Vegan Butter Chicken Recipe: A Plant-Based Twist on a Classic Favorite

Butter Chicken, known for its rich, creamy gravy and tender chicken pieces, is one of India’s most loved dishes. But what if you could enjoy all the indulgent flavors without the meat? Enter Vegan Butter Chicken, a plant-based version that’s just as rich, creamy, and satisfying as the original. Whether you’re vegan, vegetarian, or simply looking to try something new, this recipe is a game-changer.

Let’s get cooking!

Ingredients:

For the “Chicken” (Vegan Substitute):

1 block of firm tofu or 2 cups of soy protein chunks (alternatively, you can use jackfruit for a more shredded, chicken-like texture)
2 tbsp olive oil (for sautéing)
For the Marinade:

1/2 cup plain vegan yogurt (cashew or coconut yogurt works best)
1 tbsp lemon juice
1 tsp turmeric powder
1 tsp paprika or Kashmiri red chili powder (for color and mild heat)
1 tsp ground cumin
1 tsp garam masala
Salt to taste
For the Gravy:

2 tbsp vegan butter (or olive oil)
1 large onion, finely chopped
4-5 garlic cloves, minced
1-inch piece ginger, grated
1 green chili, chopped (optional for extra spice)
2 medium tomatoes, pureed (or 1 cup canned tomato puree)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric powder
1/2 cup coconut milk (or cashew cream for a thicker gravy)
1/4 cup water (adjust as needed)
Salt to taste
Fresh cilantro (coriander) leaves, chopped (for garnish)
A dash of kasuri methi (dried fenugreek leaves) for flavor (optional)

Step-by-Step Instructions:

1. Prepare the Vegan Chicken:
Start by pressing the tofu to remove excess water if using tofu. Cut it into bite-sized cubes or slices. If you’re using soy protein, soak it in warm water as per package instructions and drain well.

Cook the Vegan “Chicken”: Heat olive oil in a pan over medium heat. Add the tofu (or soy protein) pieces and sauté until golden and slightly crispy on all sides. Set aside.

2. Marinate the Vegan Chicken:

In a large mixing bowl, combine the vegan yogurt, lemon juice, turmeric, paprika, cumin, garam masala, and salt. Add your cooked tofu (or soy protein) pieces and toss them well in the marinade. Let this sit for at least 20 minutes (or longer if you have time) for the flavors to meld.

3. Prepare the Gravy:

Sauté the Aromatics: In the same pan you used for cooking the tofu, melt the vegan butter over medium heat. Add chopped onions and cook until they soften and turn golden brown (about 5-7 minutes).
Add minced garlic, ginger, and chopped green chili (if using). Sauté for another minute until fragrant.

Add pureed tomatoes, cumin, coriander, garam masala, turmeric powder, and salt. Cook this mixture on medium-low heat for 10-15 minutes, stirring occasionally. The tomato gravy will thicken and the oil will begin to separate from the sauce.

4. Simmer and Finish the Gravy:

Once the tomato and spice mixture is well-cooked, add coconut milk (or cashew cream) and water. Stir to combine, and bring the sauce to a gentle simmer. Let it cook for another 5-7 minutes until it’s smooth and creamy.

If the gravy is too thick, feel free to add more water to reach your desired consistency.

5.Combine the Tofu (or Soy Protein) with the Gravy:

Add the marinated tofu (or soy protein) pieces into the gravy. Stir gently to coat them with the creamy sauce. Let this simmer for an additional 10 minutes to allow the tofu to absorb the flavors.
6. Add the Final Touches:

For an extra burst of flavor, add a pinch of kasuri methi (dried fenugreek leaves) by crushing it between your palms and sprinkling it into the gravy.
Garnish with fresh cilantro (coriander) leaves.
7. Serve:

Your Vegan Butter Chicken is ready! Serve it hot with steamed basmati rice, naan, or roti. The creamy, flavorful gravy will have you coming back for more!

Pro Tips for the Perfect Vegan Butter Chicken:

For Extra Creaminess: If you prefer a richer sauce, you can blend a handful of cashews with a bit of water to make cashew cream and add it to the gravy.

Spice Level: Adjust the amount of chili and spices according to your preference. If you like it milder, skip the green chili or use fewer spices.

Make it ahead: This dish can be made ahead and stored in the refrigerator for up to 2-3 days. The flavors will only improve as they marinate.
Why You’ll Love This Vegan Butter Chicken:
This dish perfectly balances creamy, spicy, and savory flavors without the use of dairy or meat. It’s rich and indulgent, yet made with wholesome, plant-based ingredients. Whether you’re vegan or not, you’ll be amazed at how close this version comes to the original, both in taste and texture. Plus, it’s easy to make, customizable, and perfect for family dinners or special occasions.

Vegan Butter Chicken is the perfect comfort food that’s just as satisfying and delicious as the traditional version. By using plant-based ingredients like tofu or soy protein, you can enjoy all the indulgent flavors of butter chicken while staying true to your dietary choices. Give this recipe a try and discover how versatile vegan cooking can be!