5.0 from 33 votes
How To Make Vegan Butter Chicken
This Vegan Butter Chicken is a flavorful Indian-inspired classic turned vegan! With crispy tofu and a rich velvety sauce, this will be a family-favorite!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 333 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
Crispy Tofu
- 2 oz blocks firm tofu
- 2 Tbsp cornstarch
- 1 tsp each curry powder and 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 freshly grated ginger
- 4 cloves garlic minced
- 1 Tbsp garam masala
- 1 tsp ground coriander seed
- 1 tsp kashmiri chili powder or use ¾ tsp sweet paprika and ¼ tsp cayenne
- ½ tsp each salt and cumin
- 1 oz can full-fat coconut milk
- 1 oz can tomato paste
- To serve: basmati rice and naan
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.
Cup of Yum
Nutrition Information
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
(14%)
Fiber
5g
(20%)
Sugar
6.7g
(13%)
Calcium
414mg
(41%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333
% 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.