Creamy Vegan Butter Chicken You'll Crave in 15 Minutes

This Vegan Butter Chicken recipe captures the essence of the traditional dish, ready in just 15 minutes.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 medium Onion Provides aromatic flavor and sweetness; substitute with shallots for a milder taste.
1 cup Cherry Tomatoes Add natural sweetness and acidity; alternate with regular diced tomatoes or tomato puree.
2 cups Chickpeas Key protein source; can be substituted with butter beans, tofu, or a vegan meat alternative.
1 can Canned Diced Tomatoes Enhances flavor and texture; use fire-roasted for an extra flavor boost.

For the Spices

1 teaspoon Turmeric Adds earthy flavor and vivid color; can be replaced with curry powder for a stronger taste.
1 teaspoon Onion Granules For concentrated onion flavor; fresh onions can also be used if necessary.
1 teaspoon Paprika Adds depth and color; use smoked paprika for a different flavor profile.
2 teaspoons Curry Powder Provides the aromatic spice blend typical of butter chicken; choose based on preferred heat level.

For the Sauce

1 can Coconut Milk Creamy base for the sauce; full-fat or reduced fat can be used.
2 tablespoons Tomato Paste Thickens the sauce while intensifying tomato flavor.
2 tablespoons Peanut Butter Essential for creaminess and richness; other nut butters can be swapped but will alter the flavor slightly.
2 tablespoons Tamari A gluten-free soy sauce alternative for added umami flavor; coconut aminos can also be used.

Equipment

Non-stick frying pan

Method

Step-by-Step Instructions

In a non-stick frying pan, add a splash of water or vegetable broth over medium heat. Once warmed, toss in the chopped onion and cook for 1-2 minutes until softened and fragrant.
Introduce the halved cherry tomatoes to the pan, stirring gently. Cook for an additional 2 minutes until the tomatoes begin to soften and release their juices.
Stir in the chickpeas, canned tomatoes, turmeric, onion granules, paprika, and curry powder. Cook this mixture for 2 minutes.
Pour in the coconut milk, tomato paste, and peanut butter, stirring everything together. Allow the mixture to simmer on low heat for about 7-8 minutes.
Just before serving, stir in the tamari for an umami kick. Cook for an additional minute.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 28gProtein: 12gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 700mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 5IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Ensure the coconut milk is well-stirred before adding it to the sauce to avoid any separation. Store leftover vegan butter chicken in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!