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Vegan Butter Chicken is a healthy, delicious version of Butter Chicken. This butter chicken recipe is meat-free, dairy-free, vegan, gluten-free, oil-free, and soy-free, with a nut-free option.
This no butter no chicken recipe is found in Dreena’s Kind Kitchen… has been a favorite with readers for years – read on!
This vegan butter chicken recipe came about quite a few years ago when I was speaking at a vegan festival (Ottawa VegFest). During some food chat with a volunteer (hi Natalie!) at the event, the topic of veganizing butter chicken came up.
As I’ve been vegan for so long, I’ve never tried butter chicken. But I do know how much people love the dish.
Chatting with Natalie, she mentioned she made a vegan butter chicken dish and I said “oh, I‘ve got to create a recipe when I get home“!
And I did.
I did a little research on the flavors and components of the dish and created my own ‘healthied’ up vegan butter chicken.
My “No Butter No Chicken” is abundantly flavorful – rich yet not heavy. You can always increase the cashew cream or coconut milk if you like. For me, the balance of flavor and richness is just right.
To save time, you might want to opt for the coconut milk version. However, I will say that the cashew cream version makes this plant-based butter chicken recipe especially delicious!
So if you have the time (and really, it doesn’t take that long) make the cashew cream! You can use the cashew cream recipe from this post – works a charm.
That’s it, let’s get to this vegan butter chicken, already! Let me know how you like it in the comments.
I’d love to hear how you serve it, and whether you opt for the cashew or coconut version.
Enjoy! x Dreena
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4.93 from 13 votes
Vegan Butter Chicken Recipe
Course entree, Main Course
Cuisine Indian
Keyword butter chicken, chickpeas, curry, gluten-free, potatoes, tomatoes
Ingredients
- 2 cups chopped onion
- 3/4 cup coconut cream or cashew cream (see link in notes) use coconut cream for nut-free version: 1 small can (160 ml) regular coconut milk (remove 2-3 tbsp of coconut water to saute), see note
- 1 tbsp garam masala
- 1 tsp cumin seeds
- 1/2 tsp cinnamon
- 1 tsp ground coriander
- 1/4 tsp crushed red pepper flakes
- 1 – 1 /4 tsp salt
- black pepper to taste optional
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 2 14 / 15 oz cans chickpeas rinsed/drained (about 3 1/2 cups)
- 5 cups cubed red or yellow potatoes not russet, see note (roughly 2 lbs)
- 1 tbsp grated fresh ginger see note
- 1/4 – 1/2 cup chopped fresh cilantro optional, use to taste
- lemon wedges for serving
Instructions
In a large pot over medium-high heat, add the onion, 2-3 tbsp coconut milk (see note), and the spices and salt. Saute, stirring occasionally, for 6-7 minutes. Add more of the coconut milk if needed, if mixture is sticking. After this time, add the garlic, and stir through for a minute. Add tomatoes, chickpeas, and potatoes. Turn heat to high, and bring mixture to a boil. Once it reaches a boil, reduce heat to low, cover, and let simmer covered for 25-30 minutes, until potatoes are fork tender. Add ginger, and remaining coconut milk or cashew cream (use as much as you like, or as little) and stir through. If using cilantro, add to taste and stir through long enough for it to wilt. Taste, add additional salt and pepper if desired. Serve with lemon wedges for serving.
Notes
- Serving Suggestions: Serve over cooked brown rice or other cooked grain. Try serving along with roti or other flatbreads, along with a sweet chutney.
- Coconut Milk Note: Use regular coconut milk. When you open the can, there will be a thicker cream portion, and a more milky water. Use a few tablespoons of the milky water to saute, then add the remaining cream to finish. If using cashew cream, simply saute in 2-3 tbsp of water. If you want a lower-fat version, use less cream, 1/2 cup or less.
- Potato Note: Use potatoes that will hold their shape after cooking. Red or yellow potatoes work better than russet. If you do use russet, just know they will likely break down more in the sauce.
