This creamy vegan butter chicken is packed with flavors that will make you smile! Made with rich coconut cream and tender tofu, it’s a delicious twist on a classic dish.
I love serving it with rice or naan—nothing like a cozy meal that warms your heart. Plus, it’s quick to make, so you can whip it up on a busy weeknight!
Key Ingredients & Substitutions
Tofu: Firm tofu is perfect for this dish as it holds its shape and absorbs flavors well. If you’re not a tofu fan, try using store-bought vegan chicken substitutes for a similar texture.
Chickpeas: These provide extra protein and heartiness. Canned chickpeas are a quick option; just rinse them before using. If you want, you can use other beans like lentils or even edamame for a twist.
Coconut Cream: This gives the dish its creamy richness. If you don’t have coconut cream, you can use full-fat coconut milk, but the sauce might be a bit thinner. For nut-free options, consider cashew cream or a store-bought vegan cream.
Spices: Garam masala is a key flavor here. If you’re out of it, you can make a quick substitute with equal parts cumin, coriander, and a pinch of cinnamon. Don’t forget to adjust the chili powder for spice to your liking!
How Do You Achieve the Perfect Sauce Consistency?
To ensure your sauce is smooth and creamy, focus on a few key steps. Start with properly cooking your onions until soft and translucent. This forms the base of your sauce. Then, when you add the crushed tomatoes, let them cook down to thicken before adding the coconut cream.
- Use medium heat to avoid burning the spices when adding them to the onion mixture.
- Stir continuously while adding the coconut cream to prevent curdling and ensure a silky texture.
- Simmer the dish gently after adding the tofu and chickpeas for the flavors to meld perfectly.
Creamy Vegan Butter Chicken
Ingredients You’ll Need:
For the Main Dish:
- 14 oz (400 g) firm tofu, pressed and cubed (or plant-based chicken substitute)
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 2 tbsp vegan butter or oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup coconut cream
- 1 tbsp tomato paste
For the Spices:
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (optional, adjust to taste)
- 1 tsp ground coriander
- Salt to taste
For Serving:
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of cooking time, for a total of around 40 minutes. You’ll be savoring this delightful meal in no time!
Step-by-Step Instructions:
1. Preparing the Tofu:
Start by pressing any excess water out of the tofu. You can do this by wrapping it in a clean kitchen towel and placing something heavy on top for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes and set them aside.
2. Frying the Tofu:
In a large skillet or pan, heat the vegan butter or oil over medium heat. Once hot, add the tofu cubes and fry them until they are golden brown and slightly crispy on all sides. This should take about 5-7 minutes. Once done, remove the tofu from the pan and set it aside.
3. Sautéing the Onions:
In the same pan, if needed, add a bit more oil and sauté the chopped onions until they are softened and translucent, which takes about 5-7 minutes.
4. Adding Garlic and Ginger:
Once the onions are ready, add the minced garlic and ginger into the pan. Cook for an additional 1-2 minutes until you can really smell the aroma.
5. Cooking the Tomato Base:
Stir in the tomato paste and crushed tomatoes. Allow the mixture to cook for about 5-8 minutes, stirring occasionally, until the sauce thickens slightly.
6. Spicing It Up:
Add the garam masala, ground cumin, smoked paprika, turmeric powder, chili powder (if using), ground coriander, and salt. Stir everything well and let the spices cook for about 2 minutes to enhance their flavors.
7. Creating the Creamy Sauce:
Next, pour in the coconut cream and mix it in until everything is combined and creamy.
8. Combine Tofu and Chickpeas:
Add the fried tofu and cooked chickpeas into the sauce, stirring gently to ensure they are well coated. Simmer this all together for about 5-7 minutes, allowing the flavors to meld beautifully.
9. Final Touches:
Before serving, taste your dish and adjust the seasonings as needed.
10. Garnishing and Serving:
Garnish with fresh chopped cilantro and serve hot with lemon wedges on the side. This dish goes wonderfully with basmati rice or vegan naan.
Enjoy your comforting and flavorful Creamy Vegan Butter Chicken!
FAQ for Creamy Vegan Butter Chicken
Can I Use a Different Protein Instead of Tofu?
Absolutely! If you prefer, you can substitute tofu with plant-based chicken alternatives, tempeh, or even lentils for variety. Just ensure that any substitute you choose cooks quickly for the best results.
How Can I Make the Dish Spicier?
If you like heat, you can increase the amount of chili powder or add a pinch of cayenne pepper to the spice mix. Fresh chopped green chilies or red pepper flakes can also be added during cooking for an extra kick!
Can I Prep This Meal Ahead of Time?
Yes! You can prepare the sauce and cook the tofu a day in advance. Store them separately in airtight containers in the fridge. When ready to serve, just combine them in a pan, warm through, and enjoy!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally to ensure even heating. Add a splash of coconut cream if the sauce seems too thick!
