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Vegan Butter Chicken

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  • 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.