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Vegan Butter Chicken Recipe

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4.2 from 78 reviews

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

  1. 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.
  2. Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Indian
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-butter-chicken-recipe/