- Ginger Note: I like adding the ginger at the end of cooking to keep it vibrant. You can add it earlier while sautéing the spices, if you prefer, or divide adding the ginger between the sauce and finishing.
This post was originally published February 2018 and has been updated for February 2024.
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Reader Interactions
Comments
Hilary says
This was delicious. Thank you for the recipe! I used a mix of baby carrots (chopped very small), sweet potatoes & potatoes and subbed a small amount of veggie ground round for some of the chickpeas. So not quite as healthy as your version. I added 1.5 cups of water and it took a long time to cook the veggies, but all the better for the flavour!
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Deschraff says
At first I wasn’t sure what liquid would come to a boil! After cooking half an hour there’s some more liquid and I raised the temp so the potatoes would cook 🙂 Smells terrific
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Heather N says
Delicious! Just made it for the first time and it is awesome, I’m sure it will go into regular rotation. I had the same undercooking potato problem, cut them to the sizing in your picture, covered, everything measured, gas stove. I’ll just cut them up smaller next time and add a little water, definitely still love it!Reply
Sinead Quinn Biskup says
Could this be made in an instant pot? If so any suggestions on how to do it? I am keen but I am trying to use a slow cooker more to make life simpler
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Chelsea Vause says
Hi Dreena,
I have made this recipe about five times (I love it) and each time I have the same two problems. First of all I love in a high altitude area so I know that can affect cooking; additionally I am in Utah and we are dry… Very little humidity.Problem 1: the potatoes cook on the inside but not the outside edge. It takes double the cooking time. I researched this and the acidity in the tomatoes makes the potatoes not cook. I have used both red and russet potatoes (I know you said no russet but it hasn’t made a difference for me).
Problem 2: there is not enough liquid in the recipe. I always end up adding 2 cups of water, and then nearly doubling the spices and salt to make up for that. I assume that you are closer to sea level and that is why mine needs more water.
Next time I start with 2 c water and add the tomatoes near the end of cooking.
The only other thing I change is that I do not use coconut milk (I follow the Starch Solution and coconut is quite high in saturated fat so no allowed).
Thank you for the amazing recipe! I love it so much.
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Amelia says
Do you use anything in place of the coconut milk, or do you just leave it out completely?
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Dreena says
Hi Amelia, the option is to use either the coconut milk or the cashew cream to add that creamy element to the dish.
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Amelia says
Thanks so much, Dreena. I was more curious about Chelsea’s version since I’m also doing low/no fat. What I wound up doing was adding some corn starch to plant milk, mixing it up, and using that instead, and I also used sweet potatoes because that is what I had. It was delicious! I did wind up pulling the sweet potatoes out of the pot and cooking them in the microwave because they weren’t really cooking even after I simmered for twice the amount of time, and then re-added them. Worked like a charm. It was so good, I will likely use sweet potatoes from now on.
I am making it again today except I will add chopped fresh kale as another commenter suggested (she didn’t say at which point, but I figure after the boil, before the simmer).
Do you think purple onions would work? My vegetable delivery didn’t arrive as scheduled and that’s all I’ve got.
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Margaret says
I cook the potato before hand, but still very firm. So probably 3/4 cooked. This way they are completely cooked, and there is enough liquid without adding water. I also increase the spice by about half. That’s just my preference though.
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Birdie says
I don’t see how anyone’s potatoes cooked on low for 20 minutes (especially without adding water). I had to add water and cook double time in order for the potatoes to finish cooking.
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Dreena says
Hi Birdie, did you cook covered? If not, that would take longer. Also, may be difference in size of potatoes.
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Carrie says
Yes – I had this same issue. In fact, I wondered if I should’ve used cooked potatoes instead. I cooked covered and it still took double the time (at least) and I had to add more liquid.
