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Vegan Butter Chicken

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This vegan butter chicken is a plant-based spin on the classic Indian dish, delivering all the rich, bold flavors you love. Tender tofu and a creamy tomato-coconut sauce are just as comforting and satisfying as the original.

When I first decided to make a plant-based version of butter chicken, I wasn’t sure how it would go over with my husband, who’s a die-hard fan of the traditional dish. But after just one bite, he was hooked! 

The creamy tomato-coconut sauce, the tender tofu, and those bold Indian spices won him over completely. It’s become a regular in our dinner rotation, and he doesn’t even miss the chicken. 

It’s funny how a simple switch to plant-based ingredients turned into something we both love and look forward to.

Why You’ll Love This Recipe

  • Vegan, vegetarian, dairy-free, and gluten-free
  • A cozy one pot meal for fall and winter nights
  • A high protein plant-based meal
  • Non-vegan approved // a meatless dinner idea for families
  • Best served with white rice or brown rice
  • Truly better and healthier than takeout!

Ingredients 

For the Tofu:

  • Extra-firm tofu
  • Cornstarch: For a light coating over the tofu.
  • Spices: Chili powder, ground pepper.

Ingredients for the Vegan Butter Chicken Sauce:

  • Olive oil
  • Onion, ginger, and garlic: Traditional Indian curry ingredients to season the sauce.
  • Spices: Garam masala, chili powder, black pepper, curry powder, turmeric, coriander, cumin.
  • Salt
  • Coconut milk (full fat): Adds creaminess.
  • Crushed tomatoes or tomato puree: Forms the base of the vegan butter chicken.

How To Make Vegan Butter Chicken 

  • Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Marinate with the spices and let it sit for at least 15 minutes.
  • Cook the Tofu: Heat a little oil in a pan over medium heat. Add the marinated tofu and cook until it’s golden and slightly crispy on all sides. Remove from the pan and set aside.
  • Make the Sauce: In the same pan, add a bit more oil if needed. Sauté chopped onions, garlic, and ginger until fragrant and soft. Stir in additional spices—cumin, paprika, garam masala, and a pinch of chili powder if you like heat.
  • Add the Tomato Base: Pour in the tomato sauce (or fresh tomato puree) and cook until it reduces and thickens slightly. Then, pour in the coconut milk and let the sauce simmer for about 10 minutes, allowing the flavors to meld.
  • Combine and Simmer: Add the cooked tofu to the sauce. Simmer for another 5 minutes, letting the tofu absorb the flavors.
  • Finish and Serve: Garnish with fresh cilantro if desired. Serve with rice, naan, or your favorite side.
    Enjoy your Vegan Butter Chicken!

Storage And Reheating

Refrigerator: Store leftover curry in an airtight container in the fridge for up to 3-4 days.

Freezer: You can freeze it for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Thaw it overnight in the fridge then reheat. 

Reheating: Reheat on the stove over medium-low heat until warmed through. Or you can just microwave it, stirring in between until hot.

What to Serve with Vegan Butter Chicken

This vegan butter chicken is perfect for a relaxed family meal. Just serve it up with some fluffy basmati rice or cumin rice (Indian jeera rice) to soak up that creamy sauce. Basmati rice and Indian curries are a classic combo. Top it off with a bit of dairy-free yogurt and some chopped cilantro for extra flavor.

If you’re feeding a crowd, why not add a couple more veggie dishes to the table? Consider a creamy red lentil curry, a chickpea and cauliflower curry, or even a creamy coconut chickpea curry!

More Indian Curry Recipes

Vegan Butter Chicken

Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For Tofu 

  • 1 (16 oz) blocks extra-firm tofu
  • 1 tablespoon cornstarch
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground pepper
  • ½ salt

Vegan Butter Chicken Sauce

  • 2 tablespoons olive oil or vegan butter
  • 1 small onion, diced (or half a red onion)
  • 3 tablespoons ginger (chopped)
  • 6 cloves garlic (minced)
  • 1 tablespoon garam masala
  • 1 teaspoon chilli powder
  • ¼  teaspoon ground black pepper
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt (or to taste)
  • 14 oz coconut milk, full fat from the can
  • 1 can, 28 ounces of crushed tomato

Instructions

  • Marinate the Tofu: In a bowl, mix cornstarch, chili powder, salt, and ground pepper. Toss the tofu cubes in this mixture and let them sit for at least 15 to 30 minutes.
  • Cook the Tofu: Heat oil in a large skillet over medium heat. Once it’s hot, add the marinated tofu cubes. Cook them, turning occasionally, until they’re golden brown and crispy on the edges. Then, set them aside.
  • Make the Sauce: In the same skillet, add a bit more oil if needed. Cook the chopped onions until they’re soft and translucent. Add the minced garlic and ginger, and cook for another 2 minutes until fragrant. Add the crushed tomatoes or tomato puree and cook for another 5 to 10 minutes, letting them break down and allowing the water to evaporate. Stir in the garam masala, chili powder, ground black pepper, curry powder, ground turmeric, ground coriander, and ground cumin. Cook for an additional 5 minutes.
  • Simmer the Sauce: Pour in the coconut milk and cook for about 5 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
  • Add Tofu to Sauce: Add the cooked tofu cubes to the sauce and stir well to coat them evenly. Let it simmer for another 5 minutes to allow the tofu to absorb the flavors.
  • Serve and Garnish: Taste and adjust the seasoning if needed. Serve your vegan butter chicken over fluffy basmati rice, and enjoy!
Did You Make This Recipe?
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