Vegetarian Butter Chicken (Tofu or Paneer Makhani)
How to make vegetarian butter chicken using tofu (tofu butter chicken) or paneer (aka paneer makhani/ paneer butter masala). It is a delicious, wholesome, comforting mid-week meal that is gluten-free and can be made dairy-free and easily adapted to 100% vegan butter chicken too!
If you're using tofu that came packed in water, you'll first need to press the tofu. This will take around 30 minutes – so plan for this time ahead.
Cut the tofu into cubes around 1-inch in size. Pat the pieces dry and then toss them in cornstarch (you can do this in a bowl or place everything in a bag and shake). And brush with a bit of oil.
To Air Fry: Air fry for 10-15 minutes at 400ºF/200ºC until browned and a little bit crispy (it doesn't need to be too crispy).To Oven Bake: Place the tofu pieces of a parchment-lined tray and bake in the oven for 20-30 at 400ºF/200ºC – until golden brown.The tofu will become golden brown and slightly crispy (more so using the Air fryer method- but this isn't needed for the recipe). It won't taste of anything but will soak up the flavors from the Makhani sauce.
Step 2: Sauté the vegetables for the makhani sauce
This can be done while the tofu cooks.
Chop the onion and mince the garlic, ginger, and chili (optional).
Heat up the ghee (or vegan butter) in a large pan and sauté the onion for 1-2 minutes. Then add the chili, garlic, and ginger and cook for a further 1-2 minutes.
Add the tomato paste, garam masala, and paprika (optional) and cook for a further two minutes.There are two ways to introduce the fresh tomatoes to this makhani sauce. First, you could add them in with the tomato paste and cook for a silkier texture. Alternatively, you can add them raw to the food processor in the next step. The flavor and texture will vary based on which you choose – so feel free to experiment.
Step 3: Blend and reduce the makhani sauce
Add the sautéed mixture, tomatoes (if they weren't cooked), and the salted water (or vegetable stock) to a food processor and blend into a runny paste.
Transfer that back to the pan – it's now time to reduce and thicken it. At the same time, add your tofu to the pan too.
Simmer the tofu butter chicken sauce on medium-low heat for around 20 minutes. Then, optionally, add the coconut milk and simmer for a further 10 minutes or less if you want a slightly thinner sauce.
Give the tofu makhani sauce a taste and adjust the seasoning if necessary (since I use stock, I don't add extra salt. You may want to, though). The vegetarian or vegan butter chicken is ready – time to serve!
How to Store
Fridge: Any leftover vegan/ vegetarian butter chicken can be stored in an airtight container in the refrigerator for between 3-4 days.Freezer: Allow it to cool completely before transferring to freezer-safe container/s and freezing for up to two months. Thaw it overnight in the fridge before reheating.Reheat: You can reheat the dish either on the stovetop of medium-low heat or in the microwave.
Notes
Using the food processor: If you cook the tomatoes in with the rest of the vegetables, then there's no need to use a food processor at all. I love how silky it makes the sauce- but it becomes an optional step.
If you use paneer: No need to bake it- just add it into the pan in the last 5 minutes before serving.
Adapt the cream: Change the amount of coconut milk/cream you add to the recipe based on how creamy you want it. Feel free to use dairy cream if you’re making vegetarian butter chicken.
To marinate the tofu: To give the tofu extra flavor, you could optionally marinate it in a simple mix with some garam masala, garlic powder, and optionally a little turmeric or paprika. Add these at the same time as dusting with the cornstarch and olive oil, marinate for a few minutes, then bake as usual.
Adding more vegetables: This may not be traditional, but you could load up on veggies further in this vegan butter chicken recipe by adding them to the pan while it simmers; peas, sweetcorn, green beans, etc. I love to pack in veggies in my meals, and this is an easy way to do so!
Paneer makhani vs. paneer butter masala: I'm not sure if, when using paneer for this recipe, it would be closer to a paneer makhani recipe or paneer butter masala. For those who are more familiar with the dishes, let me know in the comments.
Check the post for lots more notes on the ingredients and answers to top FAQs!