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.Â
- 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.
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
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.
Amelia says
Do you use anything in place of the coconut milk, or do you just leave it out completely?
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.
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.
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.
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.
Dreena says
Hi Birdie, did you cook covered? If not, that would take longer. Also, may be difference in size of potatoes.
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.
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.
Lea says
I’ve been looking for just that! How many servings did you end up with? Thanks 🙂
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!
Dreena says
Yay! Thanks a bunch, Erin, that is a delight to read. 🙂