This Vegan Butter Chicken recipe is a tribute to the classic Indian dish, Murgh Makhani, that originated in the 1950s in New Delhi. It was my partner Cam’s go-to favorite before switching to a plant-based diet, and after much experimentation, we’ve crafted a version that satisfies his butter chicken cravings. Made with tofu that’s marinated in a blend of aromatic spices and yogurt, this dish is as flavorful as it is satisfying. The sauce combines the creaminess of cashews and soy milk with an incredibly rich mix of spices that bring warmth and depth to the dish. A touch of maple syrup and lemon juice balances out the flavors. This one tastes even better the day after, so I highly encourage you to make extra for leftovers! Serve with rice or naan and chopped cilantro.
Butter Chicken (Vegan)
Indulge in the rich flavors of a classic Indian dish with this vegan butter chicken recipe. If you've been looking for a meat-free version to replace your past favourite take away, trust me, this is it!
Ingredients
Tofu marinade
- 21 oz (600 g) extra firm tofu
- 1 cup (240 g) soy yogurt
- 3 cloves garlic - minced
- 1 tbsp (6 g) fresh ginger - minced
- 2 tbsp (12 g) garam masala
- 1 tsp (2 g) chili powder
- 1 tbsp (8 g) cornstarch
- 1 dash sea salt flakes
Sauce
- 2 tbsp (28 g) vegan butter - or sub for neutral oil, such as avocado
- 1 yellow onions - finely diced
- 3 garlic cloves - minced
- 1 tbsp fresh ginger - minced
- 1.5 tsp (2.5 g) garam masala
- 1 tsp (2 g) ground coriander
- ¼ tsp (0.5 g) ground cloves
- 1 tsp (2 g) chili powder
- 1 tsp (2 g) ground cardamom
- 1 tsp (3 g) ground turmeric
- 2 tbsp (30 g) tomato paste
- ½ cup (65 g) cashews
- 1 cup (240 ml) soy milk
- 14 oz (400 g) diced tomatoes can
- ½ tbsp (8 ml) maple syrup
- 1 tbsp (15 ml) lemon juice
- ¼ cup (8 g) cilantro - chopped
Serving suggestion
- Rice
- Naan
Instructions
- Using your hands, break the tofu apart into chunks.
- For optimal texture, freeze, thaw, and squeeze out the excess water of the tofu. This step is optional.
- In a container, combine the marinade ingredients (soy yogurt, garlic, ginger, garam masala, chili powder, cornstarch, and salt). Incorporate the tofu chunks and ensure they are all evenly coated. Allow to marinade in the fridge for 2 hours to overnight.
- Cover the cashews in hot water and let them sit for 30 minutes. Drain and set aside.
- Preheat the oven to 400 °F
- Spread the tofu chunks on a baking tray and cook for 20 minutes.
- To a pot on medium heat, add the butter and onions. Cook for 5 minutes.
- Add the garlic and ginger and cook for a further 2 minutes.
- Add the spices. Cook for 1 minute, stirring continuously.
- Add the tomato paste and cook for 1 minute, until the paste gets a darker color.
- Add diced tomatoes, soy milk, and maple syrup. Cook covered for 5 minutes.
- Add the sauce to a blender with the soaked cashews. Blend until perfectly smooth.
- Transfer the tofu and the sauce to the pot.
- Cook on low heat for 5 minutes, add the lemon juice and adjust salt and pepper to taste. Top with cilantro, and serve with rice or naan, enjoy!
Video
Nutrition Information
Per Serving/Portion
Calories: 496 kcalCarbohydrates: 38 gProtein: 32 gFat: 27 gSodium: 450 mgFiber: 7 gVitamin A: 40 IUVitamin C: 29 mgCalcium: 705 mgIron: 6 mg
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I knew this would be a hit and it was. The family loved it – definitely be one of our regulars. Thanks again Sarah
I’m so happy to hear that! Thank you so much for sharing Nicole 🥰
Delicious recipe, although the garam masala is a little strong! I would make this again!
Hey Dar, thank you for showing your beautiful photo. I’m glad you love the recipe ❤️
Flavorful but the tofu was a downright disaster. I use O Organics extra firm and I could tell when breaking it up that it was not going to hold up as chunks – when I very gently mixed it with the marinade, it basically became a thick coarsely granular paste which definitely did not qualify as a “fakeaway” for chicken. I decided to spread the mess on a baking sheet and baked it at 325 for almost an hour to bake off the moisture and was eventually able to cut into soft chunks which I put on rice and spooked the sauce over. The chunks were too fragile to mix back into the sauce. I don’t know if the baking changed the tofu in some way but the meal basically sat as a lump in my gut that I could literally feel moving through slowly. The sauce is great so I’ll probably just get some chunks of roasted chicken for the rest of the sauce. Quite disappointing and it certainly doesn’t inspire me to try any other tofu recipes.
Hey Leeann, I’m so happy that you loved the sauce! Sorry to hear that wasn’t the best experience with the tofu. I’m not familiar with this brand, but I think the actual tofu might have been the issue because it should have stayed in chunk. Unfortunately, like every product, there is quite a disparity between brands, and it can sometimes be hit and miss. So perhaps I would recommend trying another brand next time. If you love the sauce, it’s also great with chickpeas. Thanks for sharing and trying the recipe! Have a lovely day!
Dear Sarah,
I am so very thankful for all your wonderful and special recipes. Everything so super delicious!! ❤️
Warmest regards from Germany,
Birte
I’m so happy you’re loving the recipes Birte! Thank you for the very kind words 💚
Hello. I am really excited to try this. Can you freeze it?
Yes it freezes well! If you do freeze it, I would recommend to use the tofu straight from the packet (don’t freeze it first) for food safety 💚