Restaurant-Style Butter Chicken Vegan

For the Tofu Chicken

• 14 ounces extra firm tofu pressed for at least 15 minutes, then torn into 3/4” bite-sized pieces
• 2 tablespoons Non-Dairy yogurt or non dairy cream
• 1 tablespoon ginger garlic paste or use 3 cloves minced garlic and 1/2” ginger, minced plus 1 teaspoon lemon juice.
• 1/2 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (kasoori methi)
• 2 teaspoons kashmiri chili powder
• 1/2 teaspoon chaat masala blend or use 1/8 teaspoon Indian sulfur salt (aka kaala namak or black salt)
• 1/2 teaspoon salt
• 2 tablespoons cornstarch or other starch
• 2 teaspoons oil

For the Butter Chicken Sauce

• 2 teaspoons oil
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander seeds or use 1 tablespoon ground coriander (add later, with the garam masala)
• 1 1/2 cups chopped red onion
• 1/2 teaspoon salt divided
• 2 tablespoons ginger garlic paste or use chopped 6 cloves garlic, 1 inch ginger
• 1/4 teaspoon Turmeric
• 2 teaspoons kashmiri chili powder
• 1 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves
• 10 ounces canned tomato puree (or unseasoned tomato sauce/ passata)
• 3 tablespoons raw cashews
• 1 cup coconut milk

For the Spiced Oil

• 1 teaspoon vegan butter or oil
• 1 bay leaf
• 2 green cardamom pods partially opened
• 2 whole cloves
• 1" or 2" cinnamon stick
• 1/2 teaspoon dried fenugreek leaves crushed

For Garnish

• chopped cilantro, lemon juice, chopped green chili such as Serrano, cayenne or pepper flakes