Butter Tofu Curry

The origins of this dish lie in the famous Murgh Makhani, or Butter Chicken, which emerged from the kitchens of Delhi in the mid-20th century.

Traditionally, the sauce was created to repurpose tandoori chicken by simmering it in a buttery, tomato-based gravy, resulting in a velvety texture that became a global symbol of Indian cuisine.

The transition to tofu-based versions reflects the enduring tradition of vegetarianism in India, where paneer is the standard substitute for meat. By using tofu, the dish becomes accessible to vegans while maintaining the luxurious mouthfeel associated with makhani sauces. The addition of coconut or oat cream replaces heavy dairy, aligning with modern plant-based dietary preferences.

Tofu puffs, a common element in East Asian cuisines, are integrated here to mimic the spongy, absorbent quality of paneer. This allows the tofu to soak up the complex flavours of garam masala, cumin, and coriander. The result is a fusion of traditional North Indian flavour profiles with versatile plant proteins.

Today, Butter Tofu Curry represents the evolution of Indian food in a globalised context. It balances the heat of green chillies and ginger with the sweetness of tomato purée and cream, creating a harmonious profile that appeals to a wide range of palates across different cultures. ■

See the full recipe for Butter Tofu Curry