How To Make Vegan Butter Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
333 kcal
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Course
Main Course
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Cuisine
Indian
How To Make Vegan Butter Chicken
Description
How To Make Vegan Butter Chicken uses firm tofu prepared by pressing and tearing into bite-sized chunks, then coated with cornstarch, curry powder, and salt before baking until crisp. Meanwhile, a sauce is built in a pan with diced yellow onion sautéed in coconut oil until translucent, infused with fresh ginger and garlic, and seasoned with garam masala, coriander seed, Kashmiri chili powder, cumin, and salt. Tomato paste and coconut milk add richness and body to the sauce, which is simmered to combine flavors.
The crispy tofu is mixed gently into the simmered sauce, allowing it to absorb the spices and creaminess. This vegan adaptation balances the creamy texture and savory spices of traditional butter chicken without dairy or meat. Serving it alongside steamed basmati rice and naan complements the dish, offering a complete and hearty meal.
Ingredients
Crispy Tofu
- 2 oz blocks tofu firm
- 2 Tbsp cornstarch
- 1 tsp curry powder
- 1 tsp salt
Vegan Butter Chicken Sauce
- 2 Tbsp coconut oil or any oil you have on hand
- 1 medium yellow onion finely diced, about 1 ½ cups
- 1 Tbsp ginger freshly grated
- 4 cloves garlic minced
- 1 Tbsp garam masala
- 1 tsp coriander seed ground
- 1 tsp kashmiri chili powder or use ¾ tsp sweet paprika and ¼ tsp cayenne
- ½ tsp salt
- ½ tsp cumin
- 1 oz can coconut milk full-fat
- 1 oz can tomato paste
- basmati rice to serve
- naan bread to serve
Instructions
- Rice: If you'll be serving this with rice, start that now, and cover to keep warm when finished.
- Prep Tofu: Preheat oven to 425°F (218°C). Drain the 2 14-oz blocks firm tofu then wrap it in clean towels and set something heavy on it for 20 or so minutes (if you have a tofu press, use that). Pat dry and tear into bite-sized chunks.In a large bowl, combine 2 Tbsp cornstarch and 1 tsp each curry powder and salt. Toss in the tofu, gently stirring to evenly coat.
- Bake: Arrange tofu on a greased baking sheet and cook for 25 to 30 minutes, flipping each piece halfway through cooking. You can leave the tofu in longer for a chewier finished texture.
- Onions: Meanwhile, heat 2 Tbsp coconut oil in a large saute pan or pot over medium heat. Add 1 medium yellow onion (finely diced) and cook, stirring often, until onion is soft and translucent, about 10 minutes.
- Flavor Base: Stir in 1 Tbsp freshly grated ginger and 4 cloves garlic (minced) and continue cooking for 1 minute. Stir in 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp kashmiri chili powder, and ½ tsp each salt and cumin.
- Sauce It: Stir in 1 13-oz can full-fat coconut milk and 1 6-oz can tomato paste. Cover and gently simmer for 15 minutes, stirring occasionally, to reduce the acidity from the tomato paste. It will be dark orange when done. Optionally blend your sauce (either with a handheld immersion blender or by carefully transferring to a counter top blender - never put the lid on tightly when blending hot liquids, leave it slightly cracked to allow steam to escape!)
- Serve: Spoon crispy tofu into the sauce and serve warm with naan and rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1serving (without rice or naan) | |
| Calories | 333kcal | 17% |
| Carbohydrates | 22.1g | 7% |
| Protein | 23g | 46% |
| Fat | 19.7g | 30% |
| Saturated Fat | 10.7g | 54% |
| Cholesterol | 0mg | 0% |
| Sodium | 1000mg | 42% |
| Potassium | 500mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6.7g | 13% |
| Calcium | 414mg | 41% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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