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Vegan Butter Chicken

Vegan Butter Chicken
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A halal-friendly, plant-based Vegan Butter Chicken recipe that offers a rich, creamy texture without any dairy. This dish uses wholesome, nourishing ingredients that satisfy even picky eaters, comes together quickly for busy weeknights, and features a balanced, approachable spice profile. It's also perfect for meal prep.

Ingredients

Scale

16 oz Extra Firm Tofu or Soy Curls
1 can (14 oz) Coconut Milk (Full Fat)
15 oz Tomato Sauce or Puree
3 tbsp Vegan Butter
1 medium Onion (Finely Chopped)
2 tbsp Garlic & Ginger Paste
1.5 tbsp Garam Masala
1 tsp Turmeric
1 tsp Cumi
1 tbsp Lemon Juice
0.5 cup Halal Vegetable Broth

Instructions

  1. Prepare the Protein: First, press your extra firm tofu to remove excess water. Cut it into bite-sized cubes. Toss the cubes in a little turmeric and salt. Sauté them in a pan with a splash of oil until they are golden brown. Remove them from the pan and set them aside
  2. Sauté the Aromatics: In the same large skillet, melt the vegan butter. Add the chopped onions and cook until they are translucent. Next, stir in the garlic and ginger paste. Cook for another minute until the room smells amazing
  3. Toast the Spices: Add the garam masala, cumin, and turmeric to the onion mixture. Stir constantly for 30 seconds to toast the spices. Do not let the spices bur
  4. Simmer the Sauce: Pour in the tomato sauce and the halal-friendly vegetable broth. Stir well to combine. Let the sauce simmer on low heat for about 10 minutes
  5. Make it Creamy: Stir in the full-fat coconut milk and the lemon juice. The sauce will turn a beautiful orange hue. Add the sautéed tofu back into the pan. Let the Vegan Butter Chicken simmer for another 5 to 7 minutes so the tofu absorbs the flavors
  6. Final Touches: Taste your Vegan Butter Chicken and add salt as needed. If the sauce is too thick, add a splash more broth. Garnish with fresh cilantro before serving your Vegan Butter Chicke

Notes

To get the best results, do not rush the onion-cooking process. Well-browned onions provide a natural sweetness to the sauce.

Use high-quality garam masala for an authentic taste.

For a restaurant-style finish, blend the sauce in a high-speed blender before adding the tofu.

Always use full-fat coconut milk for the creamiest results, as thin, light coconut milk can make the dish watery.

Let the Vegan Butter Chicken sit for ten minutes before serving to allow the spices to fully settle.

Store leftovers in an airtight container in the refrigerator for up to four days; many find it tastes better the next day.

To reheat, place in a small saucepan over medium-low heat, adding a splash of water or broth to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring in between.

This dish freezes remarkably well. Thaw overnight in the fridge before reheating for a convenient emergency meal.

Nutrition

Find it online: https://fabiloustaste.com/vegan-butter-chicken/