This creamy vegan butter chicken is a plant-based twist on a classic favorite. Made with rich coconut milk, tender jackfruit, and a blend of spices, it’s truly satisfying!
Even my non-vegan friends love this dish! I enjoy serving it over rice or with warm naan—perfect for dipping into that delicious sauce. Yum! 😋
Key Ingredients & Substitutions
Vegan Butter or Coconut Oil: I recommend using vegan butter for a rich flavor. However, coconut oil brings a lovely tropical hint. If you’re looking for a neutral flavor, avocado oil is a great option too.
Jackfruit: Young green jackfruit is fantastic for texture and absorbs flavors well. If jackfruit isn’t available, use 1½ cups of chickpeas for a protein boost with great texture—just make sure they’re drained and rinsed!
Coconut Milk: Full-fat coconut milk is key for creaminess. You can use low-fat coconut milk, but the sauce will be less rich. For nut-free alternatives, opt for cashew cream or oat milk, though the texture will be slightly different.
Spices: Garam masala gives that authentic Indian flavor, but if you don’t have it, mix equal parts of cumin, coriander, and a pinch of cinnamon. If you like it spicy, don’t hesitate to bump up the chili powder!
How Can I Perfectly Simmer My Sauce?
Simmering is crucial for developing deep flavors in this dish. Here’s how to do it right:
- Start by cooking the onions until they’re soft; it’ll take about 5-7 minutes.
- Add spices right after the onions, which helps them release their aroma. Only cook the spices for a minute, so they don’t burn.
- When adding crushed tomatoes, let the sauce simmer uncovered for around 10 minutes. This allows it to thicken and concentrate the flavors—stir occasionally!
- The final simmer with the coconut milk should be on low heat for about 10 minutes to blend all the flavors together. Don’t rush this step!
Following these tips will give your sauce a deliciously rich, flavorful base for your vegan butter chicken!
How to Make Creamy Vegan Butter Chicken
Ingredients You’ll Need:
For the Cooking Base:
- 2 tbsp vegan butter or coconut oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 green chilies, finely chopped (optional, for heat)
For the Sauce:
- 1 can (14 oz) crushed tomatoes
- 1/2 cup full-fat coconut milk
- 1 can (20 oz) young green jackfruit in water, drained and shredded (or 1 1/2 cups chickpeas as an alternative)
For the Spices:
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp paprika (or smoked paprika for depth)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder (adjust to taste)
For Balancing and Garnishing:
- 1 tbsp maple syrup or agave nectar (to balance acidity)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or vegan naan bread for serving
How Much Time Will You Need?
This creamy vegan butter chicken recipe takes about 15 minutes to prep and 30 minutes to cook, making it perfect for a weeknight dinner. In total, you should have this delicious dish ready in about 45 minutes!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the vegan butter or coconut oil in a large pan over medium heat. Once it’s melted, add the chopped onion and sauté for about 5-7 minutes until it’s soft and translucent. This step is essential for building the flavor base!
2. Add the Aromatics:
Stir in the minced garlic, grated ginger, and optional green chilies into the pan. Cook this mixture for an extra 1-2 minutes, allowing the fragrant aromas to fill your kitchen.
3. Spice it Up:
Now, it’s time to add those warming spices! Sprinkle in the garam masala, ground turmeric, ground coriander, paprika, ground cumin, and chili powder. Stir everything well, making sure to coat the onions, and cook for about 1 minute until the spices are fragrant.
4. Make the Sauce:
Pour in the crushed tomatoes, and bring the mixture to a gentle simmer. Cook this uncovered for about 10 minutes, stirring occasionally, until the sauce thickens nicely.
5. Prepare the Jackfruit:
While the sauce is simmering, drain the jackfruit and shred it using your fingers or forks to create a pulled texture. If you’re using chickpeas instead, simply drain and rinse them.
6. Combine and Simmer:
Add the shredded jackfruit (or chickpeas) to the pan and stir to mix everything together. Then pour in the coconut milk and stir. Let it simmer for another 10 minutes, which allows the flavors to meld beautifully.
7. Balance the Flavor:
To balance the acidity, add the maple syrup and season with salt to taste. Feel free to adjust the spice levels if you’d like!
8. Serve and Garnish:
Remove the pan from heat, and sprinkle chopped fresh cilantro generously on top. Serve the creamy vegan butter chicken hot over basmati rice or alongside warm vegan naan bread. Enjoy every bite of this delightful dish!
This dish is sure to be a cozy favorite—full of warmth, richness, and flavor that everyone will love!
FAQ about Creamy Vegan Butter Chicken
Can I Replace Jackfruit with Something Else?
Absolutely! If jackfruit isn’t available, you can substitute it with 1½ cups of cooked chickpeas for a protein-rich alternative. Just make sure they’re drained and rinsed before adding them to the sauce.
How Can I Adjust the Spiciness Level?
If you prefer a milder dish, you can omit the green chilies and reduce the chili powder. On the other hand, if you enjoy heat, consider adding an extra chili or increasing the amount of chili powder to suit your taste.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the sauce and cook the jackfruit a day in advance. Simply store it in the fridge in an airtight container. When you’re ready to serve, reheat gently on the stove, adding a splash of coconut milk if needed to refresh the sauce.
What Are the Best Ways to Serve Leftovers?
Leftover creamy vegan butter chicken can be stored in the refrigerator for up to 3 days in an airtight container. You can enjoy it as-is, or serve it over fresh rice or with naan for a quick meal! Just reheat gently on the stove or in the microwave.
