Easy Vegan Butter Chicken Recipe | just 30 minutes!

This restaurant-quality vegan butter chicken transforms simple tofu into a protein-packed delight that will satisfy even dedicated meat-eaters. With its rich, velvety tomato sauce and authentic Indian spices, this 30-minute plant-based marvel might just become your new weeknight favorite.

There’s something magical about butter chicken sauce—that irresistible combination of creamy tomato gravy fragrant with aromatic spices that has made the traditional dish an international sensation. But who says you need chicken or dairy to enjoy those incredible flavors? After testing dozens of variations, I’ve perfected a plant-based version that captures all the richness and depth of the classic dish while being completely vegan-friendly.

What makes this recipe truly special is my unique tofu preparation method that creates the perfect “chicken” texture without complicated steps or hard-to-find ingredients. Whether you’re a committed vegan, exploring Meatless Monday options, or simply curious about plant-based cooking, this butter chicken alternative delivers restaurant-quality results in your home kitchen.

Why You’ll Love This Vegan Butter Chicken

• Authentic flavor profile without animal products
• Quick 30-minute cooking time perfect for busy weeknights
• Protein-rich with 22g of plant protein per serving
• Beginner-friendly technique with foolproof instructions
• Versatile base that works with multiple plant proteins (tofu, chickpeas, or seitan)
• Meal-prep friendly – tastes even better the next day!

Mastering the Perfect Tofu “Chicken”

The secret to transforming bland tofu into something remarkably chicken-like lies in three simple steps: the right pressing technique, strategic tearing (not cutting), and a two-stage cooking method that creates the perfect texture.

Most recipes go wrong by cutting tofu into perfect cubes, which immediately signals “this is tofu” to your brain. By hand-tearing the tofu after pressing, we create irregular, organic shapes with varied texture that more closely resemble the mouthfeel of chicken pieces.

The cornstarch coating creates a slight “skin” on the outside when baked, while the inside maintains a tender, meaty texture. This contrast is what gives our vegan butter chicken its remarkably authentic feel.

Chef’s Tip: For the ultimate texture, freeze your tofu completely, then thaw before pressing. This creates air pockets that absorb more flavor and provide an even more chicken-like texture.

Understanding Indian Spices

The heart of any butter chicken recipe is its spice blend. Traditional butter chicken (murgh makhani) relies on a careful balance of warming spices that create depth without overwhelming heat.

Garam Masala – Your Secret Weapon

Garam masala is the cornerstone spice blend in this recipe. This aromatic mixture typically contains:

• Cardamom
• Cinnamon
• Cloves
• Cumin
• Coriander
• Black pepper

Different regions of India have their own variations, but most grocery stores now carry garam masala in their spice section. For the freshest flavor, buy from stores with high turnover or from specialty Indian markets. If you’re feeling adventurous, try making your own by toasting whole spices and grinding them fresh.

How to Make Vegan Butter Chicken

This recipe comes together in just about 30 minutes, making it perfect for weeknight dinners. The process happens in two parallel tracks: preparing the tofu “chicken” in the oven while making the luscious sauce on the stovetop.

Step 1: Prepare the Tofu

Begin by pressing your tofu. If using water-packed extra-firm tofu, wrap in clean kitchen towels and place something heavy on top for 20-30 minutes. For super-firm vacuum-sealed tofu, you can often skip this step.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

Tear the tofu into rough, irregular chunks about 1-1.5 inches in size. The uneven edges provide more surface area for flavor and better texture.

In a large bowl, gently toss the torn tofu with olive oil, cornstarch, nutritional yeast (for umami), and salt until evenly coated. Spread on your prepared baking sheet, ensuring pieces don’t touch.

Bake for 25 minutes until golden brown with crispy edges. No need to flip!

Step 2: Create the Velvety Sauce

While the tofu bakes, prepare your sauce. In a large skillet or dutch oven, melt vegan butter over medium heat. Add finely diced onion and sauté until translucent and beginning to caramelize, about 5-7 minutes.

Add minced garlic and freshly grated ginger, cooking just until fragrant (about 30 seconds) to prevent burning.

Now for the spice magic! Add garam masala, smoked paprika, ground coriander, turmeric, and a pinch of cayenne (adjust to your heat preference). Stir constantly for 30 seconds to bloom the spices in the butter.

Add tomato paste and cook for 2 minutes, stirring frequently. This caramelizes the tomato paste, removing any tinny flavor and developing rich umami notes.

Pour in the coconut milk and vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let the sauce reduce and thicken for 8-10 minutes, stirring occasionally.

For an ultra-smooth restaurant-style finish, use an immersion blender to purée the sauce (or carefully transfer to a standard blender).

Step 3: Combine and Serve

Once your tofu is golden and crispy and your sauce has developed its flavors, gently fold the baked tofu into the simmering sauce. Let everything mingle together for 2-3 minutes, allowing the tofu to absorb some sauce while maintaining its texture.

Finish with a squeeze of fresh lemon juice and a sprinkle of chopped cilantro. The acidity brightens all the flavors and balances the richness perfectly.

Serve over fluffy basmati rice with homemade vegan naan bread for soaking up every last drop of the incredible sauce.

