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 tsp 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· 4.9 from 75 reviews

If you’ve been craving that rich, comforting Indian classic but want to skip the dairy and meat, I’m about to share something truly special — my Vegan Butter Chicken Recipe. Trust me, this dish has all the warmth and creamy texture you love, with tofu standing in brilliantly, soaking up the spiced coconut sauce. It’s one of those recipes I keep going back to because it’s just so satisfying and easy to pull together. Stick around — I’ll show you all my tips so you nail it every single time!

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Why This Recipe Works

Tofu Texture: Ripping the tofu instead of cubing creates a delightfully chewy texture that soaks up the sauce better.
Creamy Coconut Base: Using full-fat coconut milk adds that luscious creaminess without dairy, keeping the sauce rich and velvety.
Balanced Spices: The blend of garam masala, curry powder, coriander, and cayenne hits all the right flavor notes — warmth, earthiness, and just a touch of heat.
Oven-Baked Tofu: Baking coated tofu gets it perfectly crispy on the outside while remaining tender inside, making every bite delicious.

Vegan Butter Chicken, plant-based Indian curry, dairy-free butter chicken, vegan Indian recipes, tofu vegan curry - 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

The magic of this Vegan Butter Chicken Recipe lies in combining simple, wholesome ingredients that build layers of flavor. Each part brings something important — tofu acts like a blank canvas, the spices bring warmth, and the coconut milk gives it that buttery mouthfeel. Let me walk you through what you’ll need and why they shine here.

Vegan Butter Chicken, plant-based Indian curry, dairy-free butter chicken, vegan Indian recipes, tofu vegan curry - 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: Pressing it removes excess moisture so it crisps up nicely without sogginess.
Olive oil: Helps the tofu get golden and adds a mild richness.
Cornstarch: Coats the tofu to give it that crave-worthy crispy crust when baked.
Vegan butter or olive oil: For sautéing the aromatics and building that luscious sauce base.
Onion: Adds natural sweetness and depth when softened.
Ginger & garlic: Essential aromatics that brighten and enhance the spices.
Garam masala, curry powder, coriander, cayenne: The soul of this dish — these spices bring warmth, earthiness, and a subtle kick.
Salt: Balances flavors and brings everything together.
Tomato paste: Concentrates that umami tomato flavor to enrich the sauce.
Full-fat canned coconut milk: Gives a creamy, dairy-free richness that makes the sauce buttery and smooth.
Cooked rice, cilantro, and easy vegan naan: For serving — they’re the perfect companions that soak up every drop of sauce.

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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.

Make It Your Way

I love that this Vegan Butter Chicken Recipe is so flexible — you can easily tweak it to fit your mood or whatever you have on hand. Over time, I’ve tried lots of variations that work great without sacrificing any of that classic, comforting flavor we all want.

Variation: Once, I swapped out tofu for roasted cauliflower, and honestly, it was just as wonderful — perfect if you want a lower-protein, veggie-forward meal.
Spice Adjustments: Feel free to cut back on the cayenne if you’re sensitive to heat, or add a pinch of smoked paprika for a subtle smoky twist.
Dairy-Free Options: Use olive oil instead of vegan butter if you’re avoiding processed fats, and it still tastes amazing.

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

Step 1: Press and Prepare the Tofu

Start by pressing the tofu — this step is a game-changer. Wrap your blocks in paper towels, place a plate or pan over them, then weigh it down with heavy books. After about 20 minutes, the tofu will be firmer and better able to crisp up in the oven without turning soggy. If you’re using super-firm tofu, you can skip this, but I’ve noticed pressing really improves texture. Then, slice each block into 6 pieces and rip them into medium-large chunks for a delightfully rustic look and texture.

Step 2: Coat and Bake the Tofu

Pop your tofu bits into a large ziplock bag with olive oil, cornstarch, and salt — close it up and gently shake until every piece is nicely coated. Lay them out on a parchment-lined baking sheet, making sure they’re spread out evenly so they crisp up rather than steam. Bake at 400°F for 25-30 minutes until you see that gorgeous golden color and crispy edges. This step is key to getting tofu that holds its own against the rich sauce.

Step 3: Cook the Aromatic Sauce

While the tofu bakes, melt vegan butter in a large pan over medium-high heat. Toss in diced onions and cook for 3-4 minutes until they soften and become translucent — you want them softened but not browned. Add grated ginger and minced garlic, sautéing for about a minute to release their fragrant oils. Then stir in garam masala, curry powder, coriander, cayenne, salt, and tomato paste, mixing well. Finish by pouring in the coconut milk, and simmer gently for 5-10 minutes, stirring often to marry all those spices into a creamy, dreamy sauce.

