Dairy free butter chicken

SORRY, but I dont eat chicken, so you’ll have to sub chicken in if you aren’t brave enough for tofu.
Although, you should absolutely try the tofu version, its honestly so delicious.
This is so so simple and tasty, and the roasted cashew cream adds an extra level of depth, and makes this super rich and delicious.

Recipe, serves 2;

THE TOFU
1/2 block firm tofu
2 tbsp yogurt
1 tbsp tomato puree
1/2 tandoori/ garam masala
1/2 tsp madras curry powder
Garlic powder
Turmeric
Cinnamon
Ground ginger

THE SAUCE
1/2 onion, finely diced
1 tbsp butter
1/2 tsp ginger, minced
1/2 tsp ground cumin
1 tsp garam masala or tandoori masala
1 tsp ground coriander
1/4 tsp ground fenugreek
200g chopped tomatoes
1 tbsp tomato puree
1 tbsp vinegar
Salt and pepper
1/2 tsp sugar
1 tsp veg stock
1/2 lemon juiced

100g cashews, roasted and soaked
200ml water

Method

1. Press out your tofu with kitchen roll

2. Mix all the tofu marinade ingredients together

3. Break into chunks and add to the marinade

4. Marinade for at least 30 mins or overnight

5. Preheat the oven to 180°C whilst your tofu marinades

6. Roast your cashews for 12 mins, then add to a blender with water and blend until they form a cream

7. When ready to eat, add the butter to a pan on medium heat

8. Dice your onion finely

9. Add the spices and diced onion when the butter is hot and simmer for 2-3 mins or until fragrant

10. Add your chopped tomatoes and cook on medium heat until significantly reduced - this should take 6-10 mins

11. Add the cashew cream, vinegar, sugar and season

12. Add the tofu and cook for 4-5 mins

13. Add everything to a bowl

14. Serve with rice or naan, and a handful of fresh coriander

Notes + Variations:

Sub out the tofu for cooked chicken - you can still marinade it and then cook it, or just throw it into the curry cooked.
i’m not about to give you instructions on cooking chicken, as my skills are very underdeveloped. You’ll have to take the lead on this one.