Vegan Butter Chicken

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This vegan butter chicken is rich, creamy, and comforting! It showcases aromatic spices like cinnamon, cardamom, ginger, and garlic, all blended into a rich tomato gravy with seasoned tofu chunks. Serve it with steamed rice or homemade vegan naan for a restaurant-worthy dish in the comfort of your kitchen!

🧡 Why you’ll love this recipe

• Rich in protein: Instead of chicken, we use pressed and ripped tofu. It soaks up all the spices like a sponge, providing a protein-packed and delicious alternative.
• Perfect for any occasion: Whether you’re hosting a dinner party or just craving takeout, this vegan butter chicken recipe is sure to impress!
• Creamy & luscious: The gravy is made with cashews and coconut yogurt, resulting in an incredibly rich, creamy consistency without the need for dairy.
• Gourmet at home: With a mix of aromatic spices and homemade gravy, you can enjoy a restaurant-quality Indian dish right at your dining table.

If you love flavor-packed tofu dishes, don’t miss out on our other favorites like chana masala, red lentil dahl, and baingan bharta.

🥘 What is vegan butter chicken?

Taking inspiration from the iconic butter chicken, this vegan butter chicken recipe showcases the incredible versatility of tofu! Traditionally, butter chicken comes from Dehli and is known as murgh makhani.

This curry is often served on the milder side, which is likely why it’s gained so much popularity in the West. It’s drenched in a lush tomato-based gravy, bursting with warm, colorful, and aromatic spices.

Every ingredient plays a pivotal role in curating the perfect balance of tastes. And the result? It’s a marriage of silky-smooth textures and bold flavors that keeps you coming back for more!

You can serve this butter tofu on its own, but we love to pair ours with fresh basmati rice, homemade vegan naan, roti, or paratha for an ultra-comforting and satisfying meal.

🌱 Butter chicken without butter?

Contrary to popular belief, it is possible to make vegan butter chicken while keeping the flavors as close to the real deal as possible. While traditional butter chicken uses poultry and dairy, we’ve adapted our recipe to make it 100% plant-based. Here’s what we did:

• Dairy: Instead of dairy-based yogurt and butter, we use coconut yogurt, cashews, and vegan butter to give the gravy its characteristic creamy texture.
• Chicken: After pressing and ripping it, tofu acts as a perfect chicken replacement. It’s chewy and soaks up the flavors of the marinade and gravy unbelievably well.

Despite being vegan, the dish is just as rich and aromatic! It’s a great option to make for Meatless Monday meals or if you have vegetarian and vegan friends and family.

🛒 Ingredients & substitutions

• Tofu: We’ve tried this recipe with extra-firm and medium tofu, and firm tofu is the clear winner. It has the closest texture to chicken, especially when pressed.
• Vegan butter: Used for sautéing the veggies and releasing the flavors of the spices. If you don’t have vegan butter, you can use an equivalent amount of avocado or olive oil, but the results won’t be quite as rich and creamy.
• Ginger & garlic: A classic combo that provides a sweet, spicy, and savory undertone. Make sure they’re fresh! The powdered forms just won’t work the same.
• Ground spices: We use a blend of paprika, cayenne, turmeric, and garam masala to add warmth, color, and subtle spiciness to the dish. If you can source some, you can replace paprika with Kashmiri chili powder for a more vibrant red color.
• Whole spices: Bay leaves, cinnamon, cardamom pods, and cloves provide depth and layers of complexity. If you don’t have whole spices, you can use about a quarter of the amount of powdered spices instead.
• Onion: Adds a zesty, savory, slightly sweet flavor. You can use white or yellow onion interchangeably in this vegan butter chicken recipe.
• Roma tomatoes: We use fresh Roma tomatoes, but you can also use canned tomatoes if that’s all you have on hand.
• Green chiles: Give this dish a slightly spicy flavor. If you are sensitive to heat, reduce or omit the chiles.
• Raw cashews: Enrich the gravy, creating a creamy and smooth texture. You can also replace the cashews with more coconut yogurt.
• Non-dairy yogurt: We prefer coconut yogurt for a tangy, creamy note. You can also use soy or nut-based yogurt or more cashews if you prefer.
• Lemon juice: Brings a touch of acidity to brighten the richness of the sauce. If you don’t have fresh lemons on hand, try fresh limes instead.
• Coconut sugar: To balance the other flavors of the gravy and add a rich, complex flavor profile. Vegan-friendly brown sugar or jaggery also works.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make butter tofu

Step 1: Prep the tofu

Break the tofu into ½ or 1-inch chunks and add them to a mixing bowl. We prefer ripping as opposed to slicing to emulate chopped chicken, but you can also cube the tofu. Marinate the pieces in a mixture of ginger, garlic, paprika, cayenne, and salt.

