If you’re craving a comforting, creamy, and deeply flavorful dish that’s completely plant-based, this Vegan Butter Chicken Recipe is going to become your new favorite. It’s inspired by the classic Indian comfort food but uses tofu in a way that gives you that satisfying, “chicken-like” texture and mouthfeel without any animal products. The sauce is rich, buttery, and spiced to perfection, making every bite a celebration of vibrant flavors. Whether you’re vegan, vegetarian, or simply curious about plant-based eating, this dish is a total winner that’s surprisingly easy to make and perfect for sharing at your next dinner.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Vegan Butter Chicken Recipe lies in its simple but essential ingredients. Each component plays an important role — from creating the perfect tofu texture to building the complex, aromatic sauce that wraps everything in warmth and richness.
- Extra-firm tofu (2 blocks, 16 oz each): The star ingredient, providing the meaty texture that mimics chicken wonderfully when properly pressed and baked.
- Olive oil (2 tablespoons): Adds moisture and helps crisp the tofu edges when coated with cornstarch.
- Cornstarch (2 tablespoons): Essential for creating a crispy coating on the tofu after baking, giving it a delightful bite.
- Salt (1/2 teaspoon + 1 teaspoon): Enhances all flavors, used both in the tofu seasoning and the sauce for balance.
- Vegan butter (2 tablespoons): Delivers that classic buttery richness in the sauce but keeps it plant-based.
- Large onion, diced: Builds a sweet and savory base for the sauce, melting down into creamy goodness.
- Fresh ginger (1 tablespoon grated): Adds a zesty, aromatic kick that brightens the dish.
- Garlic cloves (2, minced): Gives savory depth and warmth to the sauce.
- Garam masala (1 tablespoon): A fragrant spice blend critical for that authentic Indian flavor profile.
- Curry powder (1 teaspoon): Adds earthiness and warmth to the sauce.
- Ground coriander (1 teaspoon): Brings a slightly citrusy and nutty note that rounds out the spices.
- Cayenne pepper (1/4 teaspoon): Adds a gentle heat to awaken the palate without overwhelming.
- Tomato paste (3 ounces): Concentrates tomato flavor and lends the sauce its vibrant red hue and body.
- Full-fat coconut milk (1 can, 13.5 oz): Creates creamy texture and richness while keeping the dish dairy-free.
- Cooked white or brown rice (4 cups): The perfect, fluffy base to soak up every bit of the fabulous sauce.
- Chopped cilantro: Adds a fresh, herbal brightness as a finishing touch.
- Easy Vegan Naan: Ideal for scooping and adds an authentic feel to the meal.
How to Make Vegan Butter Chicken Recipe
Step 1: Press and Prepare the Tofu
Start by wrapping your extra-firm tofu blocks in paper towels, then placing a weighted object like a plate with heavy books on top to press out excess moisture for about 20 minutes. This step is crucial because it helps the tofu absorb flavors and crisps up the outside when baked. If you have super firm tofu, you can skip pressing, but generally, this makes a big difference.
Step 2: Bake the Tofu to Crispy Perfection
Once the tofu is pressed, slice each block into about 6 thick slabs and either rip or cut those slices into medium-large chunks. Toss the tofu pieces in a ziplock bag with olive oil, cornstarch, and salt until fully coated. Spread them evenly on a parchment-lined baking sheet and bake at 400 degrees Fahrenheit for 25 to 30 minutes. This baking method gives the tofu an irresistibly golden, crispy exterior that will soak up the butter masala sauce perfectly.
Step 3: Create the Flavorful Sauce
While the tofu is crisping in the oven, melt vegan butter in a large pan over medium-high heat. Add diced onions and cook for 3 to 4 minutes until translucent and sweet. Toss in grated ginger and minced garlic, cooking for another minute to release their incredible aroma. Next, add the garam masala, curry powder, ground coriander, cayenne pepper, and salt, stirring well to toast the spices gently. Blend in the tomato paste and full-fat coconut milk, whisking until smooth and creamy. Lower the heat and let the sauce simmer for 5 to 10 minutes to allow all those flavors to harmonize beautifully.
Step 4: Combine Tofu and Sauce
Once the tofu comes out of the oven, fold it gently into the bubbling sauce so each piece is fully coated with the rich, spiced mixture. This step is where the magic happens, transforming simple tofu into a luscious vegan “butter chicken” experience. Let it cook together for just a couple more minutes to meld all the flavors.
How to Serve Vegan Butter Chicken Recipe
Garnishes
To elevate your Vegan Butter Chicken Recipe, sprinkle freshly chopped cilantro over the top right before serving. The bright, citrusy notes of cilantro add a lovely freshness that cuts through the richness of the sauce beautifully. For an extra touch, a squeeze of fresh lime juice or a scattering of thinly sliced green chili can add brightness and a subtle kick.
Side Dishes
This dish pairs wonderfully with fluffy cooked white or brown rice, which balances the intense flavors and soaks up every spoonful of sauce. For a more indulgent meal, add some Easy Vegan Naan on the side—it’s perfect for scooping and sopping. You might also consider a simple cucumber raita made with vegan yogurt or a crisp green salad to bring some texture contrast.
Creative Ways to Present
For dinner parties or when you want to impress, serve the Vegan Butter Chicken Recipe in small, rustic bowls garnished with a few whole toasted cashews or slivered almonds for crunch. Presenting it alongside colorful vegetable sides, like roasted cauliflower or sautéed spinach, adds visual appeal and boosts nutrition. Layering the dish over a bed of fragrant basmati rice with a sprinkle of fresh herbs will turn this comforting meal into a showstopper.
