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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This is THE best vegan butter chicken I’ve made so far. It’s amazing, thank you for sharing your delicious recipes !!!
That makes me so happy 😍
I make this recipe so often that I thought it was unfair not to come here and leave a comment. It is absolutely delicious, and it pleases also the non-vegans/vegetarians.
Hey Leilane, thank you for this lovely review! I’m so happy you love it 🥰
Just wondering about the steps to get the tofu texture right. Should I first freeze the tofu in its store package? Then thaw and press out the excess water? Or do I first press out the excess water, and then freeze? Thanks!
Hey Lynn, freeze in the store package (I usually have a couple in the freezer at all time), then thaw and press out the excess water. Hope you love this one 💚
Ah this looks so good. I just realised too late that it needs to marinate overnight or at least for 2 hours and I am wondering if I can get away with 30 mins or if I should pop the tofu in the fridge overnight and make something else tonight🥲
Hey Andria, 30 minutes is fine, it would just soak up a little less flavors, but would still be delicious! When my recipes call for marinating tofu, it’s best to follow to maximise the flavor, but you would usually still get a decent result if you skip or shorten the marinating time, and it does not impact the nutrition 🙂
I’ve also just posted a 20 minutes quick version of this meal for busy week nights: https://plantbaes.com/easy-vegan-butter-chicken-with-tofu/
Let me know how you go 💕
The recipes are foolproof, quick and easy to prepare, nutritious and taste delicious. Win-win 🙂
Very happy to have found Plantbaes!
Hey Sue, thank you so much for your lovely message! I’m so happy you’re enjoying the recipes!
This was absolutely delicious. I ended up using half yogurt, half mayo, in the tofu marinade (turns out a little cup of yogurt from the store does not equal 1 cup). Thanks for the recipe!
So happy you liked it 💚
Have you used other nuts other cashews? Wondering what I can replace with?
I have not for this specific recipe, but as a general rule sunflower seeds make a great nut free substitute for cashews 🙂