Dairy free butter chicken

Ingredients

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