This vegan butter chicken is a plant-based twist on the classic Indian dish, packed with rich, creamy flavors and perfectly spiced sauce. Instead of chicken, tender tofu or chickpeas soak up the delicious, dairy-free butter sauce, making it a comforting and satisfying meal. Serve it with rice or naan for the ultimate restaurant-quality experience at home!
Why You’ll Love This Recipe
- Rich and creamy – A velvety, spiced tomato-based sauce without dairy.
- Completely plant-based – Made with tofu, chickpeas, or cauliflower instead of chicken.
- Full of flavor – Classic Indian spices make this dish aromatic and delicious.
- Easy to make – Ready in under 40 minutes with simple ingredients.
- Healthy and nutritious – High in protein and fiber while being dairy-free and gluten-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the “Chicken” Substitute:
- Extra-firm tofu (pressed and cubed) or chickpeas (drained and rinsed)
- Olive oil
- Garlic powder
- Smoked paprika
- Salt and pepper
For the Butter Sauce:
- Coconut oil or vegan butter
- Onion (finely chopped)
- Garlic (minced)
- Ginger (grated)
- Tomato puree (or crushed tomatoes)
- Coconut milk (or cashew cream for extra richness)
- Garam masala
- Cumin
- Coriander
- Turmeric
- Paprika
- Cayenne pepper (optional for heat)
- Maple syrup (for a hint of sweetness)
- Lemon juice
For Serving:
- Cooked basmati rice or naan
- Fresh cilantro (for garnish)
Directions
- Prepare the Tofu or Chickpeas: Toss tofu cubes or chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Cook the Tofu/Chickpeas: Heat a pan over medium heat and sauté for 8-10 minutes until golden and crispy. Set aside.
- Make the Sauce: In the same pan, melt coconut oil or vegan butter. Add onion and sauté until soft. Stir in garlic and ginger, cooking until fragrant.
- Add the Spices: Mix in garam masala, cumin, coriander, turmeric, paprika, and cayenne. Stir for 1 minute to toast the spices.
- Simmer: Pour in tomato puree and cook for 5 minutes, stirring occasionally.
- Make It Creamy: Stir in coconut milk or cashew cream, maple syrup, and lemon juice. Simmer for another 5 minutes until thick and creamy.
- Combine: Add the crispy tofu or chickpeas into the sauce and stir to coat. Simmer for another 2-3 minutes.
- Serve: Garnish with fresh cilantro and serve over rice or with naan.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Cauliflower Option: Roast cauliflower florets instead of tofu for a veggie-packed version.
- Nut-Free: Use oat or soy milk instead of cashew cream.
- Soy-Free: Replace tofu with jackfruit or mushrooms.
- Extra Protein: Add green peas or cooked lentils for more protein.
- Spicy Version: Increase cayenne or add chopped green chilies.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a saucepan over low heat, adding a splash of water if needed.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
FAQs
What’s the best substitute for tofu?
Chickpeas, cauliflower, or jackfruit all work well as meat substitutes.
Can I make this without coconut milk?
Yes! Use cashew cream, oat milk, or unsweetened almond milk for creaminess.
Is this dish gluten-free?
Yes, as long as you serve it with gluten-free rice or naan.
How do I make the sauce thicker?
Simmer longer or add blended cashews for a richer texture.
Can I bake the tofu instead of pan-frying?
Yes! Bake tofu at 400°F (200°C) for 20 minutes, flipping halfway.
Can I use store-bought butter chicken sauce?
You can, but homemade sauce gives better flavor and avoids additives.
What’s the best way to press tofu?
Wrap it in a towel and place a heavy object on top for 15-20 minutes.
Can I add vegetables?
Yes! Bell peppers, spinach, or peas make great additions.
Is this recipe meal-prep friendly?
Absolutely! It stores well and reheats beautifully.
What can I serve with this?
Serve with rice, naan, or even quinoa for a complete meal.
Conclusion
Vegan butter chicken is a rich, creamy, and flavorful plant-based take on a classic dish. Whether you use tofu, chickpeas, or cauliflower, the deliciously spiced sauce makes this a comforting and satisfying meal. Serve it with rice or naan and enjoy a restaurant-quality dish at home!
Vegan Butter Chicken
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Description
This vegan twist on butter chicken swaps out chicken for tofu or chickpeas and is simmered in a creamy, spiced tomato-based sauce. It’s just as rich and flavorful as the classic, but 100% dairy-free and plant-based. Serve with rice or naan for a delicious meal!
Ingredients
For the “Chicken” Substitute:
- 1 block (14 oz) extra-firm tofu, pressed and cubed (or 1 1/2 cups cooked chickpeas or cauliflower florets)
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
For the Butter Sauce:
- 1 tablespoon vegan butter (or coconut oil)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 teaspoon salt (adjust to taste)
- 1 can (15 oz) tomato purée (or diced tomatoes, blended)
- 1/2 cup coconut milk (or cashew cream)
- 1 teaspoon maple syrup (or sugar, for balance)
- 1/2 teaspoon lemon juice
- 1 tablespoon chopped cilantro (for garnish)
Instructions
Step 1: Prepare the Tofu (or Alternative)
- Preheat oven to 400°F (200°C).
- Toss cubed tofu with olive oil, garam masala, turmeric, paprika, and salt.
- Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and slightly crispy. (Alternatively, air-fry at 375°F for 15 minutes or pan-fry until golden brown.)
Step 2: Make the Butter Sauce
- In a large pan, melt vegan butter over medium heat.
- Add onion and sauté for 3-4 minutes, until soft.
- Stir in garlic and ginger, cooking for 1 more minute until fragrant.
- Add garam masala, cumin, paprika, turmeric, coriander, and salt; cook for 30 seconds to toast the spices.
- Pour in tomato purée and simmer for 10 minutes, stirring occasionally.
- Stir in coconut milk, maple syrup, and lemon juice. Simmer for 5 more minutes.
Step 3: Combine & Serve
- Add the baked tofu (or chickpeas/cauliflower) to the sauce and stir to coat. Simmer for 2-3 minutes.
- Garnish with fresh cilantro and serve over rice or warm naan.
Notes
- Protein Options: Instead of tofu, try chickpeas, tempeh, soy curls, or cauliflower.
- For a richer sauce, use cashew cream instead of coconut milk.
- Make it spicy: Add ½ teaspoon cayenne pepper or sliced green chilies.
- Store & Reheat: Keep in an airtight container for up to 4 days or freeze for up to 2 months.
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