Step 4: Combine and Serve

Once the tofu is golden and crispy, add it straight to the pan with your sauce. Gently toss to coat all the pieces, letting them soak up that spiced coconut cream goodness. Serve your Vegan Butter Chicken over a bed of warm rice with chopped cilantro sprinkled on top for freshness. I always grab some easy vegan naan to scoop up every last bit — it’s pure comfort food heaven!

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Tips from My Kitchen

Pressing Makes Perfect: Pressing tofu is absolutely worth the effort — it prevents sogginess and helps it crisp up beautifully.
Ripping Over Cubing: I’ve found that ripping tofu creates a more natural texture that clings better to the sauce than neat cubes.
Simmer Gently: Keep the sauce on low-medium heat to avoid coconut milk separating and to let flavors fully blend.
Don’t Skip Tomato Paste: It adds umami depth that turns a good sauce into a great one — definitely add it!

How to Serve Vegan Butter Chicken Recipe

Vegan Butter Chicken, plant-based Indian curry, dairy-free butter chicken, vegan Indian recipes, tofu vegan curry - 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 always top this dish with plenty of freshly chopped cilantro — it cuts through the richness with a burst of freshness and adds a bright pop of color. Sometimes I like a squeeze of fresh lemon juice right before serving to brighten the whole plate up. And if you like a bit of texture and crunch, toasted cashews sprinkled on top feel indulgent without messing with the flavors.

Side Dishes

This Vegan Butter Chicken pairs perfectly with steamed basmati rice or nutty brown rice — both soak up the sauce like champs. For extra comfort, I always serve it with warm, fluffy vegan naan which is fantastic for mopping up every drop. Sautéed spinach or a simple cucumber salad on the side add a refreshing contrast to the creamy curry.

Creative Ways to Present

For a special occasion, try serving your Vegan Butter Chicken in pretty small bowls arranged family-style on a festive table with colorful naan stacks in a basket. Garnish each bowl with delicate edible flowers or a swirl of coconut cream for an elegant touch that always impresses guests. Another fun idea — make mini stuffed naan pockets with the saucy tofu inside for an irresistible party appetizer.

Make Ahead and Storage

Storing Leftovers

I store leftover Vegan Butter Chicken in an airtight container in the refrigerator — it keeps well for up to 4 days. The tofu soaks up even more flavor as it sits, which means leftovers taste even better sometimes! Just keep the rice separate so it doesn’t get mushy.

Freezing

Freezing works great if you want to prep in advance. I place cooled leftovers in freezer-safe containers or heavy-duty bags, removing as much air as possible. The tofu softens a bit after freezing but still tastes fantastic. Freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat this vegan butter chicken gently in a pan over medium-low heat, adding a splash of water or coconut milk if it thickened too much. This keeps the sauce creamy and prevents the tofu from drying out. Microwave works in a pinch, but stirring every 30 seconds helps keep it from overheating unevenly.

FAQs

Can I use another plant protein instead of tofu in this Vegan Butter Chicken Recipe?

Absolutely! Roasted cauliflower is a fantastic alternative if you prefer something lighter or want more veggies. You could also try tempeh or even seitan if you want a chewier texture, but adjust cooking times accordingly as these proteins cook differently.
Is it necessary to press the tofu before cooking?

Pressing tofu is highly recommended to remove excess moisture, which helps the tofu crisp up rather than steam in the oven. If you’re using super-firm tofu that’s very dense already, pressing is optional but generally results in better texture.
Can I make this recipe oil-free?

Yes! Just omit olive oil and vegan butter, and use water to sauté the onions and aromatics. The coconut milk and spices still create a deliciously rich sauce without added fat, though texture of tofu might be slightly less crispy.
What’s the best way to reheat leftovers?

The stovetop is best—heat gently with a splash of water or coconut milk to keep the sauce creamy and tofu tender. Microwave works too, but heat in short bursts and stir to prevent drying out.
Can I use light coconut milk instead of full-fat?

You can, but the sauce won’t be as rich or creamy. Full-fat coconut milk lends the buttery feel this Vegan Butter Chicken Recipe is known for, so I recommend sticking with that if possible.

Final Thoughts

This Vegan Butter Chicken Recipe has become one of my go-to comfort meals because it’s cozy, packed with flavor, and surprisingly simple. Every time I make it, I’m reminded that plant-based cooking doesn’t have to be complicated or bland — it can be full of soul and satisfying, too. I hope you’ll give it a try soon and make it your own; I’m confident you’ll love how creamy and flavorful it turns out. Let me know how your kitchen adventure goes — I’m cheering you on!