Vegan Butter Chicken

If you’re craving the creamy, aromatic delight of butter chicken but want to keep it plant-based, this Vegan Butter Chicken recipe is perfect for you! It’s rich, flavorful, and packed with spices that bring out the authentic taste of this classic dish without the meat or dairy. Ideal for a cozy dinner or impressing friends with vegan-friendly comfort food, this dish pairs perfectly with rice, naan, or roti for an unforgettable meal experience.

What is Vegan Butter Chicken?

Vegan butter chicken is a plant-based adaptation of the popular Indian dish. Instead of chicken, this vegan recipe uses tofu or chickpeas for a protein-packed base. The sauce is made rich and creamy with coconut milk or cashew cream, spiced with garam masala, turmeric, cumin, and a hint of tomato paste for that signature orange color.

This recipe is:

• Vegan and Dairy-Free: Made without any animal products, perfect for a vegan diet.
• High-Protein: Uses tofu or chickpeas, which are rich in protein.
• Easy to Customize: Add your favorite veggies for an extra nutritional boost.

Why You’ll Love This Recepie

This recepie offers an experience close to the traditional dish, without any dairy or meat. The blend of spices gives it that authentic Indian flavor, while the creamy sauce makes each bite deliciously indulgent.

Key Ingredients

1. Tofu or Chickpeas

• Tofu is ideal for achieving a similar texture to chicken, and it absorbs flavors well. Choose extra-firm tofu for the best results.
• Chickpeas are another excellent option, offering a different but equally delicious texture.

2. Coconut Milk or Cashew Cream

• For that rich, creamy texture, full-fat coconut milk works wonders, and it gives a mild sweetness that complements the spices.
• Cashew cream is another option for an even thicker sauce. Simply blend soaked cashews with water until smooth.

3. Tomato Paste or Tomato Puree

• Tomato paste adds depth and a slight tang to the sauce, essential for achieving that classic butter chicken color and flavor.

4. Spices

• The key to butter chicken’s iconic flavor lies in the spices. Essential spices include garam masala, turmeric, cumin, and smoked paprika.

5. Aromatics

• Garlic, ginger, and onion are the aromatic base that enhances the sauce and makes each bite savory and satisfying.

Step-by-Step Recipe

Ingredient

Tofu Marination:

• 1 block of tofu (14 oz (400g) (firm or extra-firm, cubed) or 1 ½ cups chickpeas (cooked or canned)
• 2 tbsp vegetable oil
• 1 tsp turmeric powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

For the Butter Chicken Sauce:

• 2 tbsp vegan butter (or coconut oil for a lighter version)
• 1 medium onion (finely chopped)
• 4 garlic cloves (minced)
• 1-inch piece of ginger (minced)
• 1 can (400ml) of coconut milk (full-fat for extra creaminess)
• 1 ½ cups tomato puree (or crushed tomatoes)
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chili powder (optional, for added heat)
• Salt and pepper to taste
• 1 tbsp maple syrup or 1 tsp sugar (balances the acidity of tomatoes)

Garnishing:

• Fresh cilantro (chopped)
• A drizzle of coconut cream (optional, for extra richness)

Instructions

Step 1: Prepare the Vegan “Chicken”

1. Marinate the tofu or chickpeas: In a bowl, toss the tofu cubes (or chickpeas) with vegetable oil, turmeric powder, smoked paprika, garlic powder, salt, and pepper.
2. Cook the tofu/chickpeas: In a large pan over medium heat, cook the marinated tofu or chickpeas until golden brown and slightly crispy, about 5-7 minutes. Remove from the pan and set aside.

2nd Step: Make the Butter Sauce

1. Sauté aromatics: In the same pan, melt the vegan butter. Add the chopped onion, garlic, and ginger, and sauté until soft and fragrant, about 3-5 minutes.
2. Add spices: Stir in garam masala, cumin, coriander, and chili powder. Cook for another 1-2 minutes until the spices release their aroma.
3. Pour in the tomato puree: Add the tomato puree to the pan and cook for 5-7 minutes until the sauce thickens slightly.
4. Add coconut milk and sweetener: Stir in the coconut milk and maple syrup, and season with salt and pepper to taste. Let the sauce simmer for another 10-15 minutes, stirring occasionally, until it thickens and develops a creamy texture.

Step 3: Combine and Simmer

1. Add tofu/chickpeas to the sauce: Gently fold the tofu or chickpeas into the butter sauce, ensuring they’re fully coated. Let everything simmer together for 5-10 minutes so the flavors meld.
2. Adjust seasoning: Taste and adjust salt, pepper, or sweetness if needed.

