A simple version of the popular Indian dish, made completely vegan! The tofu for Vegan Butter Chicken is prepared in a unique way that couldn’t be easier and somehow makes it taste a lot like chicken. 

looking down on vegan butter chicken with rice, cilantro in background.

Butter chicken is one of the most popular Indian dishes around, with it’s mildly spiced creamy tomato sauce, and packed full of flavor. It’s usually made with dairy cream, and of course with chicken. I’ve created the most delicious vegan version, and I’m so excited to share it with you today!

The “chicken” is actually tofu, but it’s not any old tofu. No, the tofu is prepared in a unique way in the oven that makes it perfectly chewy. It actually tastes very similar to chicken, especially once drenched in the creamy sauce.

close up of vegan butter chicken with white rice

Garam Masala

The only ingredient you might not be familiar with is garam masala. It’s a great spice mix to have on hand. I use it in Vegetable Korma, and other dishes, too. It’s a blend of several Indian spices and adds an incredible amount of flavor to your recipes. A lot of regular grocery stores carry it, or find it at an Indian market. You can also order it online.

vegan butter chicken in a pan, cooked with sauce.

How do you make Vegan Butter Chicken?

This recipe only takes about 30 minutes to make. The one catch is that you probably need to press your tofu, if you have the water packed variety. You can skip pressing if you buy the super firm tofu, not packed in water but in a clear vacuum seal pack.

Press the tofu for 20-30 minutes, if needed. Then, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Slice the tofu into about 6 slices, as shown below, then rip each slice into smaller pieces, but still fairly large chunks. Tear gently, and don’t make the pieces too small.

Next, place the torn tofu pieces in a large ziplock type bag along with the olive oil, cornstarch and salt. Seal the bag, and shake to gently coat the pieces. Arrange on the prepared baking sheet.

collage showing how to cut and rip tofu for vegan butter chicken.

Leave room so they are not touching each other. If your pans are small, you might need two. Bake for 25-30 minutes, until the pieces are golden brown and crispy. There is no need to flip the pieces, so baking is very hands off. While the tofu is baking, make the creamy sauce.

collage of baking tofu pieces, before and after on baking sheet.

For the sauce, melt the vegan butter in a large skillet or pot. Add the onion, and saute for 3-4 minutes. Then add the ginger and garlic and cook 1 minute more. Now add the spices, salt, tomato paste and coconut milk. Stir well until smooth and creamy. Bring to a boil, then simmer the sauce for 5-10 minutes, stirring frequently.

Once the tofu is done baking, add it to the sauce and stir to coat the pieces. Serve over rice, with Easy Vegan Naan, and sprinkled with fresh chopped cilantro. Enjoy!

vegan butter chicken in a pan, cooked.

If you liked this recipe, you might enjoy these as well:

vegan butter chicken in a bowl with rice and naan

looking down on vegan butter chicken with rice, cilantro in background.
4.98 stars (205 ratings)

Vegan Butter Chicken

A simple version of the popular Indian dish, made completely vegan! Tofu is prepared in a unique way that couldn't be easier and somehow makes it taste a lot like chicken.
Prep: 15 minutes
Cook: 25 minutes
Tofu pressing time: 20 minutes
Total: 1 hour
Servings: 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 tsp dried)
  • 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) canned full fat coconut milk

For serving:

  • 4 cups cooked white or brown rice
  • chopped cilantro
  • Easy Vegan Naan

Instructions 

  • Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)
  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great texture for this dish.
  • Add the tofu pieces to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.
  • While the tofu bakes, prepare the sauce: Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Saute the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer for 5-10 minutes, stirring frequently.
  • When the tofu is done baking, add it to the sauce and stir to coat the pieces. Serve over rice with Easy Vegan Naan. Garnish with chopped fresh cilantro. Enjoy!

Video

Notes

  1. This would also be really good with roasted cauliflower in place of the tofu. 
  2. You could certainly substitute light coconut milk if desired, but the sauce won't be as rich and creamy.
  3. For oil free, omit the olive oil and vegan butter. Use water for sauteing instead.
  4. Calories are for 1/6th of the tofu and sauce, not added rice or naan.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 16g | Protein: 16g | Fat: 30g | Saturated Fat: 16g | Sodium: 615mg | Potassium: 348mg | Fiber: 4g | Sugar: 5g | Vitamin A: 429IU | Vitamin C: 7mg | Calcium: 214mg | Iron: 3mg
Course: Main Course
Cuisine: Indian
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. We Love You, Nora! (Cooks)! :-p

    According to my mother, VEGAN BUTTER CHICKEN “tastes just like chicken” so this recipe is my family’s chicken eater approved! lol.