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Brittany says
Made as is for my bf and his only complaint was that with rice it wasn’t as “flavourful” but I thought mine was perfect though I subbed carrots for the potatoes and cauliflower for the chickpeas just to reduce calories. Only issue for me was couldn’t find how many it was supposed to serve until I made it.Reply
Lea says
I’ve been looking for just that! How many servings did you end up with? Thanks 🙂
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Erin says
Made this and loved it. The kids loved it too! Dreena, you are my go-to for awesome recipes that my kids will actually eat. Thank you!Reply
Dreena says
Yay! Thanks a bunch, Erin, that is a delight to read. 🙂
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Liana says
I just made this!! I thought it would be similar to a chana recipe I have in my regular rotation, but it was so much creamier and was bursting with flavour! Also, super, super easy to make. Yum, thanks Dreena 🙂Reply
Dreena says
Oh wonderful! So pleased you loved it, thanks Liana!
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Debbie says
What brand of garam Marsala do you use? I love Indian food, but never like the taste of mine when I use this spice at home, but it tastes fine when I eat it in an Indian restaurant.
Many thanks!
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Susie Anderson says
This is SUCH a good recipe. I made a big pot and my husband and I have been eating it all week. We have company staying with us next week… I may have to make it again! This is going to be a new go-to for us, I know it! Thanks so much for sharing this.Reply
Dreena says
Just fabulous! Glad to hear it, thanks Susie.
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Katy says
Hi Dreena! Loved this recipe… just wondered, my potatoes (used yellow) seemed to stay firm as I cooked it covered on low, so ended up cooking another 10 minutes or so, they were still on the firm side…Has that ever happened to you with potatoes? I cut them approximately 2” cubes. I’m wondering if I didn’t have enough liquid from 2-3 tbsp of coconut milk and the 1 can of tomatoes. I added a bit of water to keep it from drying out. Thanks for the recipe!! Love the flavours!Reply
Dreena says
Thanks Katy! Good question. I haven’t, the potatoes always cook through. But… I do have a gas range and that might affect the speed of the mix reaching temperature and the potatoes cooking through. You can certainly add more water if you like. I prefer it on the thicker side. Did you cover the mix while it cooked? If not, a lot of steam would release from the pot and the potatoes would take longer – and mix become more dry.
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Howard says
Confused about amount of Cashew cream to add.
I added only 3 tablespoon to the onions and now I have 3/4 cup of extra cashew cream or am I supposed to add the cashew cream at the end. I can’t find anywhere in your recipe that says I should add much more than 2-3 tablespoons of the cream. Thanks.Reply
Dreena says
Hi Howard, I’ve clarified this in the recipe. For the saute, you can just use water, and then add cashew cream at the end. You can use more for a creamier flavor/texture. If you don’t want to use it, refrigerate for up to 4-5 days, or freeze for later. Hope that helps!
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Howard says
The “No butter no Chicken” was great!
Thanks Dreena! Greatly appreciated.Reply
Dreena says
So glad to hear it, thanks Howard!
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Karyn says
I’m about to make this.. I’m replacing the potatoes with sweet potatoes and I’m adding some frozen kale to make it a wee healthier and definitely using coconut milk! Yumm! Can’t wait!Reply
Courts says
I made this for an Indian food themed potluck this weekend. It turned out awesome!! So yummy. I didn’t have enough chickpeas so i put in a carrot and it worked great (plus added some orange colour). Thank you Dreena for your awesome recipes!Reply
Dreena says
So, so glad to read this, thank you!
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michelle says
I made this last night for a week’s worth of work lunches for me + hubby. i also stuck a portion in the freezer, to see how that works out (will the potatoes be weird after thawing?? we’ll see). Anyways, having NEVER eaten Butter Chicken, i wasn’t exactly sure what to expect, but i love all sorts of curry! I loved it, and hubby says it’s very close to Butter Chicken. he wants to throw some tofu in there next time too (not for me, thanks!).thanks for some yummy work lunches!