Step 4: Serve and Garnish

1. Pair it up: Enjoy with a side of basmati rice, warm naan, or your favorite flatbread for the ultimate meal.
2. Plate and garnish: Serve your vegan butter chicken hot, topped with fresh cilantro and a drizzle of coconut cream if desired.

Tips for the Best Vegan Butter Chicken

• Choosing the Protein: Tofu is perfect for a tender texture, but if you want more bite, opt for chickpeas. Jackfruit is also a great option if you’re after a “shredded chicken” texture.
• Extra Creaminess: Full-fat coconut milk will give the sauce a velvety finish. For a lighter sauce, use light coconut milk but add a tablespoon of cashew cream for richness.
• Marinate the Tofu: For maximum flavor, marinate the tofu in advance, even up to a few hours if you have time.
• Adjust Spice Level: If you like it spicy, add extra chili powder or a fresh green chili while cooking the sauce.

Print Recipe

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Dairy-free

Vegan Butter Chicken

Author: Mikii Cooking Method: Roasting, Sauteing Cuisine: Indian Courses: Appetizer, Dinner, Lunch Recipe Keys: D Dinner L Lunch Vegan

Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 320

Best Season: Fall, Winter, Suitable throughout the year

Dietary:

D Dairy free

Description

Vegan butter chicken is a fantastic plant-based meal that captures all the warmth and spice of traditional Indian cuisine without using any animal products. Perfectly seasoned, creamy, and comforting, it’s a recipe that’s sure to become a favorite, whether you’re cooking for yourself or a group. Serve it with fluffy rice or warm naan, and enjoy a restaurant-quality vegan dish at home!

Ingredients

Scale

1/2x 1x 2x 3x

For the Vegan “Chicken”

• 1 block of tofu (firm or extra-firm, cubed)
• 2 tbsp vegetable oil
• 1 tsp turmeric powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

For the Butter Sauce

• 2 tbsp vegan butter (or coconut oil for a lighter version)
• 1 medium onion (finely chopped)
• 4 garlic cloves (minced)
• 1 piece -inch of ginger (minced)
• 1 can (400ml) (of coconut milk (full-fat for extra creaminess))
• 1 ½ cups tomato puree (or crushed tomatoes)
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chili powder (optional, for added heat)
• Salt and pepper to taste
• 1 tbsp 1 maple syrup or 1 tsp sugar (balances the acidity of tomatoes)

For Garnishing

• Fresh cilantro (chopped)
• A drizzle of coconut cream (optional, for extra richness)

Instructions

1. Step 1: Prepare the Vegan “Chicken”

   1. Marinate the tofu or chickpeas: In a bowl, toss the tofu cubes (or chickpeas) with vegetable oil, turmeric powder, smoked paprika, garlic powder, salt, and pepper.
   2. Cook the tofu/chickpeas: In a large pan over medium heat, cook the marinated tofu or chickpeas until golden brown and slightly crispy, about 5-7 minutes. Remove from the pan and set aside.

1. Step 2: Make the Butter Sauce

   1. Sauté aromatics: In the same pan, melt the vegan butter. Add the chopped onion, garlic, and ginger, and sauté until soft and fragrant, about 3-5 minutes.
   2. Add spices: Stir in garam masala, cumin, coriander, and chili powder. Cook for another 1-2 minutes until the spices release their aroma.
   3. Pour in the tomato puree: Add the tomato puree to the pan and cook for 5-7 minutes until the sauce thickens slightly.
   4. Add coconut milk and sweetener: Stir in the coconut milk and maple syrup, and season with salt and pepper to taste. Let the sauce simmer for another 10-15 minutes, stirring occasionally, until it thickens and develops a creamy texture.

1. Step 3: Combine and Simmer

   1. Add tofu/chickpeas to the sauce: Gently fold the tofu or chickpeas into the butter sauce, ensuring they’re fully coated. Let everything simmer together for 5-10 minutes so the flavors meld.
   2. Adjust seasoning: Taste and adjust salt, pepper, or sweetness if needed.

1. Step 4: Serve and Garnish

   1. Plate and garnish: Serve your vegan butter chicken hot, topped with fresh cilantro and a drizzle of coconut cream if desired.
   2. Pair it up: Enjoy with a side of basmati rice, warm naan, or your favorite flatbread for the ultimate meal.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 30g10%

Dietary Fiber 6g24%

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best flavor, allow the tofu or chickpeas to marinate for a longer time (up to a few hours) if you can. This helps the spices penetrate deeply, creating a more authentic taste. Also, if you’re in a hurry, canned tomato sauce works well as a substitute for tomato puree, though you may want to adjust the sweetness to balance the acidity.