September 23, 2017
For sure you know about the butter chicken curry. I love it! It’s so creamy, nicely spiced and aromatic that it makes anyone I cook it for happy. Besides that it’s perfect on colder days, when you need some warming up. In this recipe I changed the meat for tofu. Zero regrets, I like it much better 🙂
For 4-6 people; Very simple; 25 minutes
Ingredients
For the tofu
2 tablespoons of oil
750 g tofu*; cubed
2 teaspoons of red sweet pepper
1 teaspoon of garam masala
1 teaspoon of coriander
1 teaspoon of salt
4 tablespoons of yogurt
8 garlic cloves; minced
2 tablespoons of ginger; grated
For the curry
150 g butter
2 big onions; minced
40 g ginger; grated
1 teaspoon of cardamom
1 teaspoon of cinnamon
1/2 teaspoon of cloves; I used powdered but you can use whole also
2 teaspoons of red sweet paprika
1 teaspoon of coriander
1 teaspoon of cumin
Chilli (optional)
600 ml tomato sauce**
200 ml heavy cream
3 tablespoons of honey
Salt
Instructions
- In a bowl mix the tofu and all the spices. The heat the oil in a pan and add tofu. Saute it for 5-10 minutes, until it’s nicely golden. Set aside and stir in yogurt, garlic and ginger
- In a medium sized pot melt the butter and add onion and garlic. Cook for about 5 minutes and add all the spices while stirring. It’s important to cook it for long enough, so a kind of paste forms.
- Add tomato sauce, heavy cream and honey. Salt to taste. Cook for extra 5 minutes, add the tofu and the dish is ready to serve.
Wise-ass corner
* I used the tofu with chilli so I didn’t add extra chilli in it. If you can, pick the smoked tofu – it add the additional flavour to our curry.
** I used 400 ml of chopped pelati and 200 ml of tomato sauce. You can use whatever you prefer.
Curry goes really well with rice or Indian bread naan.