Step 2: Cook the tofu

Once the tofu has marinated for at least 30 minutes or even overnight, preheat an air fryer to 380F or the oven to 400F and line a baking pan with parchment paper.

Cook the tofu chunks for about 10-15 minutes, or until the edges are turning golden brown and the tofu is firm. This will give it a much better texture once it’s mixed in with the gravy!

Step 3: Toast the spices

Heat some vegan butter or olive oil in a large skillet over medium. Add in the bay leaves, cinnamon, cardamom pods, and cloves, toasting until the spices are fragrant and golden. Be careful not to step too far away from the pan to prevent burning the spices.

Step 4: Build the gravy

Add the diced onion, ginger, garlic, and chiles and continue cooking until the onions are tender. Add your paprika, turmeric, tomatoes, cashews, non-dairy yogurt, lemon juice, and some water. Cover and simmer the mixture until the tomatoes are tender and the color has deepened.

Step 5: Blend & strain

Transfer the veggie and spice mixture to a blender and combine everything on high until it’s smooth. Strain the mixture through a fine-mesh sieve back into the pan with a little more water.

Step 6: Final touches

Simmer your vegan butter chicken for a few more minutes, then add the cooked tofu, garam masala, coconut sugar, and salt to taste. Simmer for a little while longer, then serve it while warm with your favorite sides. Happy eating!

If you have questions about this vegan butter chicken recipe, check out our FAQs or leave a comment down below!

🍚 What to serve with vegan butter chicken

With so many options to make a complete spread out of this butter tofu recipe, here are our go-to options:

• Rice: Steamed basmati or brown rice helps bulk up the dish.
• Bread: Vegan naan, roti, or paratha make great choices to soak up all the gravy.
• Sides: A side of tangy pickled onions or a tomato cucumber salad adds a refreshing touch.

🌡️ Storage & reheating

Leftovers taste even better the next day once all the flavors have a chance to meld together. Follow these simple storage tips to keep your vegan butter chicken fresh:

• Fridge: Store leftover butter tofu in an airtight container for up to 5 days.
• Freezer: Once completely cooled, you can store vegan butter chicken in the freezer for up to a month. Just portion out single meals for easier reheating.
• Reheating: If frozen, thaw the butter tofu in the fridge overnight. Then, warm it up on a stovetop over low-medium heat, stirring occasionally, until warmed.
• Prep ahead: The tofu can be marinated a day in advance and stored in the fridge to speed things up on the day of cooking.

♻️ Variations

• Spicy: Add more cayenne, green chiles, or Kashmiri chili powder for extra heat.
• Protein: Try tempeh, seitan, chickpeas, or even jackfruit in place of tofu.
• Tangy: A splash of tamarind paste can help enhance the tangy undertone.
• Herbal: Incorporate fresh herbs like fenugreek leaves or coriander for a herbaceous touch.
• Nut-free: Replace cashews with sunflower seeds or silken tofu to achieve the same level of creaminess without the need for nuts.
• Smoky: Add smoked paprika for a smoky undertone in this vegan butter chicken.

🧑‍🍳 Top tips

• Press the tofu: We suggest pressing the tofu, especially if you’re using firm tofu. It helps remove water so it soaks up the marinade better.
• Rip the tofu: For the best texture, we suggest ripping your tofu. Just try to keep the pieces similarly sized to ensure even cooking.
• Marinate: For deeper flavors, let the tofu marinate overnight if you have the time.
• Source fresh ingredients: Ensure you’re using fresh, aromatic spices and produce for the most authentic flavors.
• Toast the spices: Toasting the spices releases their oils and is key to the vibrant flavor of this butter tofu.
• Adjust the consistency: If the gravy is too thick, just add more water a little at a time until you reach your desired consistency.
• Blend well: For an ultra-smooth gravy, ensure you blend the mixture thoroughly before straining. Stop to scrape down the sides a few times.
• Strain: For the smoothest gravy, strain it through a fine-mesh sieve back into the pan. This removes any bits of spices or unblended veggies.
• Rest before serving: Allow the finished dish to rest for a few minutes before serving. This allows the flavors to blend and meld together better.

💬 FAQ

🍴 More dinner recipes

If you loved this vegan butter chicken recipe, check out some more hearty, aromatic dishes like these:

• Moroccan Chickpea Stew: Packed with warming spices, buttery chickpeas, figs, and Kalamata olives.
• West African Peanut Stew: A one-pot recipe ready in 30 minutes or less. 
• Vegan Pozole Verde: Featuring tangy tomatillos, green chiles, and jackfruit. 
• Black Bean Soup: Black bean soup filled with vibrant Mexican spices.