Craving the rich, creamy comfort of Butter Chicken or Paneer—but want to keep it 100% plant-based? You’re in luck! This Special Vegan Butter ‘Chicken’ or ‘Paneer’ is a wholesome twist on the Indian classic. Made with protein-packed tofu or soya chunks, this dish brings all the flavor without any dairy or meat.
Special Vegan Butter ‘Chicken’ or ‘Paneer’
Craving the rich, creamy comfort of Butter Chicken or Paneer—but want to keep it 100% plant-based? You’re in luck! This Special Vegan Butter ‘Chicken’ or ‘Paneer’ is a wholesome twist on the Indian classic. Made with protein-packed tofu or soya chunks, this dish brings all the flavor without any dairy or meat.
Servings: 4
Cost: 100
Ingredients
For the “Chicken”/”Paneer”:
- 1 block 200g firm tofu, pressed and cubed
- or
- 1 cup dried soya chunks soaked in hot water for 15 mins & drained
- 2 tbsp cornstarch or chickpea flour
- 1 tbsp oil
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- Pinch of salt
For the Butter Masala Gravy:
- 1 tbsp vegan butter or oil
- 1 large onion chopped
- 3 garlic cloves minced
- 1- inch ginger minced
- 2 medium tomatoes chopped (or 1/2 cup tomato puree)
- 1/2 cup cashews soaked 15 mins in hot water
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp paprika or Kashmiri chili powder
- Salt to taste
- 1 tbsp tomato paste optional for deeper flavor
- 1/2 –3/4 cup water as needed
- 1/2 cup plant-based cream or thick coconut milk
- Fresh coriander for garnish
Instructions
Prep the Tofu or Soya
- For tofu: Cube, press, and toss with cornstarch, turmeric, chili powder, and a bit of oil. Air-fry, bake at 200°C (400°F) for 15–20 mins, or pan-fry until golden.
- For soya chunks: Soak in hot water, squeeze out excess water, and toss with the same spices and flour. Sauté until golden.
Make the Gravy
- Heat vegan butter/oil in a pan. Add cumin seeds, let them sizzle.
- Sauté onion until golden. Add garlic and ginger; cook for 2 mins.
Add tomatoes and cook until soft.
- Stir in turmeric, chili, garam masala, salt, and optional tomato paste.
- Transfer the mixture and soaked cashews to a blender. Add water and blend until smooth.
Finish the Curry
- Pour blended gravy back into the pan and simmer 5–7 minutes.
- Stir in coconut cream or plant-based cream and mix well.
- Add in the crispy tofu or soya chunks. Simmer for another 5–7 minutes until everything is well coated and hot.
🍽️ Serving Suggestions
- Serve hot with steamed basmati rice, jeera rice, or vegan naan
- Drizzle a little extra coconut cream and garnish with fresh cilantro
- Pair with a crisp cucumber-onion salad or vegan raita
🔄 Storage & Meal Prep
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 1 month (just leave out the cream until reheating)
- Reheat gently and stir well to re-emulsify the creamy sauce