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This Vegan Butter Chicken is a delicious, dairy-free, and meatless twist on the classic Indian dish. Made with tofu or chickpeas in a creamy spiced tomato and coconut milk sauce, it’s a comforting and flavorful plant-based meal perfect for any night of the week. Pair it with basmati rice or naan for a satisfying dinner that everyone will love!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 280 kcal

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.
Enjoy this hearty and flavorful Vegan Butter Chicken, a plant-based dish that’s sure to become a favorite in your home! 🌱🍛
Keyword Dairy-Free Butter Chicken, Tofu Butter Chicken, Vegan Butter Chicken, Vegan Indian Recipes