    I am so happy to hear this because my goal has always been to help her also become meat and dairy free without losing flavor or variety but I could never find enough easy to follow and consistently great recipes until now.

    I firmly believe Love connects us all so to finally find you Nora, a person who takes such great care in planning, restructuring, testing, uploading and sharing your expressions of Love with the world is a highly energetic and loving experience that I can share with the people I love. You are greatly appreciated.

    1. Hi Howard. I’m so thrilled you and your family loved the butter chicken! Thank you so much for your wonderful feedback and review!

  2. This is one of our favorite Nora recipes! We double the sauce recipe and add a bag of frozen peas to it to stretch it out.

    1. I’m so glad you guys are loving the recipe! It does make wonderful leftovers! Thank you for sharing your great review and feedback!

  3. This was delicious!! I only had Cream of Coconut on hand. It was slightly sweeter, but still sooo good. I will be sure to add coconut milk next time. My extremely picky daughter loved it too. Definitely going on rotation. Thanks for this great recipe!

    1. Hi Sasha. I’m so glad the butter chicken was a hit, and is going onto your meal rotation list! Thank you for sharing your great review and feedback! Happy cooking!

    1. Thank you, Sara! I’m so glad you loved the butter chicken recipe! I appreciate you taking time to share you review and comments! Happy cooking!

  4. Delicious and easy. My husband and I really enjoyed this dish.  I only had 1 block of tofu on hand so I threw in a can of chickpeas and added some golden raisins and cashews as well. 

    1. Your additions sound delicious! I’m so glad that you love the recipe! Thank you for sharing your fantastic review and comments!

  5. This was amazing! I served it over basmati rice with a side of roasted cauliflower and baby carrots, and my family devoured it. I’ll definitely be making it again but with naan next time. Thanks, Nora!

    1. You are welcome Angie! Thank you for sharing your great review and comments! I’m so glad you loved the recipe! I know that you’ll love the naan! Happy cooking!

  6. I will absolutely again. It’s full of flavor and easy. There is nothing I would change about this recipe; it’s terrific as is.

  7. Amazing! First time making vegan butter “chicken” sauce and this dish and tastes like it’s from an Indian restaurant if not better! 

  8. This is the best vegan butter chicken I’ve made yet! It was so easy to make and it’s definitely becoming my go to dinner. 

    1. I’m really glad you are enjoying the vegan butter chicken recipe! Thank you for your kind words! I appreciate you taking time to share your wonderful feedback!

    2. I love every recipe I’ve made from Nora, but this is one I come back to time and time again. The flavour is phenomenal – my boyfriend and I can’t get enough! And so quick and easy as well.

      1. Hi Ray. How lovely you and your boyfriend are loving the butter chicken! I’m so happy to know this! Thanks you for sharing your wonderful feedback!

  9. I do not like eating onions, I pick them out of every dish. I can purée them or I can do onion powder, I just do not like to eat the actual onion. Is there some alternative or substitution I can make? I’ve been wanting to make this for so long now, but there are just so many onions and that seems like what the sauce mainly consists of. Please help!

    1. I am so glad the information is helpful or you, and that you loved the recipe! Thank you for sharing your wonderful review and comments!

  10. I made this the other day and will make it again tomorrow ; this is genuinely one of the best dishes I’ve ever made/had – thanks a lot for the recipe ! 

    1. Thank you for sharing your great review and comments! I love this dish with naan! I’m so glad that you loved the butter chicken!

    1. I’m thrilled you loved the butter chicken and it is now part of your meal rotation! Thank you for sharing your fantastic review!

  11. Do you have any recommendations of veggies to add? This stuff is the best! I want to add more veggies to our diet though

  12. Made this recipe for the first time last night and WOW! It was better than any vegan Indian food I have ordered at a restaurant. Thank you so much!

    1. Hi Ivy. You are welcome! I’m thrilled you loved the recipe! Thank you for taking time to share your wonderful review and comments!

  13. Made this with roasted cauliflower instead of tofu and cannot recommend this highly enough. It was phenomenal! Just another Nora recipe that is perfection! 

    1. Thank you so much! I’m thrilled you loved the recipe! I appreciate you taking time to share your great review and comments!

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