Vegan Butter Chicken (Vegan Chicken Tikka Masala)

This Vegan Butter Chicken is a plant-based twist on the classic Indian dish, Chicken Tikka Masala. It’s made with tender, flavorful vegan chicken (or tofu) in a rich, creamy tomato-based sauce. This vegan version uses coconut milk for creaminess and a mix of aromatic spices that create a warm, comforting dish perfect for any occasion. Serve it with basmati rice or naan bread for a complete meal.

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Vegan Chicken:

1 block firm tofu (or 1 1/2 cups soy curls, tempeh, or seitan)
2 tablespoons olive oil
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
1/2 teaspoon chili powder (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice

For the Butter Chicken Sauce:

2 tablespoons olive oil or vegan butter
1 large onion, finely chopped
4 cloves garlic, minced
1-inch piece of ginger, minced or grated
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon chili powder (optional)
1 (14-ounce) can diced tomatoes (or 2 cups crushed tomatoes)
1/2 cup coconut milk (full-fat for creaminess)
1/2 cup water or vegetable broth
1 tablespoon tomato paste
1 teaspoon maple syrup (optional, for sweetness)
Salt, to taste
Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Vegan Chicken

If using tofu, press the tofu to remove excess moisture, then cut it into cubes.
In a bowl, combine the tofu with olive oil, turmeric, cumin, smoked paprika, ground coriander, chili powder, salt, pepper, and lemon juice. Toss to coat and let it marinate for at least 10-15 minutes (or up to an hour if you have time).
In a large skillet, heat a tablespoon of olive oil over medium heat. Cook the marinated tofu or vegan meat until golden brown and crispy on all sides, about 8-10 minutes. Set aside.

2. Make the Butter Chicken Sauce

In the same skillet, add the remaining tablespoon of olive oil (or vegan butter). Heat over medium heat, then sauté the onion until soft and golden, about 5-7 minutes.
Add the garlic and ginger and cook for another minute until fragrant.
Stir in the cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes, coconut milk, water (or broth), tomato paste, and maple syrup. Stir to combine, bring the mixture to a simmer, and cook for 10 minutes until the sauce thickens slightly.
Season with salt to taste.

3. Combine Vegan Chicken and Sauce

Add the cooked tofu (or your choice of vegan chicken) back into the sauce and simmer for an additional 5-7 minutes, allowing the flavors to meld together.
Adjust seasoning if needed, adding more salt or maple syrup for balance.

4. Serve

Serve the Vegan Butter Chicken over basmati rice, with a side of naan, or on its own for a comforting meal.
Garnish with fresh cilantro for a pop of color and extra flavor.

Tips:

Make it Gluten-Free: If using tofu or soy curls, this dish is naturally gluten-free. Just ensure your vegan naan and other sides are also gluten-free if required.
Customize the Protein: You can use soy curls, tempeh, or seitan instead of tofu for different textures and flavors.
Add Vegetables: You can also add peas, bell peppers, or spinach to the sauce for added nutrition and color.
Adjust the Heat: If you prefer a spicier dish, increase the chili powder or add some diced green chilies.

This Vegan Butter Chicken is creamy, aromatic, and full of flavor. It’s a wonderful dish to enjoy with family or guests, offering the comforting richness of traditional butter chicken with all the goodness of plant-based ingredients!