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vegan butter chicken on a plate with rice and naan

Vegan Butter Chicken

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5 from 19 reviews

  • Author: Verna
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


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!



For Tofu:

  • 1 package extra firm tofu*
  • 2 tablespoons oil, divided
  • 1/2 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
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon granulated onion (powder)
  • 1/8 teaspoon cardamon powder
  • 1/4 teaspoon chili powder or 1/8 cayenne pepper
  • 1/2 cup plain vegan yogurt, I use Silk Cultured Coconut yogurt 
  • 1 can coconut milk
  • 2 tablespoons tomato paste
  • 1 cup tomato sauce
  • 1/2 can (2 oz) chopped green chilies


  1. 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.
  2. 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.
  3. 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.
  4. Add in the tofu , simmer for an additional minute. Remove from heat. Season with a little salt and pepper if necessary.
  5. 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.


  • 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