Make Ahead and Storage
Storing Leftovers
You can easily store leftovers of this Vegan Butter Chicken Recipe in an airtight container in the refrigerator for up to 3 days. Because the tofu absorbs the sauce really well, the flavors actually deepen overnight, making your next meal just as delicious, if not better!
Freezing
This dish freezes beautifully. Place cooled portions into freezer-safe containers or bags, removing as much air as possible, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally to keep the tofu from drying out. Add a splash of water or coconut milk if needed to loosen the sauce. Avoid microwaving at high heat as it can make the tofu rubbery; slow and steady is the way to go to preserve texture and flavor.
FAQs
Can I use something other than tofu in this Vegan Butter Chicken Recipe?
Absolutely! While tofu is fantastic due to its texture and ability to soak up flavors, you can also try tempeh, seitan, or even hearty vegetables like cauliflower or mushrooms as alternatives. Just keep in mind that cooking times and textures will vary.
Is it necessary to press the tofu?
Pressing tofu removes excess moisture, which is essential to achieve that crispy, satisfying texture after baking. If you use super firm or extra firm tofu and want the best results, pressing is highly recommended but not mandatory.
Can I make the sauce without coconut milk?
Coconut milk adds creaminess and a subtle sweetness, which is key for the authentic butter chicken feel. You can substitute with cashew cream or another plant-based cream, but coconut milk gives the best flavor and texture balance.
How spicy is this Vegan Butter Chicken Recipe?
It has a mild warmth with just a touch of heat from cayenne pepper, so it’s generally approachable for most palates. You can easily adjust the spice level up or down by adding more or less cayenne or including fresh chili peppers to suit your taste.
Can I prepare this dish ahead of time for guests?
Definitely! You can prepare the tofu and sauce separately a few hours or even a day before serving. Reheat the sauce gently and add the tofu before serving for a quick, impressive meal that tastes like it took hours to make.
Final Thoughts
There is something truly special about this Vegan Butter Chicken Recipe — it’s a comforting hug in a bowl that tastes indulgent yet feels good to eat. Whether you’re introducing vegan meals to your family, entertaining friends, or just treating yourself to a delicious homemade dish, this recipe hits all the right notes of flavor, texture, and simplicity. So grab your tofu, turn on the oven, and get ready for a dinner that will delight every sense!
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Vegan Butter Chicken Recipe
This Vegan Butter Chicken features tofu prepared to mimic the texture and flavor of chicken, simmered in a rich, creamy, and aromatic tomato-based curry sauce made with coconut milk and traditional Indian spices. Perfectly paired with rice and vegan naan, it’s a comforting and hearty plant-based take on a classic Indian favorite.
- Total Time: 1 hour
- Yield: 6 servings
Ingredients
For the tofu:
- 2 (16 oz) blocks extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
For the sauce:
- 2 tablespoons vegan butter (or olive oil)
- 1 large onion, diced small
- 1 tablespoon grated fresh ginger (or 1 teaspoon dried ginger)
- 2 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 ounces tomato paste
- 1 (13.5 oz) can full-fat coconut milk
For serving:
- 4 cups cooked white or brown rice
- Chopped cilantro
- Easy Vegan Naan
Instructions
- Press the tofu: Wrap each block of tofu in paper towels. Place a plate or pan on top and add a couple of heavy books or weights. Let the tofu press for 20 minutes to remove excess moisture for better texture. Skip if using super firm tofu.
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare tofu pieces: Slice each block of pressed tofu into about 6 slices. Tear each slice into medium-large pieces to create a texture that resembles shredded chicken. Alternatively, cut into cubes if preferred.
- Coat tofu: Place the tofu pieces in a large ziplock bag with olive oil, cornstarch, and salt. Seal the bag and shake gently until tofu is evenly coated with the mixture.
- Bake tofu: Arrange the coated tofu pieces evenly on the prepared baking sheet. Bake in the oven for 25-30 minutes, turning once halfway through, until the tofu is golden and crispy.
- Prepare the sauce: While tofu bakes, melt vegan butter in a large pan over medium-high heat. Sauté the diced onion for 3-4 minutes until softened. Add grated ginger and minced garlic, cooking for an additional minute until fragrant.
- Add spices and liquids: Stir in garam masala, curry powder, ground coriander, cayenne pepper, salt, and tomato paste. Mix well, then pour in the coconut milk. Stir the sauce until smooth and combined.
- Simmer sauce: Reduce heat to medium-low and simmer the sauce for 5-10 minutes, stirring frequently to allow flavors to meld and the sauce to thicken slightly.
- Combine tofu and sauce: Once tofu is baked and crispy, add it directly into the pan with the sauce. Stir gently to coat all tofu pieces evenly with the rich curry sauce.
- Serve: Serve the vegan butter chicken hot over cooked white or brown rice. Garnish with chopped cilantro and accompany with Easy Vegan Naan for a complete, comforting meal.
Notes
- Pressing the tofu is essential for removing excess water and achieving a better texture that can absorb flavors well.
- If you prefer a spicier dish, increase the cayenne pepper slightly or add chili powder according to taste.
- For gluten-free options, ensure the naan is gluten-free or omit it entirely.
- This recipe can be made oil-free by using water or vegetable broth instead of oil and vegan butter substitutes.
- Leftover vegan butter chicken keeps well in the refrigerator for up to 4 days and can be reheated gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
- Diet: Vegan
