Vegan Butter Chicken - Chef Fun Kitchen

Vegan Butter Chicken

A easy model of the famous Indian dish, made completely vegan! The tofu for Vegan Butter chook is ready in a unique way that couldn’t be less complicated and somehow makes it taste plenty like chicken. better than take-out and healthier, too!

Butter hen is one of the maximum popular Indian dishes round, with it’s mildly spiced creamy tomato sauce, and packed complete of flavor. It’s commonly made with dairy cream, and of route with hen. I’ve created the maximum delicious vegan model, and that i’m so excited to percentage it with you these days!

Vegan Butter Chicken

The “hen” is genuinely tofu, but it’s now not any antique tofu. No, the tofu is prepared in a unique way within the oven that makes it perfectly chewy. It truly tastes very much like hen, in particular once drenched inside the creamy sauce. 

The most effective element you might not be acquainted with is garam masala. It’s a awesome spice mix to have handy. i take advantage of it in Vegetable Korma, and different dishes, too. It’s a blend of numerous Indian spices and provides an outstanding amount of flavor in your recipes. a number of normal grocery shops carry it, or discover it at an Indian market. you can also order it on-line.

Vegan Butter Chicken

For the tofu:

  • 2 (16 oz) blocks extra-firm tofu
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt

For the sauce:

  • 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

For serving:

  • 4 cups cooked white or brown rice
  • chopped cilantro
  • Easy Vegan Naan


  1. Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)
  2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great texture for this dish.
  4. Add the tofu pieces to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.
  5. While the tofu bakes, prepare the sauce: Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Saute the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer for 5-10 minutes, stirring frequently.
  6. When the tofu is done baking, add it to the sauce and stir to coat the pieces. Serve over rice with Easy Vegan Naan. Garnish with chopped fresh cilantro. Enjoy!

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