A little sweet, a little salty, spicy, creamy, and well spiced. There's a lot going on in this curry and it makes me quite happy! I have adjusted this recipe from a traditional version with chicken in order for it to be vegetarian. Butter chicken is a highly Westernized curry dish originally known as murgh makhani in India.
Feel free to add vegetables to the sauce or replace some of the tofu with chickpeas!
The recipe is here, and pictures of the process are below:
Ingredients:
Tofu:
330 g tofu, pressed & frozen & pressed (or 500 g/1 lb. diced chicken if desired)
1/2 cup plain yogurt (2%)
1/2 tsp. salt
3/4 tsp. garam masala
1/2 to 3/4 tsp. Kashmiri chili powder or cayenne powder
1 tsp. sunflower/canola/mustard oil
2 finely minced garlic cloves (2 tsp.)
2 tsp. finely minced ginger
Sauce:
3 Tbsp. salted butter
1 3-inch pieces cinnamon stick
3 whole cloves
3 whole green cardamom pods
2 cloves minced garlic (1/2 tbsp)
2 tsp. minced ginger
1 small (2-3 inch) green chili, deseeded and sliced thin (optional)
375 g puréed fresh tomatoes (about 3 medium sized tomatoes)
1 1/2 Tbsp. tomato paste
3/4 cup water
3/4 tsp. salt
3/4 tsp. garam masala
1 1/2 Tbsp. dried fenugreek leaves/kasoori methi
1 to 1 1/2 Tbsp. honey
1 1/2 Tbsp. heavy cream
Directions:
Prepare tofu as instructed in this recipe: How to make tofu taste good
Place tofu in a medium sized bowl and add yogurt, salt, garam masala, garlic, ginger, chili powder, and oil. Mix well.
Cover and marinate 4-12 hours in the fridge.
When the tofu is ready, preheat the oven to 400°F. Line a baking sheet with parchment paper and place tofu on top, leaving space in between pieces. I like to add any excess marinate to the tofu cubes so there's no waste.
Bake for about 25-30 minutes or until browned. Turn the cubes over halfway through.
Note: I really recommend measuring out the spices for the sauce beforehand.
While the tofu is baking start preparing the sauce. For the sauce, melt butter in a saucepan. Add cinnamon sticks, whole cloves, and cardamom. Let cook on medium heat for about 30-60 seconds.
Add the minced garlic, ginger, tomato paste, and chili and cook for about 60 seconds. Then add in the puréed tomatoes and mix well. Cover and simmer for 10 minutes, stirring occasionally.
After 10 minutes, mix in the 3/4 cup water and 3/4 tsp. salt.
Remove whole spices from the sauce and blend/food process the sauce until smooth (optional step).
Then in the original pan add the cooked tofu, whole spices, pureed sauce, 3/4 tsp. garam masala and mix together. Simmer everything for 5-10 minutes.
When done simmering, stir in the honey, fenugreek leaves, and cream. Remove any whole spices before serving.
Garnish with cilantro (optional) and serve with rice or naan bread.
Tofu is processed and ready for the marinade!
After mixing in the marinade.
Then cover and refrigerate 4-12 hours.
Lay out your cubes on a baking tray. Start baking while you make the sauce.
Prep your sauce ingredients beforehand (Can't stress this enough!)
First fry your whole spices about 60 seconds.
Then add your garlic, ginger, chili, and tomato paste and cook about 60 seconds.
After cooking for about 60 seconds.
Add in your tomato sauce and mix in.
After simmering 10 minutes while covered, stirring occasionally. Also after mixing in the walt and water.
Then remove your whole spices (set them aside) and blend the sauce.
The tofu is done baking! Now time to throw everything together.
Add your tofu, sauce, garam masala, and whole spices back to the pan. Simmer about 5-10 minutes uncovered.
After simmering add in your fenugreek leaves, honey, and cream.
Then mix everything together and enjoy!
Isn't she lovely?
Original recipe I modified is from FoodwithChetna: https://www.youtube.com/watch?v=PR1VIqMk7fI