Vegan Butter Chicken

August 10, 2025

Vegan Butter Chicken is a delightful twist on the classic favorite, packed with rich, creamy tomato sauce and perfectly spiced with warming Indian flavors—all without any dairy or meat. This version swaps traditional chicken with tender plant-based alternatives that soak up all the delicious sauce, making it just as hearty and satisfying as the original.

I love making this dish because it brings all those comforting, creamy tastes together in a way that’s light and friendly to everyone’s plates. It’s a great way to enjoy the flavors of butter chicken without the heaviness, and I find the sauce especially amazing when it’s simmered slowly to let all the spices and coconut milk blend into a silky smooth sauce.

My favorite way to serve Vegan Butter Chicken is with a side of fluffy basmati rice and warm naan bread to scoop up every bit of the sauce. It’s perfect for cozy dinners with friends or family. Plus, leftovers taste even better the next day, so I always make a little extra!

Vegan Butter Chicken

Key Ingredients & Substitutions

Tofu: Firm tofu works best because it holds shape and soaks up the sauce. If you want a different protein, chickpeas or seitan are great options. Chickpeas add a nice texture, and seitan gives a meatier feel.

Cashews: Soaked cashews blend into a creamy base that makes the sauce smooth and rich. If you’re nut-free, try using silken tofu or vegan cream instead, but cashews give the best texture.

Coconut Milk: Full-fat coconut milk adds a creamy, slightly sweet flavor that balances the spices well. Light coconut milk is okay but less rich. For a different taste, oat or soy cream can also work.

Spices: Garam masala, cumin, and coriander are key here. Fresh spices boost flavor, but if you only have pre-ground, they’re fine. Adjust chili powder if you prefer less heat.

How Do I Make the Sauce Creamy and flavorful without Dairy?

The secret is in building flavor step by step and using cashew cream with coconut milk for smoothness.

  • Sauté the onions slowly until soft—this brings natural sweetness.
  • Toast spices in the oil to unlock deep flavors before adding tomatoes.
  • Simmer tomato puree until thick and fragrant—this concentrates taste and reduces sourness.
  • Add cashew cream blended with water for thick creaminess without clumps.
  • Mix in coconut milk for richness and a subtle sweetness.
  • Finish with a small amount of maple syrup or brown sugar to balance acidity.

These steps make the sauce creamy, well-rounded, and rich even without butter or cream.

Equipment You’ll Need

  • Large nonstick or stainless steel skillet – perfect for cooking the tofu and simmering the sauce without sticking.
  • Blender or food processor – you’ll use this to make smooth cashew cream for a rich, creamy sauce.
  • Wooden spoon or spatula – ideal for stirring spices and sauce gently without scratching your pan.
  • Knife and cutting board – for chopping onions, garlic, ginger, and garnishes quickly and safely.
  • Measuring spoons and cups – to get the spice amounts just right and balance flavors.

Flavor Variations & Add-Ins

  • Swap tofu for chickpeas or tempeh if you want a different texture or a quicker, no-fry option.
  • Add diced bell peppers or spinach near the end for extra color and greens in your dish.
  • Use smoked paprika or chipotle powder for a smoky twist that adds depth and warmth.
  • Mix in some vegan yogurt or coconut cream instead of cashew cream for a tangier or lighter sauce.

How to Make Vegan Butter Chicken

Ingredients You’ll Need:

Main Ingredients:

  • 1 block (14 oz) firm tofu, pressed and cut into cubes (or use chickpeas or seitan)
  • 2 tbsp vegan butter or oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1 green chili (optional), chopped
  • 1 1/2 cups tomato puree (or canned crushed tomatoes)
  • 1/2 cup coconut milk (full-fat for creaminess)
  • 1/4 cup cashews, soaked in warm water for 15 minutes (for cashew cream)

Spices and Flavorings:

  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp smoked paprika (for color and mild smokiness)
  • 1 tsp chili powder (adjust to taste)
  • 1/2 tsp salt (adjust to taste)
  • 1 tbsp maple syrup or brown sugar (to balance acidity)

Garnishes and Serving:

  • 2 tbsp chopped fresh cilantro (for garnish)
  • 2 scallions, chopped (for garnish)
  • Cooked basmati rice or naan, to serve

How Much Time Will You Need?

This dish usually takes about 10 minutes to prep, 15-20 minutes to cook, and a bit of extra time if you decide to bake or pan-fry the tofu first. So, plan for around 30-35 minutes total from start to finish.

Step-by-Step Instructions:

1. Prepare the Tofu:

Begin by pressing the tofu to remove extra water. Then cut it into bite-sized cubes. For a nice texture, you can bake or pan-fry the tofu in 1 tablespoon of vegan butter or oil until golden and a bit crispy. Set it aside once done.

2. Make Cashew Cream:

Drain your soaked cashews, then blend them with about 1/2 cup of water until smooth and creamy. This will create a rich base for your sauce. Keep it aside.

3. Cook the Aromatics and Spices:

Heat the remaining 1 tablespoon of vegan butter or oil in a large pan over medium heat. Add the chopped onion and cook it gently until soft and translucent, about 5-7 minutes. Then stir in the minced garlic, ginger, and optional green chili. Cook for an additional 1-2 minutes until fragrant.

4. Toast the Spices:

Add garam masala, cumin, coriander, turmeric, smoked paprika, chili powder, and salt. Stir well and cook for 1-2 minutes to let the spices release their aromas.

5. Build the Sauce:

Pour in the tomato puree and mix everything together. Let this cook on medium heat for about 8-10 minutes, stirring occasionally, until the tomato reduces and thickens a bit, and you see the oil starting to separate.

6. Finish the Sauce:

Now stir in your cashew cream and coconut milk. Mix them in well and allow the sauce to simmer gently for another 5 minutes until silky and creamy.

7. Combine Tofu and Sauce:

Add the cooked tofu cubes to the creamy sauce. Stir gently to coat the tofu and warm it through for about 5 minutes. This helps the tofu soak up all the delicious flavors.

8. Final Touches:

Stir in maple syrup or brown sugar to balance out the acidity from the tomatoes. Taste and adjust salt or spices as you like.

9. Serve:

Take off the heat, then sprinkle chopped cilantro and scallions over the top. Serve your Vegan Butter Chicken hot alongside basmati rice, vegan yogurt or raita, and warm naan bread if you like.

Vegan Butter Chicken

Can I Use Frozen Tofu for This Vegan Butter Chicken?

Yes! Frozen tofu works great because it becomes more porous and soaks up the sauce better. Just thaw it completely in the fridge or under cold running water before pressing and cooking.

How Can I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

Can I Skip the Cashew Cream?

You can, but the cashew cream adds a lot of richness and creaminess to the sauce. If you need a substitute, try blending silken tofu, vegan yogurt, or even extra coconut milk to keep the texture smooth.

Is There a Nut-Free Version of This Recipe?

Absolutely! Replace the cashew cream with coconut cream or silken tofu blended until smooth. This keeps the sauce creamy without using nuts.

About the author
Julia

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