Classic Butter Chicken
Craving the rich, aromatic comfort of butter chicken but want a plant-based version? This recipe delivers all the creamy tomato and tender, spiced "chicken" you love, entirely from vegan ingredients. The secret is in the sauce—sautéed onions and garlic simmered with tomato, garam masala, and turmeric, then blended smooth for an irresistibly creamy finish.
This vegan butter chicken is sure to become a new favorite in your rotation. The other night my friend and I each had 3 bowls of it without even realizing.
~4-6 servines
- 2 Packages Vegan Chicken (I used the brand Just Meat (@eatjust))
- 1 Lemon (Fresh squeezed)
- Salt (To taste)
- 1 Medium Yellow Onion (Sliced)
- 1 Cup Vegan Butter
- 1 Tsp Paprika
- 1 Tsp Ground Cumin
- 1.5 Tsp Garam Masala
- 1 Tsp Red Chili Powder
- 1/2 Tsp Ground Turmeric
- 1.5 Tsp Salt
- 3 Tbsp Tomato Paste
- 1 Tbsp Lemon Juice
- 1 Tbsp Fresh Ginger (Minced)
- 1 Tbsp Garlic Cloves (Minced)
- 1 Can Diced Tomatoes (14 oz)
- 8 Oz Vegan Cream Cheese
- 1/2 Cup Plant-Based Milk
- Prepare Just Chicken
Cook Just Meat on the stovetop according to package instructions until golden and heated through.
Season lightly with salt while cooking.
Once cooked, transfer to a bowl, squeeze fresh lemon juice over the chicken, and set aside. - Make Butter Masala Sauce
Sauté the sliced yellow onion in vegan butter over medium heat until soft.
Add tomato paste, fresh garlic, fresh ginger, lemon juice, paprika, cumin, red chili powder, garam masala, turmeric, and salt.Cook 2 mins, stirring constantly until fragrant.
Stir in diced tomatoes.Simmer over low-med heat for 5 mins.
Whisk in vegan cream cheese and plant-based milk until smooth and creamy.
Blend the sauce in blender in batches for extra creaminess, then return to the pan. - Combine Chicken and Sauce
Add the cooked chicken into the butter masala sauce.
Simmer for 5 mins.
Thank you for printing this recipe, I know you're going to love it!
Your foodie friend,
Roma B @itsromab