Whole Food Plant Based Indian Butter Chicken

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

jillymom Who doesn't love a rich creamy Indian Dish. Well here is a nutritarian version of Butter Chicken! Print This

Serves: 6 Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes

Rating: 4.4/5

( 5 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.

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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.

 

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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