Vegan Butter Chickn’

Vegan Butter Chickn’

Recipe type: Appetizer Yield: 4 Prep time: 10 mins Cook time: 45 mins Total time: 55 mins

A mouth-watering vegan butter chicken, hearty enough for a family of four but easily prepared in less than an hour.

Ingredients:

For the “chickn”:

2       Tofu block – extra firm

2 T    Milkadamia buttery spread – melted

2 T    Cornstarch

1/2 t Salt

For the sauce:

2 T    Milkadamia buttery spread

1        Onion – medium, finely diced

1 T     Fresh ginger  – grated

2       Garlic clove – minced

1 T    Garam masala

1 t     Coriander

1 t     Curry powder

1/2 t Chili powder

1/2 t Salt

1       Crushed tomato – canned

1 C    Milkadamia, unsweetened creamer

Directions:

1. To make the “chickn”:
3.  
5. Preheat oven to 400 degrees.
7.  
9. Press water out of tofu.
11.  
13. Wrap tofu in paper towels, place heavy pan on top and press for 10 minutes.
15.  
17. Cube into 1” pieces.
19.  
21. Combine melted buttery spread, cornstarch and salt; coat tofu.
23.  
25. Place tofu on a baking sheet and bake for 30 minutes.
27.  
29.  
31. To make the sauce:
33.  
35. Melt butter in a large pan over medium-high heat.
37.  
39. Add onions and sauté for about 5 minutes in the butter.
41.  
43. Add garlic and ginger and sauté for 1 minute until fragrant, then add coriander, curry powder and garam masala.
45.  
47. Cook for about 20 seconds until fragrant, while stirring occasionally.
49.  
51. Add crushed tomatoes, chili powder and salt.
53.  
55. Let simmer for about 10 minutes, stirring occasionally as sauce thickens.
57.  
59. Remove from heat, place mixture into a blender and blend until smooth.
61.  
63. Always best to cover blender with towel when blending.
65.  
67. Pour sauce back into the pan and add cream.
69.  
71. Add “chickn”  and serve over basmati rice.
73.  
75. Now you’re cooking with milkadamia!

Published on July 1, 2020 by Teri Williams