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vegan butter chicken on a white plate with rice and a fork

Vegan Butter Chicken

  • Author: Verna
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


A super simple, Vegan Butter Chicken Recipe. Crispy, buttery tofu pieces simmered in an incredible creamy Indian curry sauce. Simple Ingredients. Ready in 30 minutes. Dairy free, Gluten free.



For Tofu:

  • 1 package extra firm tofu, I use water packed
  • 2 tablespoons oil, divided
  • 1/2 teaspoon salt
  • pinch of pepper
  • 1 tablespoon cornstarch

For Butter Sauce:

  • 2 tablespoons vegan butter, I use Earth Balance
  • 1 tablespoon fresh ginger, peeled, grated and finely chopped ( I use a box grater)
  • 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
  • 1/2 cup plain vegan yoghurt, I use Silk Cultured Coconut Plain Unsweetened
  • 1 can coconut milk
  • 2 tablespoons tomato paste
  • 1 cup tomato sauce
  • 1/2 can (2 oz) (63 mls) chopped green chilies


How to Make Vegan Butter Chicken:

  1. First prep all your spices, chop the ginger and garlic and measure out all the wet ingredients.
  2. Puree the tomato sauce and the green chilies in your Nutra bullet or blender and set aside.
  3. Slice the tofu lengthwise into three slabs. wrap in a couple layers of paper towel and gently press with your hands to remove some of the moisture. Slice into strips and then cubes.
  4. Add the tofu to a medium bowl, mix in the oil first and then add in the cornstarch and salt and pepper. Mix thoroughly but gently.
  5. 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 3 minutes without stirring. Give it a a toss and cook for an additional 3-4 minutes. Remove tofu from the pan.
  6. 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
  7. 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.
  8. Serve with basmati rice, little chopped cilantro andVegan Naan Bread.  Raita Sauce and Mango chutney are also great additions.
  9. Enjoy!


  • you can easily sub chickpeas for tofu!?

How long will Vegan Butter Chicken Keep?

  • It will Keep covered in the fridge for 3-4 days

Can I freeze Vegan Butter Chicken?

Absolutely, freeze in a ziplock freezer bag or a plastic Tupperware container. It will keep in the freezer for 1-2 months. I like to freeze mine flat in a freezer bag for easy stacking.
To reheat from frozen: defrost in the fridge overnight and reheat on stove or in microwave.

  • Category: Mains, Gluten free,
  • Method: Stovetop
  • Cuisine: Indian

Keywords: vegan butter chicken, butter chicken, easy vegan butter chicken, creamy, indian, curry, curry sauce, tofu, without chicken,