Vegan Butter Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4 -5
-
Course
Main Course
-
Cuisine
Vegan
Vegan Butter Chicken
Description
This Vegan Butter Chicken sauce begins by gently cooking onions until translucent, then adding garlic, ginger, and an array of spices including garam masala, curry powder, coriander, paprika, and cinnamon for layered flavors. Chili flakes add a subtle heat. A canned tomato base simmers until thick and richly colored.
The mixture is blended smooth to create a creamy sauce, then coconut milk and sugar are stirred in to add richness and balance. This sauce can be combined with cooked lentils or other plant-based proteins as desired. The texture is smooth and thick, and the spice mix provides warm, aromatic flavor without meat.
Serve it alongside cooked rice, fresh cilantro, and naan bread for a complete meal that captures the essence of butter chicken in a vegan format.
The sauce stores well refrigerated for up to a week or frozen for up to three months. Reheating may require adding water to adjust consistency.
Ingredients
For the Sauce:
- 2 tbsp. coconut oil or vegan butter
- 1 white onion small dice, large
- 2 garlic pressed, large cloves
- 1 tbsp. ginger grated, fresh
- 1 1/2 tbsp. garam masala
- 1 tsp curry powder
- 1 tsp coriander powder
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp chili flakes or just a dash
- 1 tsp vegetable stock paste optional
- 1 400 ml canned tomatoes no salt added
- 1 tsp sugar
- 1 400 ml coconut milk can
- season to taste
For serving:
- rice cooked
- cilantro
- Naan
Instructions
- In a large skillet or pot heat coconut oil or vegan butter on medium-low heat till melted. Add your white onion and sweat for around 6 minutes or until translucent. Stir often to avoid burning, scraping the browned bottom bits for extra flavour.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, curry powder, coriander, paprika and cinnamon. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- To the skillet or pot add the chili flakes, vegetable stock paste and canned tomatoes. Let the mixture simmer for about 10-15 minutes until sauce thickens and becomes a deep, rich red-brown in colour.
- Remove mixture from heat and scoop into a blender and blend until smooth. If the sauce is too thick to blend, then add up to 1/4 cup water to blend. If you have a smaller blender, blend in batches.
- Pour the sauce back into the pan. Stir in the coconut milk, sugar and season to taste. At this point you would add your cooked lentils, potatoes, chickpeas, vegan chicken etc. and simmer for 10-15 minutes. Simmer for 15 minutes even if you're not adding a protein or root of choice. Serve with rice, cilantro and naan.
Notes
- The sauce keeps up to 1 week refrigerated and 3 months frozen in airtight containers; cool before storing.
- When reheating, add water if needed to loosen the sauce before adding protein or vegetables.
- The images appear more tomato-based due to a mishap without coconut milk, which usually gives the sauce a creamy orange color.
User Reviews
Overall Rating
5
You'll Also Love
