Butter No Chicken

Butter No Chicken



  • 4 level Tbsp coconut yogurt
  • 1 tbsp Tully'z Butter Chicken Premium Spice Blend
  • Few drops red food colour (optional)
  • 500g Tofu Diced in 2-4 cm pieces*
  • Salt to taste


  • In a bowl mix all of the above ingredients (except Tofu)
  • Place the Tofu in deep dish, pierce it with a fork and and pour over the marinade.
  • Gently rub the marinade into the Tofu using your fingers, and leave it in the fridge for 10-15 minutes.


  • 2 cans chopped tomatoes (800g)
  • 1.5 level Tbsp Mr India Spice Blend
  • 3 tbsp almond meal/cashew meal (Basically its finely powdered almonds/cashews)
  • 1 cups plant-milk (soy milk goes the best)
  • 125g Pitted Medjool dates (approx 10 dates)
  • 1/4 cup coconut milk
  • 2 tbsp oil
  • Salt to taste


  • Heat up the oil in a large and deep non-stick frying pan.
  • Stir in the tomatoes, dates, almond meal, salt, and Mr India Spice Blend.
  • Bring to boil, Cover and cook for 7-8 min. on low-medium heat.
  • Switch off the heat and let the mixture cool off.
  • In the meantime, grill the marinated Tofu on medium-high heat for 3-5 minutes on each side or until cooked. Increase the heat and grill for another couple of minutes on each side if you like them a little charred and smokey.
  • Transfer the mixture from earlier into a blender, add plant-milk and blend until smooth. (Make sure the mixture is not hot, else you may have too much steam built up during blending, which could be dangerous)
  • Pour the mixture back into the pan, add in the coconut milk, Ch*cken/Tofu and cook for 3-5 minutes or until everything is heated through.
  • Taste and adjust salt.
  • Serve hot with Roti/Vegan Naan bread/Basmati rice

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