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
Vegan Butter Chicken Recipe
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.
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 🙂
Dreena says
Oh wonderful! So pleased you loved it, thanks Liana!
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!
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.
Dreena says
Just fabulous! Glad to hear it, thanks Susie.
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!
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.
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.
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!
Howard says
The “No butter no Chicken” was great!
Thanks Dreena! Greatly appreciated.
Dreena says
So glad to hear it, thanks Howard!