Vegan Butter Chicken
You will absolutely love this vegan take on your favorite Indian dish. This Vegan Butter Chicken has a buttery tomato sauce that is creamy, silky and full of flavor. It is better than the restaurant version! Combined with the tofu “chicken”, rice, and naan and you have a hearty, comforting weeknight dinner.
What you’ll love about this:
If you’ve never had butter chicken…you’re in for a treat! Of course we are not using real chicken for this vegan version – but tofu creates that hearty, protein-packed texture we want.
Vegan Butter Chicken is similar but different to Tikka Masala. (I have a chickpea tikka masala that is to die for!) It has that tomato base like tikka, but has a slightly creamier texture. It is also less “spice-forward”, so if you prefer a dish on the less spicy side, this one is for you.
FYI– This recipe is not a replica of a traditional authentic butter chicken, but the flavor is nearly spot on. Traditional butter chicken (Murgh Makhani) uses marinated chicken, ghee (clarified butter that is not vegan), heavy cream, pureed fresh tomatoes, cardamom pods, Kasuri methi (dried fenugreek leaves) and Kashmiri red chili powder. To keep things simpler, we are using vegan butter, tomato paste, cardamom powder, and a basic red chili powder for spice.
If you love Indian-inspired recipes, check out these other fabulous recipes!
What You Need
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of vegan butter should I use?
I used Country Crock’s Plant Butter stick but you could also use Earth balance of another stick butter. I don’t recommend a margarine-like butter (like Smart Balance). If you don’t have vegan butter, just use olive oil.
What types of spices do I need for vegan butter chicken?
This recipe uses lots of spices to cream that warm, aromatic sauce. No need for whole spices in this recipe – we will use the powder version to keep it simple. You will need coriander, curry powder, garam masala, cardamom, and chili powder. And don’t forget the salt!
What is garam masala and what if I don’t have it?
Garam masala is a blend of ground spices commonly used in Indian cooking to add warmth, depth, and aroma. It typically includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and black pepper. If you don’t have this spice, I would add in a touch of cumin, coriander, and cinnamon to add more warmth to your recipe.
How to Make Vegan Butter Chicken
Prep your Tofu
Once your tofu is pressed and patted dry, use your fingertips to rip off chunks of various bite-sized pieces. In a large bowl or gallon-size plastic bag, add your tofu chunks with your cornstarch and salt. Gently toss until combined.
Cook Tofu
The next step is to cook your tofu one of three ways.
Air fry (the quickest option- pictured below): Add your tofu to an air fryer basket and cook for 12-15 minutes at 400 F until golden on the outside. Shake halfway.
Bake: Preheat oven to 425 F. Spread tofu on a parchment lined baking sheet. Bake for 20-25 minutes, or until it starts to turn golden on the outside. Toss halfway.
Pan-fry: In a large saucepan over medium heat, add a neutral oil. Once warm, add you tofu. Cook for 10-15 minutes, flipping as needed, until it is golden and slightly crisp on the outside.
Make your Vegan Butter Sauce
While the tofu cooks, prepare the sauce.Heat a large skillet over medium-high heat and add in the vegan butter. Once the butter is melted, add your onion, and saute for 3-4 minutes until it softens. Next, add in the garlic, ginger, and tomato paste and stir until the onion is evenly coated in the tomato paste. Cook for 2-3 minutes, stirring occasionally.
Add spices
Sprinkle in the salt, curry powder, coriander, garam masala, chili powder, and cardamom. Cook the spices for 30-60 seconds until fragrant.
Tip: It is important during this step to stir the spices constantly to prevent burning.
Simmer & Serve
Lastly, add in the coconut milk and water and mix well. Turn your heat down to LOW. Simmer for a few minutes with the lid off, then cover and simmer for another 8 minutes. The sauce should start to thicken up a bit.
