This creamy Butter Un-chicken combines earthy rich Indian spices and full flavoured ingredients to make an aromatic incredibly tasty dish.
For roasting tofu:
I use my air fryer in my instant pot for roasting my tofu. However you can roast them on a pan also.
Cut the tofu into 1/2 inch cubes.
For the air fryer: Place the tofu cubes in a bowl and mix in 1 tbsp of oil of preference to coat it. Set the air fryer to 375 F and fry for 10-15 mins until crisp, tossing them every 5 minutes.
For pan roasting: Heat a pan on medium high heat. add 2-3 tbsp oil of preference and and roast tofu, tossing them often to cook on all sides. Set aside for use later.
Heat a large skillet over medium heat. Add butter and allow to melt. Once melted add asafoetida, cinnamon stick, cloves, cumin powder and coriander powder and cook until fragrant, about a minute.
Add the tomato purée, tomato paste and cayenne, reduce the heat to medium low and simmer for 5 minutes.
Add the tofu, honey, fenugreek, cashew ground and coconut cream and simmer for another 10-15 minutes, mixing often to prevent sticking to bottom of pan.
Once slightly thickened, add the garam masala and salt and remove from heat. Serve over basmati rice garnished with fresh chopped coriander.
Ingredients
Directions
For roasting tofu:
I use my air fryer in my instant pot for roasting my tofu. However you can roast them on a pan also.
Cut the tofu into 1/2 inch cubes.
For the air fryer: Place the tofu cubes in a bowl and mix in 1 tbsp of oil of preference to coat it. Set the air fryer to 375 F and fry for 10-15 mins until crisp, tossing them every 5 minutes.
For pan roasting: Heat a pan on medium high heat. add 2-3 tbsp oil of preference and and roast tofu, tossing them often to cook on all sides. Set aside for use later.
Heat a large skillet over medium heat. Add butter and allow to melt. Once melted add asafoetida, cinnamon stick, cloves, cumin powder and coriander powder and cook until fragrant, about a minute.
Add the tomato purée, tomato paste and cayenne, reduce the heat to medium low and simmer for 5 minutes.
Add the tofu, honey, fenugreek, cashew ground and coconut cream and simmer for another 10-15 minutes, mixing often to prevent sticking to bottom of pan.
Once slightly thickened, add the garam masala and salt and remove from heat. Serve over basmati rice garnished with fresh chopped coriander.
