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Vegan Butter Chicken Recipe
February 13, 2025 Plume Ridge Bottle Shop

Vegan Butter Chicken Recipe

Vegan Butter Chicken Recipe

If you love the rich, creamy flavors of Indian butter chicken but want a plant-based version, this Indian Vegan Butter "Chicken" is the perfect dish for you. Instead of chicken, we’re using tofu, which soaks up all the flavors of the spiced tomato-based curry. This dish is packed with aromatic spices, creamy coconut milk, and a hint of heat, but its 100% vegan. Serve it over fluffy basmati or jasmine rice with  side of naan bread. We also have the perfect wine pairings for this dish too! 

Ingredients

For the Tofu Marinade:

  • 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
  • 1/2 cup unsweetened dairy-free yogurt (or coconut milk)
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 tbsp lemon juice

For the Curry Sauce:

  • 2 tbsp coconut oil or vegan butter
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper (adjust for spice preference)
  • 1 tsp paprika
  • 1 can (14 oz) crushed tomatoes
  • 1 can (14 oz) full-fat coconut milk
  • Salt & pepper, to taste
  • 1/2 cup chopped fresh cilantro (for garnish)

Cooking Instructions

1. Prepare the Tofu

  1. Press the tofu for at least 15 minutes to remove excess water. Then, cut it into bite-sized cubes.
  2. In a bowl, mix the dairy-free yogurt (or coconut milk) with turmeric, garam masala, cumin, smoked paprika, salt, and lemon juice.
  3. Add the tofu cubes and toss to coat. Let it marinate for at least 30 minutes (or up to 2 hours for deeper flavor).

2. Cook the Tofu

  1. Heat a non-stick pan over medium heat and add a drizzle of coconut oil.
  2. Cook the marinated tofu for 3-4 minutes per side, until golden and slightly crispy. Remove from the pan and set aside.

3. Make the Curry Sauce

  1. In the same pan, add more coconut oil and sauté the onion until soft (about 5 minutes).
  2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
  3. Stir in the cumin, coriander, garam masala, cayenne, and paprika. Cook for about 30 seconds to toast the spices.
  4. Pour in the crushed tomatoes and let it simmer for about 10 minutes, stirring occasionally.
  5. Add the coconut milk and maple syrup, stirring to combine. Let the sauce simmer for another 5-7 minutes, until it thickens slightly.
  6. Season with salt & pepper to taste.

4. Combine Everything

  1. Add the cooked tofu back into the pan, stirring to coat it in the creamy sauce. Let it cook for 5 more minutes to absorb the flavors.
  2. Garnish with fresh cilantro and serve over basmati or jasmine rice. 

Wine Pairing Recommendation

For a perfect wine pairing, go for a Riesling or Gewürztraminer, both have a touch of sweetness that helps balance the spices. If reds are more your thing, try a Pinot Noir or Grenache, which are light enough to complement the dish without overpowering it.

Contributed by Ray Ibanez, E-Commerce Manager for Plume Ridge Bottle Shop.

Filed in: Asian Food, Food Blog, Indian Food, Ray Ibanez, Recipe, Vegan, Vegetables, Vegetarian
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