Name: Vegan Butter Chicken Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 2 (16 oz) blocks extra-firm tofu; 2 tablespoons olive oil; 2 tablespoons cornstarch; 1/2 teaspoon salt; 2 tablespoons vegan butter (or olive oil); 1 large onion, diced small; 1 tablespoon grated fresh ginger (or 1 teaspoon dried); 2 cloves garlic, minced; 1 tablespoon garam masala; 1 teaspoon curry powder; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1 teaspoon salt; 3 ounces tomato paste; 1 (13.5 oz) canned full fat coconut milk; 4 cups cooked white or brown rice; Chopped cilantro; Easy Vegan Naan

Jump to Recipe· 4.6 from 19 reviews

If you’ve ever missed the rich, comforting flavors of traditional butter chicken but want to stick to a plant-based diet, you’re going to flip over this Vegan Butter Chicken Recipe. It’s creamy, packed with warming spices, and features crispy tofu that soaks up all that luscious sauce—seriously, it’s fan-freaking-tastic. Stick with me, and I’ll walk you through every step so you nail it even if you’re new to vegan cooking.

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Why This Recipe Works

Tofu Texture Magic: Pressing and baking tofu with cornstarch creates that perfect crispy exterior that holds up beautifully in the sauce.
Rich Creamy Sauce: Coconut milk combined with vegan butter gives a luscious, silky finish that’s indulgent without dairy.
Bold Spices Balance: Garam masala, curry powder, and a hint of cayenne strike the ideal warm and spicy harmony.
Simple & Accessible: Uses pantry-friendly ingredients and straightforward techniques, perfect for busy weeknights.

Vegan Butter Chicken, vegan butter chicken recipe, plant-based butter chicken, vegan tofu curry, dairy-free butter chicken - The image shows a close-up of many small, tender pieces of meat covered in thick, smooth orange sauce with a creamy texture, all in a black pan. The meat pieces are irregular shapes, coated evenly in the sauce which looks rich and steaming hot. The background is blurred but shows more of the orange sauce and meat filling the pan, with steam rising gently. The focus is on the center where the meat pieces are clearly visible and glistening from the sauce. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients come together like a familiar, comforting hug—but with a plant-based twist. Each component plays a role to replicate that classic butter chicken experience, and I’ll share tips so you can shop smart and tweak this recipe your way.

Vegan Butter Chicken, vegan butter chicken recipe, plant-based butter chicken, vegan tofu curry, dairy-free butter chicken - Flat lay of extra-firm tofu blocks with a smooth, creamy white texture beside a small pile of bright yellow garam masala and warm brown curry powder, fresh light beige garlic cloves and a knob of pale yellow grated ginger, a glossy dollop of deep red tomato paste, rich white coconut milk in a small clear container, and a handful of vibrant green chopped cilantro leaves, all naturally arranged with a few scattered whole coriander seeds, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Extra-firm tofu: Press it to remove moisture for a better crispy texture; I like ripping it into pieces because it soaks up the sauce better than cubes.
Olive oil: Adds a subtle richness while baking tofu; feel free to use avocado oil for a neutral flavor.
Cornstarch: Key for crispiness—don’t skip this to get that golden crust on your tofu.
Vegan butter: Infuses the sauce with richness, but olive oil works fine if you don’t have butter on hand.
Onion, garlic & ginger: The flavor trifecta that forms the aromatic base—freshly grated ginger packs a punch.
Garam masala & curry powder: Essential for that signature warm Indian spice profile.
Ground coriander & cayenne pepper: Add complexity and a touch of heat.
Tomato paste: Gives a deep umami flavor and subtle acidity.
Full-fat coconut milk: Creates the creamy sauce that coats the tofu perfectly.
Cooked rice & cilantro (for serving): Balances out the dish and adds freshness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Vegan Butter Chicken Recipe is so adaptable—sometimes I swap tofu for roasted cauliflower when I want a veggie-packed change. Don’t hesitate to make it your own!

Roasted Cauliflower Variation: I roast cauliflower florets tossed in oil and spices, then stir them into the sauce instead of tofu for a lighter, vegetable-forward dish.
Mild or Spicy: Adjust cayenne to suit your heat preference—sometimes I omit it for a kid-friendly version, and sometimes I add a pinch more for an extra kick.
Oil-Free Option: Swap vegan butter and oil for water or vegetable broth when sautéing to keep this recipe oil-free and lighter.

Step-by-Step: How I Make Vegan Butter Chicken Recipe

Step 1: Pressing and Preparing the Tofu

Start by pressing your extra-firm tofu to get rid of excess water; this is crucial for that crispy texture later on. Wrap the tofu block in paper towels, place a plate on top, and add some heavy books or cans to press for about 20 minutes. If you get super-firm tofu, you can skip this, but I’ve found pressing always helps.

Step 2: Baking the Tofu

Preheat your oven to 400°F. Slice the tofu into six slabs and then rip each slab into medium-large pieces—this ripping technique creates a rustic, chewy texture that holds onto sauce better than neat cubes. Toss the tofu in olive oil, cornstarch, and salt inside a ziplock bag for an even coating, then spread them out on a parchment-lined baking sheet. Bake for 25–30 minutes until beautifully golden and crispy. Keep an eye near the end to avoid burning; I usually flip once halfway through.

Step 3: Making the Sauce

While your tofu crisps in the oven, melt vegan butter in a pan over medium-high heat. Toss in the diced onions and sauté for 3-4 minutes until soft and translucent. Add freshly grated ginger and minced garlic, cooking for just another minute until fragrant. Then stir in garam masala, curry powder, ground coriander, cayenne, salt, and the tomato paste, mixing everything into a spiced paste. Pour in the full-fat coconut milk, stirring the sauce smooth. Let it simmer gently for 5-10 minutes to let flavors meld and sauce thicken slightly. Keep stirring so it doesn’t stick or form lumps.

Step 4: Bringing It All Together

Once the tofu has baked to crispy perfection, add it to the simmering sauce and stir to coat every piece in that creamy goodness. The tofu will soak up the flavors while retaining its crispy edges—absolute magic. Serve it hot over your favorite white or brown rice. Fresh cilantro on top adds that bright, herbal finish that I can’t get enough of.

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Pro Tips for Making Vegan Butter Chicken Recipe

Tofu Pressing: Always press tofu well — this step makes all the difference in getting that satisfying crispiness instead of a soggy mess.
Ripping vs. Cubing: I swear by ripping tofu by hand for texture that holds sauce better; it also looks more rustic and appetizing than cubes.
Don’t Rush the Sauce: Let the coconut milk simmer until it slightly thickens to achieve that creamy, buttery mouthfeel without adding cream or dairy.
Fresh Spices: Using fresh garlic and ginger amps up the sauce’s aroma — dried versions work but fresh is way better and worth the little effort.

How to Serve Vegan Butter Chicken Recipe

Vegan Butter Chicken, vegan butter chicken recipe, plant-based butter chicken, vegan tofu curry, dairy-free butter chicken - The image shows a white plate with a thin blue rim, placed on a white marbled surface. On the plate, there are two main layers: on the right side, fluffy, white rice garnished with small green herb pieces, and on the left side, a rich orange sauce with visible chunks of tender meat, also sprinkled with small green herb bits. The sauce looks creamy and smooth, covering the meat pieces fully. In the background, there is a white cloth with light blue stripes and two wooden utensils resting on it. A bunch of fresh green herbs is placed on the bottom left corner of the image. The lighting is bright and natural, highlighting the colors and textures clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this dish with plenty of chopped fresh cilantro for that pop of color and fresh herbal note—it brightens the creamy, spicy sauce perfectly. Sometimes I add a squeeze of fresh lemon juice or a sprinkle of toasted cashews for some crunch and zing.

Side Dishes

This Vegan Butter Chicken Recipe pairs beautifully with simple steamed basmati or jasmine rice to soak up the sauce. I also love serving it alongside warm, fluffy Easy Vegan Naan—perfect for sopping every last bit of sauce. For some greens, a quick cucumber raita made with coconut yogurt adds a refreshing counterpoint.

Creative Ways to Present

For special occasions, I like scooping the Vegan Butter Chicken into individual mini cast iron skillets or pretty bowls. A sprinkle of toasted sesame seeds or a drizzle of coconut cream swirled atop the sauce takes it from everyday to festive. A side of pickled red onions or mango chutney can elevate the flavor game, too.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find that the tofu holds its texture well for up to 4 days. The sauce may thicken and intensify overnight, which I actually love—it tastes even better the next day.

Freezing

You can absolutely freeze this Vegan Butter Chicken Recipe. Freeze in portioned airtight containers, and when ready, thaw overnight in the fridge. The sauce freezes beautifully without separation. I recommend freezing before adding fresh garnishes.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring often. If the sauce has thickened too much, add a splash of water or plant milk to loosen it up. Microwaving on medium power with a cover also works well to keep moisture in.

FAQs

Can I use other plant-based proteins instead of tofu in this Vegan Butter Chicken Recipe?

Absolutely! While tofu is fantastic for its texture and ability to soak up sauce, you can swap it for roasted cauliflower, tempeh, or even seitan if you prefer. Just roast or cook your choice of protein well, then fold it into the sauce at the end.
Is it necessary to press tofu before baking?

Pressing tofu is highly recommended to remove excess moisture, which helps the tofu crisp up in the oven rather than steam. If you buy super-firm tofu, pressing is less critical but still improves texture.
Can I make this recipe oil-free?

Yes! Simply omit the olive oil and vegan butter, and sauté the onions, garlic, and ginger with water or vegetable broth. The coconut milk still provides a creamy base. The tofu won’t crisp as much, but it will still taste delicious.
What can I serve Vegan Butter Chicken Recipe with?

Serve it over steamed rice (white, brown, or basmati) with a side of vegan naan. Fresh cilantro garnish and a simple cucumber salad or vegan raita complement the dish nicely.
How spicy is this recipe?

The recipe has a gentle warmth from the cayenne and spices but isn’t overwhelmingly spicy. You can easily adjust the heat by reducing or increasing the cayenne pepper amount based on your preference.

Final Thoughts

This Vegan Butter Chicken Recipe has quickly become one of my kitchen go-tos when I crave something rich, homemade, and comforting but still healthy and plant-based. It’s one of those dishes that feels special without requiring hours in the kitchen, plus it impresses friends who never even guess it’s vegan. I highly recommend giving it a try—you might just fall in love with this buttery, spicy, bold flavor combo just like I did. Grab your tofu, and let’s get cooking!