Variations to Try | Vegan Butter Chicken

This versatile recipe works beautifully with several protein alternatives:

Chickpea Butter Chicken

Replace the tofu with 3 cups of cooked chickpeas (or 2 cans, drained and rinsed). Roast the chickpeas with the same cornstarch coating for fantastic texture.

Vegetable Butter Masala

Add roasted cauliflower florets, bell peppers, and green peas for a vegetable-packed version that’s just as satisfying.

Seitan Butter Chicken

For those seeking the most chicken-like texture, substitute 16 oz of torn seitan pieces for the tofu.

Storage and Meal Prep Tips | Vegan Butter Chicken

This vegan butter chicken actually improves with time as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

For meal prep, I recommend storing the sauce and tofu separately, combining them only when reheating to maintain the best texture.

This recipe also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop with a splash of water or plant milk if needed to restore the creamy consistency.

Frequently Asked Questions | Vegan Butter Chicken

Can I make this without coconut milk? Yes! Substitute cashew cream (blend 1 cup soaked cashews with 3/4 cup water) or your favorite unsweetened non-dairy cream for a coconut-free version.

Is this recipe gluten-free? Yes, as written this recipe is naturally gluten-free. Just ensure your spices are from a certified gluten-free facility if you have celiac disease.

How spicy is this dish? As written, this recipe has a mild-to-medium heat level. Adjust the cayenne pepper to taste—omit it entirely for no heat or double it for a spicy kick.

Can I make this in an Instant Pot? Absolutely! See recipe notes for complete Instant Pot adaptation instructions.

If you love this vegan butter chicken, you’ll definitely want to try these other plant-based Indian-inspired favorites:

• Creamy Vegetable Korma
• Easy Chana Masala
• Vegan Tikka Masala with Cauliflower
• One-Pot Coconut Curry with Tofu
• Restaurant-Style Vegan Naan Bread

Now, let’s get cooking!

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Recipe Card | Vegan Butter Chicken

The Ultimate Vegan Butter Chicken

A restaurant-quality vegan butter chicken with perfectly textured tofu and a rich, aromatic tomato sauce that rivals any takeout. Quick enough for weeknights, impressive enough for company!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 325 per serving

Ingredients

For the Tofu “Chicken”:

• 2 (16 oz) blocks extra-firm tofu
• 3 tablespoons olive oil
• 3 tablespoons cornstarch
• 2 tablespoons nutritional yeast (optional, for umami flavor)
• 3/4 teaspoon salt

For the Butter Sauce:

• 3 tablespoons vegan butter (or coconut oil)
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons tomato paste
• 1 1/2 tablespoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1 (14 oz) can crushed tomatoes
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon maple syrup or agave (balances acidity)
• 1 tablespoon lemon juice, freshly squeezed
• 1/4 cup fresh cilantro, chopped (plus more for garnish)

For Serving:

• 4 cups cooked basmati rice
• Vegan naan bread
• Fresh cilantro
• Lemon wedges

Instructions

1. Press the tofu: Wrap each block in clean kitchen towels and place something heavy on top. Press for 20-30 minutes to remove excess moisture. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Prepare the tofu: Tear pressed tofu into roughly 1-inch irregular pieces (don’t cut into cubes). In a large bowl, gently toss torn tofu with olive oil, cornstarch, nutritional yeast (if using), and salt until evenly coated. Arrange in a single layer on the prepared baking sheet with space between pieces.
3. Bake the tofu: Place in preheated oven for 25 minutes until golden brown and crispy on the edges. No need to flip.
4. Start the sauce: While tofu bakes, melt vegan butter in a large, deep skillet or dutch oven over medium heat. Add diced onion and sauté for 5-7 minutes until soft and translucent.
5. Add aromatics: Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
6. Bloom the spices: Add garam masala, coriander, smoked paprika, turmeric, cayenne, and salt. Stir constantly for 30 seconds until fragrant.
7. Build the sauce: Add tomato paste and cook for 1-2 minutes, stirring frequently. Pour in crushed tomatoes, coconut milk, and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
8. Smooth the sauce (optional): For restaurant-style smoothness, use an immersion blender to purée the sauce, or carefully transfer to a standard blender and blend until smooth. Return to pan.
9. Finish the dish: Stir maple syrup into the sauce. Add baked tofu to the simmering sauce and gently stir to coat. Simmer together for 2-3 minutes.
10. Final touches: Remove from heat and stir in fresh lemon juice and chopped cilantro.
11. Serve: Ladle vegan butter chicken over basmati rice. Garnish with additional fresh cilantro and serve with naan bread and lemon wedges.

Notes

• Meal prep tip: Store sauce and tofu separately for best texture when reheating.
• Instant Pot method: Use sauté function for steps 4-6. Add remaining sauce ingredients and pressure cook on HIGH for 3 minutes with quick release. Meanwhile, bake tofu as directed. Blend sauce if desired, then add baked tofu.
• Spice level: As written, this recipe is mild-medium. Adjust cayenne to taste.
• Protein variations: Works great with chickpeas, seitan, or tempeh instead of tofu.

Nutrition Information (per serving)

• Calories: 325
• Protein: 22g
• Carbohydrates: 28g
• Fat: 18g (saturated: 9g)
• Fiber: 6g
• Sugar: 8g
• Sodium: 680mg

Calculated based on recipe using extra-firm tofu. Does not include rice or naan.

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