Vegan Butter Chicken

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

Vegan Butter Chicken 10 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!

(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

  1. Prepare the Tofu or Chickpeas: Toss tofu cubes or chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper.
  2. Cook the Tofu/Chickpeas: Heat a pan over medium heat and sauté for 8-10 minutes until golden and crispy. Set aside.
  3. 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.
  4. Add the Spices: Mix in garam masala, cumin, coriander, turmeric, paprika, and cayenne. Stir for 1 minute to toast the spices.
  5. Simmer: Pour in tomato puree and cook for 5 minutes, stirring occasionally.
  6. Make It Creamy: Stir in coconut milk or cashew cream, maple syrup, and lemon juice. Simmer for another 5 minutes until thick and creamy.
  7. Combine: Add the crispy tofu or chickpeas into the sauce and stir to coat. Simmer for another 2-3 minutes.
  8. 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

Vegan Butter Chicken
Vegan Butter Chicken 11 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!

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Butter Chicken

Vegan Butter Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • 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

Scale

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)

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed tofu with olive oil, garam masala, turmeric, paprika, and salt.
  3. 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

  1. In a large pan, melt vegan butter over medium heat.
  2. Add onion and sauté for 3-4 minutes, until soft.
  3. Stir in garlic and ginger, cooking for 1 more minute until fragrant.
  4. Add garam masala, cumin, paprika, turmeric, coriander, and salt; cook for 30 seconds to toast the spices.
  5. Pour in tomato purée and simmer for 10 minutes, stirring occasionally.
  6. Stir in coconut milk, maple syrup, and lemon juice. Simmer for 5 more minutes.

Step 3: Combine & Serve

 

  1. Add the baked tofu (or chickpeas/cauliflower) to the sauce and stir to coat. Simmer for 2-3 minutes.
  2. 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.

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *