This Vegan Butter Chicken recipe dresses crispy fried tofu in a silky Indian spiced butter sauce. It’s a delightfully creamy and gluten free meal with BIG flavor!
Can you believe this Vegan Butter Chicken recipe isn’t made with any butter or cream? This simplified and veganized version of the popular Indian recipe is deliciously creamy and silky smooth. Made with crispy fried tofu instead of chicken, you won’t be able to stop after one bowl!
This easy vegan butter chicken recipe is:
- Made with crispy and tender tofu instead of chicken
- Easy to make in one pan
- Naturally gluten free
- Savory and delectable
If you love Vegan Tofu Tikka Masala, then you’re sure to be a fan of tofu butter chicken as well. Both dishes feature tofu dressed in a creamy sauce and are best served over basmati rice with vegan naan bread on the side. However, if you’re a fan of rich flavors and silky smooth sauces, butter chicken is the dish for you.
Jump to:
What is butter chicken?
Butter chicken (Murgh Makhani) is a popular recipe from northern India. It’s traditionally made with chicken covered in a creamy butter, cream, and tomato-based sauce. The spice levels are very mild and the flavors are well-rounded, making it a popular family-friendly dinner.
What is vegan butter chicken made of?
- Tofu - Extra firm tofu acts as the “chicken” in this vegan butter chicken recipe. It’s cut into small pieces and pan-fried to get it nice and crispy, but you can easily air fry or bake the tofu instead.
- Cornstarch - The cornstarch surrounds the tofu pieces to help them crisp up as they fry.
- Vegan butter sauce - This creamy sauce is made with a base of vegan butter, vegan yogurt, coconut milk, tomato sauce, green chilies, and a variety of Indian spices and aromatics.
- Indian spices - A variety of Indian spices is the secret to a truly flavorful Indian butter sauce! If you can, use all of the spices listed in the ingredients, especially garam masala. This spice blend is traditional to India and will help the butter chicken recipe taste warm and comforting.
How to make vegan butter chicken
Make sure to press the block of tofu before you begin. The more moisture that’s removed from the tofu, the crispier it will become. Once that’s done, you can put the rest of the dish together:
- Prepare the tofu: Chop the tofu into small cubes and place them in a bowl. Toss them in oil, cornstarch, salt, and pepper.
- Pan fry the tofu: Heat some oil in a skillet over medium heat and add the tofu. Fry until the cubes are golden and crispy, then transfer to a plate. Want to save time? Air fry the tofu instead!
- Start making the butter sauce: Melt the vegan butter in the same pan and cook the garlic and ginger. Afterward, stir in the spices.
- Finish the butter sauce: Stir the rest of the ingredients (except the tofu) into the pan. Bring the sauce up to a simmer and cook for a few minutes.
- Bring everything together and serve: Add the tofu into the sauce. Season with salt and pepper, then serve over cooked rice with vegan naan bread on the side. Enjoy! For full ingredients and instructions see printable recipe card below.
Frequently asked questions
The difference between the two comes down to the flavor profile. Butter chicken is very creamy and buttery, whereas tikka masala is tomato-based and not as creamy. The flavors are more intense, too!
The tofu “chicken” can easily be replaced with chickpeas, roasted cauliflower, soy curls, homemade seitan chicken, or store-bought vegan chicken.
The leftover vegan butter chicken will last for 3 to 4 days when kept in an airtight container in the fridge.
Yes! To freeze vegan butter chicken, transfer the cooled leftovers to a sealed container and freeze for up to 2 months. Let them defrost overnight and reheat on the stove or in the microwave.
More vegan Indian-inspired recipes
- Vegetable Chickpea Indian Curry
- Indian Mulligatawny Soup
- Curried Quinoa Salad
- Vegan Raita (Indian Cucumber Yogurt Sauce)
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Vegan Butter Chicken
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
This Vegan Butter Chicken recipe dresses crispy fried tofu in a silky Indian spiced butter sauce. It’s a delightfully creamy and gluten free meal with BIG flavor!
Ingredients
For Tofu:
- 1 package extra firm tofu*
- 2 tablespoons oil, divided
- ½ teaspoon salt
- pinch of pepper
- 1 tablespoon cornstarch
For Butter Sauce:
- 2 tablespoons vegan butter
- 1 tablespoon fresh ginger, peeled, grated and finely chopped
- 2 cloves garlic, finely chopped
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon curry powder
- ½ teaspoon granulated onion (powder)
- ⅛ teaspoon cardamon powder
- ¼ teaspoon chili powder or ⅛ cayenne pepper
- ½ cup plain vegan yogurt, I use Silk Cultured Coconut yogurt
- 1 can coconut milk
- 2 tablespoons tomato paste
- 1 cup tomato sauce
- ½ can (2 oz) chopped green chilies
Instructions
- Press the block of tofu. Prep all your spices, chop the ginger and garlic and measure out all the wet ingredients. Puree the tomato sauce and the green chilies in your Nutribullet or blender and set aside.
- Cook Tofu: Cube the tofu. Add to a medium bowl, mix in the oil first and then add in the cornstarch and salt and pepper. Mix thoroughly but gently. Preheat a large non stick skillet to medium heat. When hot add the other tablespoon of oil and the tofu. Spread evenly in the pan. Cook for a couple minutes on each side until crispy. Remove tofu to a plate.
- Make the sauce: In the same pan add the vegan butter, ginger and garlic, cook for a minute while stirring then add in the spices. Stir for 30 seconds or so until fragrant. Add in the rest of the ingredients (minus the tofu) and stir until everything is combined. Bring to a simmer on medium heat and cook for 3-4 minutes, stirring occasionally.
- Add in the tofu , simmer for an additional minute. Remove from heat. Season with a little salt and pepper if necessary.
- Serve and Enjoy: Serve with basmati rice, little chopped cilantro and Naan. Raita Sauce and Mango chutney are also great additions. Enjoy! For photos, FAQ, suggestions and more see above post.
Notes
- Tofu: feel free to cook more tofu if needed as this recipe makes a lot of sauce!
- To store: keeps covered in the fridge for up to 3 to 4 days. Freeze for up to 2 months
This post was originally posted July 2019 and has been updated. The recipe itself is unchanged
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Mains, Gluten free,
- Method: Stovetop
- Cuisine: Indian
May
The butter 'chicken' sauce is down right addictive. I've made this many times now and my latest version included soy curls, which I think is my favorite. Our family loves this recipe thank you 😊
Verna
So glad you all enjoyed it. Love the feedback thank you! 🙂
Joan
Hi Verna would you consider this vegan butter chicken to be healthy?
Verna
Absolutley with with 279 calories and 20 grams of protein per serving this vegan butter chicken is far better for you than its counterpart made with chicken, real dairy cream and butter!! Enjoy 🙂
Christine T.
Ermygawd, this recipe knocked it out of the park. What a perfect way to wrap up Veganuary. This was so fast and easy to make and the flavours were complex and rich without feeling heavy. This is going into regular rotation.
Sue
This is a phenomenol recipe. I used the Better than Boullion no chicken base to hydrate soy curls. I will be making this over and over again. Thank you so much for this amazing recipe 👍❤️
Verna
Thank you so much Sue! Your feedback is super helpful I'm thrilled you enjoyed the vegan butter chicken recipe using soy curls 🙂
Sue
Hi Verna, I made this with Soy Curls and it was wonderful. I'll definitely make it again. I made it for a couple of non vegans and they loved it. Thank you!
Verna
So glad you all enjoyed it. Thank you so much for the wonderful feedback Sue 🙂