This creamy vegan butter chicken is a delightful twist on a classic dish. Made with plant-based ingredients, it’s rich and full of flavor without the dairy!
You won’t believe how tasty it is! I love serving it over rice with some warm naan bread on the side. Trust me, your taste buds will thank you! 🌱🍛
Key Ingredients & Substitutions
Tofu or Chickpeas: Both tofu and chickpeas provide great protein. If you prefer a firmer texture, stick with tofu. For a quicker option, canned chickpeas can be used. You can also use tempeh for a different flavor and texture!
Coconut Milk: This lends creaminess to the sauce. If you’re not a fan of coconut, you can swap it with almond milk or cashew cream, although the flavor will change. Just ensure you pick a full-fat version for richness.
Spices: Garam masala is key to the authentic flavor of butter chicken. If you don’t have it, you can make a quick substitution with equal parts cumin, coriander, and a pinch of cinnamon. Another option is to use curry powder, though it’ll taste different!
Fresh Cilantro: This adds a fresh contrast to the creamy sauce. If you’re not a fan of cilantro, parsley can work as a substitute, or just leave it out altogether!
How Do I Get Perfectly Cooked Tofu?
Cooking tofu just right can really enhance your dish. Follow these simple steps:
- Start by pressing the tofu to remove excess moisture. This step is crucial, as it helps to achieve a firmer texture.
- Cut the tofu into even cubes to ensure that they cook uniformly.
- Heat your pan over medium heat with a little oil or vegan butter until it’s hot. This helps to create a nice golden crust.
- Add the tofu cubes without overcrowding the pan; this allows them to brown rather than steam.
- Cook for about 8-10 minutes, turning occasionally, until all sides are golden and crispy.
Following these steps will give you that delicious contrast of crispy outside and soft inside that pairs perfectly in the sauce!
How to Make Creamy Vegan Butter Chicken
Ingredients You’ll Need:
For the Main Dish:
- 1 block (14 oz) firm tofu or 2 cups chickpeas (for protein substitute)
- 2 tbsp vegan butter or oil (such as coconut or olive oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup raw cashews (soaked in hot water for 20 minutes)
- 1/2 cup coconut milk or any plant-based cream
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
For Serving:
- Cooked basmati rice
- Vegan naan or flatbread (optional)
How Much Time Will You Need?
This delicious creamy vegan butter chicken will take you about 45 minutes in total. It includes around 15 minutes for prep and 30 minutes for cooking. It’s a straightforward process that will leave you with a warm and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Protein:
Start by pressing the tofu to remove excess water. This helps it get a nice texture when cooked. Once pressed, cut the tofu into bite-sized cubes. If you’re opting for chickpeas, just drain and rinse them!
2. Brown the Protein:
In a large pan, heat the vegan butter or oil over medium heat. Add your tofu cubes and cook them until they’re lightly browned on all sides, which should take about 8-10 minutes. Once done, remove them from the pan and set aside.
3. Sauté the Aromatics:
In the same pan, add the chopped onions and cook for about 5 minutes until they become soft and translucent. This brings out their sweetness! Then, stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
4. Toast the Spices:
Add the garam masala, ground cumin, smoked paprika, turmeric, chili powder, and salt to the pan. Stir everything together and let the spices toast for about 1 minute to enhance their flavors.
5. Create the Sauce:
Next, mix in the tomato paste and the can of crushed tomatoes. Let this simmer for around 10 minutes while stirring occasionally to develop the sauce’s rich flavor.
6. Blend the Cashew Cream:
While the sauce is simmering, drain the soaked cashews and blend them with the coconut milk until smooth and creamy. This will add that beautiful creaminess to your dish!
7. Combine Everything:
Stir the cashew-coconut cream mixture into the tomato sauce and add the lemon juice. Mix well and let it simmer for an additional 5 minutes so all the flavors blend together.
8. Add Protein Back In:
Return the browned tofu or chickpeas to the sauce. Mix gently to coat them well with the creamy sauce. Cook for another 3-5 minutes until everything is heated through.
9. Serve:
Serve your creamy vegan butter chicken hot over a bed of cooked basmati rice, and don’t forget to garnish it with fresh chopped cilantro. If you have some vegan naan or flatbread, that makes for a perfect side!
Enjoy your delicious creamy vegan butter chicken! It’s comforting, flavorful, and sure to impress!
Frequently Asked Questions (FAQ)
Can I Substitute Tofu with Another Protein?
Absolutely! You can use 2 cups of chickpeas for a protein alternative. If you prefer another option, tempeh works well too and provides a nice texture!
Can I Use a Different Cream Instead of Coconut Milk?
Yes! If you’re not a fan of coconut milk, feel free to substitute it with almond milk or cashew cream. Just keep in mind that this will slightly alter the flavor and creaminess.
How Long Can I Store Leftovers?
You can store leftover creamy vegan butter chicken in an airtight container in the fridge for up to 4 days. Just reheat it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the sauce and cook the protein the day before, then combine them when you’re ready to serve. Just store them separately in the fridge and reheat before serving!
