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The Whole Food Plant Based Cooking Show

Plant Based Made Easy: Refined Salt, Oil, & Sugar Free

DinnerMainsRecipes

Whole Food Plant Based Indian Butter Chicken

by Jill Dalton October 7, 2016

Mmmmmmmm. Who doesn’t love a rich creamy Indian sauce. I know our family does but most Indian sauces that are creamy use heavy cream or yogurt. Not this one. I have adapted the classic Butter Chicken recipe into a delicious Nutritarian Salt, Oil, Sugar Free Whole Food Plant Based version (wow that is a mouthful). Mushrooms replace the chicken and as Dr. Fuhrman has pointed out; cooked mushrooms can greatly reduce the chances of breast cancer! Eat up ladies and savor the comforting creamy Mushroom Butter Sauce.

Whole Food Plant Based Indian Butter Chicken

Whole Food Plant Based Indian Butter Chicken

jillymom Who doesn't love a rich creamy Indian Dish. Well here is a nutritarian version of Butter Chicken! Dinner Whole Food Plant Based Indian Butter Chicken European Print Recipe
Serves: 6 Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes
Nutrition facts: 1002 calories 20 grams fat
Rating: 3.5/5
( 12 voted )

Ingredients

2  8oz containers mushrooms roughly chopped
6 cloves garlic, minced
1 can green chilis
1" chunk ginger
2 onions, diced
1  16oz can chopped, no salt tomatoes
1/2 cup cashews
1/2 cup soy milk
2 tsp garam masala
1 tsp turmeric
1/2 tsp chili powder
1 container extra firm tofu
1 cup water.

Instructions

  1. Preheat oven to 350 degrees.
  2. Drain and press liquid out of tofu between two paper towels.
  3. Cut into bit sized chunks and place on a cookie sheet lined with parchment paper.
  4. Place in the oven for 15 minutes.
  5. Add a little water to saucepan and cook the onions, garlic and mushrooms until translucent.
  6. Blend tomatoes, ginger, cashews and soy milk in blender until creamy.
  7. Add to the pan with the onion mixture and add the spices.
  8. Add the tofu.
  9. Add a cup of water and let sauce cook down until thick and creamy.

 

2  8oz containers mushrooms roughly chopped
6 cloves garlic, minced
1 can green chilis
1″ chunk ginger
2 onions, diced
1  16oz can chopped, no salt tomatoes
1/2 cup cashews
1/2 cup soy milk
2 tsp garam masala
1 tsp turmeric
1/2 tsp chili powder
1 container extra firm tofu
1 cup water.

Preheat oven to 350 degrees. Drain and press liquid out of tofu between two paper towels. Cut into bit sized chunks and place on a cookie sheet lined with parchment paper. Place in the oven for 15 minutes. Add a little water to saucepan and cook the onions, garlic and mushrooms until translucent. Blend tomatoes, ginger, cashews and soy milk in blender until creamy. Add to the pan with the onion mixture and add the spices. Add the tofu. Add a cup of water and let sauce cook down until thick and creamy.

Servings: 6
Calories per serving: 167

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Jill Dalton

Hey there plant based foodies! I am Jill Dalton, Host and Chief Flavor Officer for the Whole Food Plant Based Cooking Show. My family is working hard to share with you all our hard earned knowledge about living a plant based lifestyle. I am so pleased you have found our site and hope you will join our growing community!

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13 comments

Charlene January 7, 2017 - 5:44 pm

Hi, Mrs. Dalton! I enjoy your show and recipes. Thank you! What is “garam marsala”? Thank you!

Reply
Jill Dalton January 7, 2017 - 7:45 pm

Garam masala is an Indian spice mixture.

Reply
Kel August 22, 2017 - 2:04 pm

Yum, Yum, Yum! butter chicken was always my favorite Indian food. I can’t wait to try this version!

Reply
Donna October 23, 2017 - 6:40 pm

Hi Jill – I absolutely love this recipe! It is so delicious and creamy.
I really like your website and videos. I have made your “crack” dressing and grilled eggplant as well. All amazing!!!!!! Please keep the recipes coming!

Reply
Jennifer Jackson July 9, 2018 - 5:20 pm

Could you use coconut milk instead of soy and do you know how that would change the end result?

Reply
Hina Barron October 22, 2018 - 5:05 pm

Hi Jill~ thank goodness I found you! I have been a life long vegetarian, but eating clean/plant based now that I’m in my 50’s with minimal grains was a bit of a struggle in the recipe area as most just didn’t satisfy my taste buds. I am Indian so I wondered how this would taste. Just made it and yes, I added a bit more spices as we Indian’s really like our spicy food, but this was amazing otherwise!! In a separate crock pot as I type I’m also making your Creamy Broccoli and Potato soup (meal prepping for my work week). You have definitely inspired me! Thank you!!!

Reply
Jill Dalton October 24, 2018 - 9:21 am

That is great news Hinda! Thank you.

Reply
Jenell Magrum December 13, 2018 - 10:32 pm

Just tried this recipe tonight, and my whole family loved it! Even my husband, who is still coming to terms with this Whole Food Plant Based lifestyle, said ” You need to keep this recipe.” When he says something like that, you know its got to be good 🙂 To be honest, I did have to add a little sea salt, b/c we are still trying to ween ourselves off of sooo much sodium, although we have come a long ways b/c we used to need a whole lot more 😉 All in all, this one is definitely a keeper. I also wanted to say that I really appreciate the simplicity of the majority of your recipes. I am a stay-at-home momma of 4 little ones, and this year starting to homeschool our second child in Kindergarten as well as the first one in 2nd grade. I’m sure you can understand the complexity of everyday life, especially when you are trying to make almost all your food from scratch, to make sure the ingredients fit a WFPB criteria. So when I come across your recipes that are simple, not time consuming, delicious, and excellent for your health, I am so grateful. Thank you once again; may the Lord richly bless you!!! 🙂

Reply
Jill Dalton December 14, 2018 - 9:06 am

That is fantastic Jenell! We homeschooled both our girls almost the whole way too. They are now graduated from High school and we are so grateful that we were able to do that for them. I do understand how challenging it can be to juggle all of that and cook healthy meals for everyone so keep up the great work!

Reply
Tami Alvis December 21, 2018 - 10:29 am

Hi Jill – I would like to substitute the cashews for Cannellini beans? Any problem with this? Thanks, Tami

Reply
Jill Dalton December 22, 2018 - 8:54 am

That would probably work =)

Reply
Celine Segel May 10, 2019 - 6:43 pm

It is delicious, I made it tonight and have extra portions for the freeze. I have added 1 zucchini and some fresh spinach I needed to used up. Make 1 1/2 cup serving per person. Thank you!

Reply
Daniela Hermida September 23, 2019 - 5:29 pm

My family loves this recipe! Thank you for all your wonderful recipes. Not only they are delicious but so easy to prepare!

Reply

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