato puree until completely smooth (splash of water if needed).
Simmer the gravy
- Add coriander powder, Kashmiri chili, garam masala, and turmeric to the onions; stir 30 seconds. Pour in the tomato-cashew puree and any blender rinse water.
- Stir in sugar or maple syrup, remaining marinade if any, and 3/4 cup water or stock. Simmer gently 12-15 minutes, stirring often, until the oil begins to separate slightly and the gravy tastes cohesive.
Finish
- Lower heat. Stir in coconut cream, crushed kasuri methi, and vegan butter if using. Taste and adjust salt and chili.
- Return protein to the gravy; simmer gently 3-5 minutes to heat through. Do not boil hard after adding coconut cream. Garnish with coriander.
Notes
Press tofu well and sear in batches so it colors instead of steaming.
Make gravy through simmer step ahead; refrigerate up to 2 days or freeze. Finish with coconut cream and protein when serving.
If gravy is grainy, blend longer or buzz with an immersion blender after simmering.
Nut-free version needs a different base; cashew-tomato is the most reliable cream swap here.
Reheat leftovers with a splash of water; store up to 3 days refrigerated.
Tried this recipe?Let us know how it was!