Quick and Easy Vegan Butter Chicken

  • Author: Lisa Kitahara
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Yield: 4 servings 1x


This Quick and Easy Vegan Butter Chicken is rich, creamy and packed with so much flavour. Made in one pot and takes less than 30 minutes to make, the perfect weeknight comfort meal!



  • 1 lbs of soy protein (I used 1 block of pressed tofu (200g) and 1 cup of soy curls, dry)*
  • 1 onion, diced
  • 2 tbsp creamed coconut (can sub vegan butter for non-oil free OR water for low fat- basically anything to sautee your onions and spices with)
  • 2 tbsp curry powder**
  • 1 tsp garlic powder
  • 1 10 oz can of tomato sauce
  • 1 10 oz can of coconut cream*** (or 1 cup cashew cream)
  • 3/4 cup water
  • 1 tsp salt
  • 1 tsp pepper
  • Optional: 1/2 tsp cayenne


  1. Into a large skillet on medium high, add in the creamed coconut along with the onions, garlic powder, curry powder and optional cayenne and fry until lightly browned, (around 3 minutes)
  2. Add in the rehydrated soy curls and/or tofu and fry for 4 more minutes
  3. Pour in the tomato sauce, water, coconut cream, salt and pepper, and mix to combine
  4. Cover the pot 3/4 of the way and allow it to simmer on low heat for 10-14 minutes or until the sauce becomes thick and creamy
  5. Remove from heat, adjust taste by adding in more salt, pepper, cayenne, spices or sugar.
  6. Serve over rice (or grain of choice) and garnish with cilantro and/or green onions, enjoy!


Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

  • Category: Curries
  • Method: Stove top
  • Cuisine: Indian

Keywords: butter chicken, tofu, curry