Add in your cooked tofu. I recommend simmering for another 5-8 minutes to let the tofu absorb some of the butter sauce flavors.Serve with some rice and naan. Optional: squeeze some fresh lime on top and sprinkle some cilantro for garnish and flavor.
How do I store leftovers?
If you have any leftovers, simply store them in a glass airtight container in the fridge for up to 3-4 days. Reheat in the microwave or stovetop (feel free to add a splash of water or coconut milk if it’s too thick)
What goes well with Vegan Butter Chicken?
I love serving this vegan butter chicken with a side of white basmati rice an naan. You can really use any sort of flatbread or even sourdough bread (which is a personal favorite of mine).
If you want an even healthier meal, add some veggies on the side! I will steam some broccoli quickly in the microwave, or make a side salad if I want some greens.
Vegan Butter Chicken
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Ingredients
- 16 oz extra firm tofu drained and pressed for 20 minutes
- 1 tbsp cornstarch
- 1/4 tsp salt
Butter Chicken Sauce
- 1 tbsp vegan butter
- 1 small yellow or white onion finely diced
- 2 cloves minced garlic
- 2 tsp minced ginger or ginger paste
- 3 tbsp tomato paste
- 1.5 tsp garam masala
- 1 tsp curry powder
- 1 tsp salt
- 1/2 tsp coriander
- 1/4 tsp cardamom optional
- 1/4 tsp chili powder
- 1/2 cup water
- 13.5 oz full-fat coconut milk
To Serve & Optional Toppings
- basmati or brown rice
- naan or flatbread
- fresh lime squeeze
- cilantro
Instructions
- Tofu Prep: Once your tofu is pressed and patted dry, use your fingertips to rip off chunks of various bite-sized pieces. In a large bowl or gallon-size plastic bag, add your tofu chunks with your cornstarch and salt. Gently toss until combined.16 oz extra firm tofu, 1 tbsp cornstarch, 1/4 tsp salt
- Cook Tofu: The next step is to cook your tofu one of three ways.Air fry (the quickest option): Add your tofu to an air fryer basket and cook for 12-15 minutes at 400 F until golden on the outside. Shake halfwayBake: Preheat oven to 425 F. Spread tofu on a parchment lined baking sheet. Bake for 20-25 minutes, or until it starts to turn golden on the outside. Toss halfway.Pan-fry: In a large saucepan over medium heat, add a neutral oil. Once warm, add you tofu. Cook for 10-15 minutes, flipping as needed, until it is golden and slightly crisp on the outside.
- Make your Butter Chicken Sauce: While the tofu cooks, prepare the sauce. Heat a large skillet over medium-high heat and add in the vegan butter. Once the butter is melted, add your onion, and saute for 3-4 minutes until it softens. Next, add in the garlic, ginger, and tomato paste and stir until the onion is evenly coated in the tomato paste. Cook for 2-3 minutes, stirring occasionally.1 tbsp vegan butter, 1 small yellow or white onion, 2 cloves minced garlic, 2 tsp minced ginger, 3 tbsp tomato paste
- Add spices: Sprinkle in the salt, curry powder, coriander, garam masala, chili powder, and cardamom. Cook the spices for 30-60 seconds until fragrant.Tip: It is important during this step to stir the spices constantly to prevent burning.1.5 tsp garam masala, 1 tsp curry powder, 1 tsp salt, 1/2 tsp coriander, 1/4 tsp cardamom, 1/4 tsp chili powder
- Simmer: Lastly, add in the coconut milk and water and mix well. Turn your heat down to LOW. Simmer for a few minutes with the lid off, then cover and simmer for another 8 minutes. The sauce should start to thicken up a bit.1/2 cup water, 13.5 oz full-fat coconut milk
- Add tofu and serve: Add in your cooked tofu. I recommend simmering for another 5-8 minutes to let the tofu absorb some of the butter sauce flavors. Serve with some rice and naan. Optional: squeeze some fresh lime on top and sprinkle some cilantro for garnish and flavor.
