From Our Kitchen to Yours: Why We Love Vegan Butter Chicken
Ever since we first fell in love with Indian cuisine, Butter Chicken has been one of those iconic dishes we couldn’t get enough of. But as we transitioned to a plant-based diet, we thought we’d have to leave it behind. Spoiler alert: we didn’t! Our Vegan Butter Chicken is a creamy, dreamy, dairy-free, and meatless twist on the classic, and we’re thrilled to share it with you.
The best part? Whether you choose tofu or chickpeas, this dish is packed with flavor, warmth, and a touch of indulgence, just like the original.
🌱 What Makes This Dish So Special?
This vegan version stays true to the bold, spiced flavors of the original while being kinder to the planet and your health.
A Culinary Journey to India
We’ve always been fascinated by Indian culture and cuisine—its rich history, diverse spices, and comforting dishes that feel like a hug in a bowl. Butter Chicken (or Murgh Makhani) originated in Delhi, where chefs would repurpose leftover chicken by simmering it in a tomato-based gravy with butter and cream.
The flavors were designed to be bold and comforting, with a perfect balance of spice and richness. Today, we’re giving it a plant-based glow-up. It’s a tribute to the dish we love, but it’s 100% vegan and oh-so-satisfying.
🧑🍳 Vegan Protein Options: Tofu vs. Chickpeas
Tofu gives you that hearty, meaty texture, while chickpeas add a nutty, tender bite. Either way, you can’t go wrong!
A New Family Favorite
The first time we tested this recipe, it was an instant hit. Imagine us standing around the pot, spoon in hand, taste-testing over and over because we couldn’t stop. Now it’s a go-to for cozy nights or when we’re hosting friends—it’s a dish that makes everyone at the table feel special.
The secret? The sauce. It’s a luscious blend of tomatoes, coconut milk, and warming spices like garam masala, cumin, and turmeric. The smell alone will transport you to a bustling Indian kitchen.
🌶️ Pro Tip for the Perfect Spice Level
Love it mild? Dial back the chili powder. Craving heat? Add a pinch of cayenne or fresh green chilies!
Quick and Easy, Yet Full of Flavor
What we adore about this recipe is how accessible it is. You don’t need to be a master chef or have a pantry full of exotic ingredients. Most of what you need is probably already in your kitchen. And unlike the traditional version, which can be labor-intensive, this one comes together in under an hour.
We’ve streamlined the steps: sauté aromatics, add spices, pour in tomatoes and coconut milk, simmer until rich and velvety, and toss in your chosen protein. Voilà—dinner is served!
🍚 Serving Suggestions: It’s All About the Sides
Serve over basmati rice or with warm naan bread for the ultimate experience. Don’t forget a side of tangy cucumber raita!
Why We Keep Coming Back to This Dish
There’s something magical about Vegan Butter Chicken. It’s comfort food that feels indulgent but is still nourishing. Every bite is a reminder of why we fell in love with cooking plant-based meals in the first place—it’s creative, flavorful, and endlessly rewarding.
We hope this recipe brings the same joy to your kitchen as it does to ours. Let us know if you try it and what twists you add—we love hearing your stories!
Ready to dive into the recipe? Grab your apron, and let’s cook up something amazing. 🌟
Ingredients
For the Marinade (if using tofu):
- 14 oz 400g firm tofu, pressed and cubed
- 1 tbsp olive oil
- 1 tsp turmeric powder
- 1 tsp paprika
- 1/2 tsp salt
For the Sauce:
- 2 tbsp olive oil or vegan butter
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp chili powder optional for heat
- 1 can 14 oz/400g crushed tomatoes
- 1 cup 250 ml coconut milk
- 1/2 cup 120 ml vegetable broth
- 1 can 14 oz/400g chickpeas (if not using tofu)
- Salt and pepper to taste
For Garnish (optional):
- Fresh cilantro chopped
- Lemon wedges
Instructions
- Prepare the Tofu (if using): In a bowl, toss the tofu cubes with olive oil, turmeric, paprika, and salt until evenly coated.
- Heat a non-stick skillet over medium heat and pan-fry the tofu for 5-7 minutes, flipping occasionally, until golden and slightly crisp. Set aside.
- Make the Sauce: Heat the olive oil or vegan butter in a large skillet or pan over medium heat.
- Add the onion and sauté for 4-5 minutes until soft and translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add garam masala, cumin, coriander, and chili powder (if using). Stir for 30 seconds to bloom the spices.
- Simmer the Sauce: Pour in the crushed tomatoes and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
- Add the coconut milk and vegetable broth, stirring to combine.
- Add the Protein: Stir in the chickpeas (or prepared tofu), ensuring they’re evenly coated in the sauce.
- Reduce the heat to low and let the sauce simmer for 10-15 minutes, allowing the flavors to meld.
- Season and Serve: Taste and adjust the seasoning with salt and pepper as needed.
- Garnish with fresh cilantro and a squeeze of lemon juice, if desired.
- Serve hot with basmati rice or naan.
Notes
- For a richer flavor, add a tablespoon of tomato paste when cooking the sauce.
Adjust the spice level to your preference by increasing or decreasing the chili powder. - This dish can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat gently on the stove.
- For a nut-free option, ensure your coconut milk is nut-allergy safe, or substitute with oat cream.
Frequently Asked Questions About Vegan Butter Chicken
🍛 Can I Make This Recipe Without Coconut Milk?
Absolutely! If you’re not a fan of coconut milk, swap it out for cashew cream or almond milk. Both options will give you a creamy sauce without compromising the flavor.
🌶️ How Spicy Is This Dish?
Our version has a medium spice level, but it’s totally adjustable! Add more chili powder or fresh chilies for heat, or reduce them for a milder dish.
🍲 Can I Use Another Protein Instead of Tofu or Chickpeas?
Of course! Jackfruit, seitan, or even cauliflower work beautifully in this dish. Each adds a unique texture and flavor.
🕒 How Long Does It Take to Make Vegan Butter Chicken?
This recipe is quick and easy, taking about 40–50 minutes from start to finish. It’s perfect for a weeknight meal or a leisurely weekend dinner.
🍅 Do I Need Fresh Tomatoes for the Sauce?
Nope! Canned crushed tomatoes work perfectly and are super convenient. If you prefer fresh, use ripe, juicy tomatoes and blend them for a smooth sauce.
🌱 Is This Dish Gluten-Free?
Yes, as long as you use gluten-free accompaniments like rice or gluten-free naan. The sauce itself is naturally gluten-free!
🥄 How Do I Store Leftovers?
Leftovers keep well in the fridge for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of water or plant milk if the sauce thickens too much.
💡 Have More Questions?
We’d love to hear from you! Drop us a comment below or connect with us on social media. Don’t forget to share photos of your vegan creations—we’re always excited to see them! 🌟🍛
This Vegan Butter Chicken is the best plant-based version I’ve tried! The coconut sauce is rich and flavorful, with the perfect mix of spices – thanks for sharing this amazing recipe!