If you're a fan of butter chicken, but looking to cut down on your meat intake, give this vegetarian version - using crispy tofu instead a try! This restaurant favourite is easy to achieve at home, heavily spiced and wonderfully rich.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
400
Ingredients
8
cardamom pods
1tsp.
fenugreek seeds
2tsp.
cumin seeds
1/2tsp.
cayenne pepper
1tsp.
ground turmeric
1/2tsp.
ground cinnamon
2
garlic cloves, crushed
21/2
cm piece fresh root ginger, peeled and grated
40g
butter or ghee
450g
extra firm tofu, we used The Tofoo Co., cut into 2cm pieces
2
onions, finely chopped
400g
tin chopped tomatoes
1Tbsp.
mango chutney, plus extra (optional) to serve
125ml
double cream
large handful coriander, roughly chopped
Directions
Step 1Using a pestle and mortar, bash open cardamom pods. Pick out seeds and discard husks. Add fenugreek, cumin, cayenne, turmeric, cinnamon, garlic and ginger to the mortar, and grind into a rough paste.
Step 2Heat butter or ghee in a large pan over medium heat and fry tofu until browned all over. Remove to a plate. Add onions and cook, stirring occasionally, for 10min, until softened. Add the spice paste and cook for a few min.
Step 3Stir in the tomatoes, then transfer to a blender and purée until smooth (alternatively remove from heat and purée with a stick blender).
Step 4Return sauce to the pan and stir in mango chutney and cream. Check seasoning. Return tofu to pan and heat through. Garnish with coriander and serve with rice, naan breads and mango chutney, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