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amanda says
Hi, looking to make this soon. Can this be done in a crock pot, low and slow? It looks and sounds delicious.
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Joane says
There are two sizes of coconut milk, one the size of tomato paste, the other like a soup can. Not sure which to use? Can’t wait to try!
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Dreena says
Oh, I’ll fix that straight away – it’s the small can, size of tomato paste. Of course you can use more if you prefer, but I don’t think it needs it!
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Sarah Newman says
I love the flavors of butter chicken but never tried a vegan version! Sounds absolutely delicious. 🙂
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AmyG says
I LOVE buttered chicken and Dreena I have to say your recipe tastes just like it! I made your dish this evening for dinner and everyone loved it. So so yummy! Thank you for sharing!Reply
Dreena says
Well this makes my day, Amy! I could only go on research/estimation not experience, so I truly appreciate this feedback, thank you!
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Luann Hoover says
It looks like you forgot to include in the instructions when to add the 1/2 – 3/4 cup of cashew cream. Should it be added with the tomatoes, chickpeas, and potatoes? Thank you!
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Dreena says
Oh, will tweak that, thanks Luann. It should be added towards the end, just stirred through to heat and serve. Thanks for catching that!
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Jlg says
I’ve got this on the stove now. Thanks for a Pantry-friendly weeknight recipe!
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Dreena says
So glad to read that – hope you enjoyed it!
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Laurie says
Thank you!!!!!
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Dreena says
🙂 enjoy, Laurie!
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I am so excited to try this recipe! I don’t recall ever tasting butter chicken, but I know everyone raves about it. And of course a vegan version is bound to be even better!
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Brittany Roche says
Cashew cream in veganized butter chicken – genius! It looks so creamy-dreamy and wonderful. This is definitely going on our list of “Must-Try ASAP” recipes. Can’t wait to make it!
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Dreena says
Oh, lovely! Thanks Brittany, hope it’s a huge hit for you!
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Randi Tisdall says
This recipe looks and sounds delicious- what a clever way to replace butter chicken!! Also love that it is soy-free:)
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Dreena says
Thank you, Randi, and it’s darn easy too!
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Debbie says
Can you please tell me what brand of garam marsala you use? While I love Indian food in restaurants, I’ve struggled with making it at home because the garam marsala is so overwhelming and unpleasant even in small amounts.
Thank you so much for your help. I can’t wait to try this recipe.Reply
Dreena says
Hi Debbie, sure! I use the “Nature’s Choice” brand, I picked it up at a local store, Choice’s Market. Here’s the link so you can see the packaging: https://shop.choicesmarkets.com/food/grocery/spices-oils-vinegars/spices/15694-nature-s-choice-garam-masala-28-grams?search_query=garam+masala&results=3
It has a great flavor, I’ve never made garam masala myself – some shortcuts are MOST helpful!
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Natalie says
My grocery store sells the Suraj brand garam masala, and I really like it, not over-powering spicey at all. But you are right, just like curry powder, garam masala is a blend of spices, and depending on the blend, it can have different flavours and levels of heat.
To see what it looks like: https://www.loblaws.ca/Food/Pantry/Herbs,-Spices-%26-Sauces/Herb-%26-Spice-Blends/Garam-Masala/p/20617719_EAReply
Natalie Collins says
GIRLFRIEND!!! LOL! So it’s only taken you almost 3 years to get this one up! I will try your version SOON!! I make my vegan butter chicken recipe probably once a month, very popular in our house! And I OFTEN bring it for potlucks in my slow cooker, always a hit!
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Dreena says
Hahaha… wait, 3 years? Nah, that was just last year, right??? Yeah, let’s go with that. 😉
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I’ve always been a fan of the classic butter chicken, but lately I’ve been loving the vegan versions much more than the original. And for not having eaten butter chicken before, it looks like you nailed the flavor. The seasoning sounds perfect!Reply
Dreena says
Thanks much, Nicole!
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