The Ultimate “Fakeaway” Recipe You Must Try

Butter chicken (murgh makhani) is an iconic dish created in the 1950s in Delhi, India. Sure, it’s easy to replace animal protein with a vegan alternative, but getting the sauce right is still a challenge. That is, until now!

This vegan butter chicken recipe will convince you that you ordered from an Indian restaurant. And while the taste is perfect, the ingredients are also very nutritious, making for a meal treat you can enjoy whenever you feel like it!

What is a “fake”?

Who doesn’t love cheeky Friday night takeout? The only problem is that they are usually very expensive and of little benefit to our health. This is why “dummy” meals have gained popularity.

Now, enthusiastic home cooks love to replicate (or simulate) their favorite takeout meals, but without the junk, the price, and, in this case, the meat!

Cooking time25 minutes

Preparation time2 hours


For the tofu marinade
  • 1 cup i am a yogurt
  • 3 cloves garlic (chopped)
  • 1 soup ginger (chopped)
  • 2 soup garam masala
  • 1 teaspoon chilli powder
  • 1 soup cornstarch
  • pinch salt
  • 600 g Tofu
For the sauce
  • 2 soup vegan butter
  • 1 yellow onion
  • 3 cloves garlic (chopped)
  • 1 soup ginger (chopped)
  • 1.5 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cloves (floor)
  • 1 teaspoon hot pepper powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon turmeric
  • 2 soup tomato paste
  • 1/2 cup cashew nut (soaked and drained)
  • 1 cup i am milk
  • 1 can chopped tomatoes
  • 1/2 soup Maple syrup
  • 1 soup lemon juice
  • Break the tofu into pieces. For best texture, freeze, thaw and squeeze out excess water. This step is optional.

  • Combine the marinade ingredients, add the tofu pieces and stir until well coated. Marinate in the refrigerator for at least 2 hours or overnight.

  • Preheat the oven to 392 degrees F (200 C).

  • Spread the tofu pieces on a baking sheet and bake for 20 minutes.

  • In a saucepan over medium heat, add the butter and onions. Cook 5 minutes.

  • Add the garlic and ginger and cook for 2 minutes.

  • Add the spices. Cook 1 minute, stirring continuously.

  • Add the tomato paste and cook for 1 minute, until the paste takes on a darker color.

  • Add diced tomatoes, soy milk and maple syrup. Cook covered for 5 minutes before adding the sauce to the blender with the cashews. Blend until perfectly smooth.

  • Transfer the tofu and sauce to the pan. Cook over low heat for 5 minutes, add lemon juice and adjust salt and pepper to taste.

  • Serve with rice and fresh cilantro. Enjoy!

Top Tips for the Best Vegan Butter Chicken

If you’re not a fan of tofu, you can substitute it with any vegetable protein source of your choice. However, be sure to marinate it like you would tofu, to develop a deeper flavor.

This vegan butter chicken recipe was posted with permission from plantbaes. Read the original here.

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