If you love the rich, creamy flavors of traditional butter chicken but want a plant-based alternative, this Easy Vegan Butter Chicken recipe is perfect for you! This dish is inspired by the classic Indian favorite but replaces chicken with tofu or chickpeas while keeping the signature buttery, spiced tomato sauce. It’s comforting, satisfying, and incredibly easy to make—all in under 30 minutes! Plus, it’s dairy-free, gluten-free, and packed with protein, making it a great meal for vegans and non-vegans alike. Whether you’re serving it over fluffy basmati rice or scooping it up with warm naan, this dish will quickly become a weeknight favorite.
Easy Vegan Butter Chicken
Enjoy this rich, creamy, and delicious Vegan Butter Chicken, perfect for any night of the week!
Ingredients
- 1 block 14 oz firm tofu, pressed and cubed (or 1 can chickpeas, drained and rinsed)
- 2 tbsp coconut oil or vegan butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional, for heat
- 1 can 14 oz crushed tomatoes
- 1/2 cup full-fat coconut milk or cashew cream
- 1 tbsp tomato paste
- 1 tsp maple syrup or sugar
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro chopped (for garnish)
- Cooked basmati rice or naan for serving
Instructions
- Prepare the tofu: If using tofu, press it for 10-15 minutes to remove excess moisture, then cut into cubes. For extra flavor, you can lightly pan-fry the tofu in a bit of coconut oil until golden brown. If using chickpeas, simply rinse and drain them.
- Sauté the aromatics: In a large pan, heat the coconut oil over medium heat. Add the chopped onion and cook until soft and translucent (about 3-4 minutes). Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the spices: Sprinkle in the cumin, coriander, garam masala, turmeric, paprika, and cayenne pepper. Stir well to coat the onions and toast the spices for about 30 seconds.
- Simmer the sauce: Pour in the crushed tomatoes, tomato paste, maple syrup, salt, and black pepper. Stir everything together and let it simmer for about 5-7 minutes, allowing the flavors to meld.
- Stir in the coconut milk: Reduce the heat to low and add the coconut milk or cashew cream. Stir well and let the sauce thicken for another 3-5 minutes.
- Add the tofu or chickpeas: Gently fold in the cubed tofu or chickpeas, ensuring they’re well coated in the sauce. Let everything simmer for another 5 minutes so the flavors can blend.
- Serve and garnish: Remove from heat and garnish with fresh cilantro. Serve hot with basmati rice or naan for a complete meal.
Notes
- For a deeper flavor, let the sauce simmer longer before adding the tofu or chickpeas.
- You can add a splash of lemon juice for extra brightness.
- If you prefer a smoother sauce, blend the tomato mixture before adding the coconut milk.