Vegan Butter Chicken

Save now, cook later.

We'll email this post to you, so you can come back to it later!

4.72 from 7 votes

Introducing the most luxurious Vegan Butter Chicken! Made with fragrant toasted spices, coconut milk, tomatoes and crispy, meaty oyster mushrooms, this vegan Indian-inspired comfort food dish is so comforting and satisfying that you'll never make it with tofu again.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Indian

Servings: Servings

Author: Jenné Claiborne

Equipment

bacon press optional

Ingredients

Vegan Butter Sauce

1 medium yellow onion
3 cloves garlic
1 inch knob of fresh ginger
1 1/2 tsp garam masala
1 tsp Kashmiri chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1 tbsp vegan butter
1 14 oz can tomato sauce
1 1/2 cups full-fat coconut milk unsweetened
1 tsp salt
1 tsp cane sugar
4 servings cooked basmati rice for serving
4 servings vegan naan bread for serving
black pepper to taste
fresh cilantro to garnish
fresh lime juice and lime zest to garnish

Oyster Mushrooms

1/2 tbsp vegan butter
1 1/2 lbs oyster mushrooms tough stems removed, or remove the bottom 1/6" (see note)
sprinkle of salt
1 tsp garam masala
1/2 tsp garlic powder
1/2 tsp Kashmiri chili powder

Instructions

Vegan Butter Sauce

Before you start, prep all the ingredients: measure the spices, pulse the aromatics, open the cans of tomatoes and coconut milk, and trim the mushrooms.
Add the onion, garlic cloves, and ginger to a food processor and pulse until it is a thick paste. If you don't have a food processor, mince the aromatics together until they are finely minced and combined.
Heat one tablespoon of the vegan butter in a Dutch oven or large pot over medium-high heat. Add the onion mixture and sauté until fragrant and slightly golden, about 3-5 minutes.
Add the spices and toast, stirring frequently, for 30 seconds.
Pour in the tomato sauce, coconut milk, sugar, and salt. Stir well until combined. Bring to a simmer, then reduce the heat to medium or medium-low. Cover the pot and let it gently simmer for 20-30 minutes.

Oyster Mushrooms

While the sauce simmers, make the oyster mushrooms. Warm 1/2 tablespoon of vegan butter in a large, heavy-bottomed pot or skillet over medium-high heat. Place the mushrooms, cap side down, onto the skillet and sprinkle them with salt. Place another heavy pot, skillet, or bacon press directly onto the mushrooms, allowing it to compress them. Reduce the heat to medium and cook for 5 minutes. The mushrooms will start to release water and cook down.
Remove the mushroom press and season the mushrooms with garam masala, garlic powder, and Kashmiri chili powder. Place the press back onto the mushrooms and cook on medium or medium-low heat for 20 minutes, until the mushrooms are tender, fragrant, and golden around the edges. Transfer the cooked mushrooms to the butter chicken sauce, remove the pan from the heat, and cover.
Spoon the vegan butter chicken hot over steamed basmati rice and garnish it with chopped cilantro, lime juice, and lime zest (if desired). Serve hot with vegan naan and enjoy!

Video

Notes

Storage Directions

Refrigerating: Store leftover vegan butter chicken in an airtight container in the refrigerator for up to 5 days.
Freezing: Once cooled to room temperature, transfer the butter chicken to a freezer-safe container and freeze for up to 2 months. Defrost it in the refrigerator overnight before reheating.
Reheating: Reheat the vegetarian butter chicken in the microwave on gentle heat or in a saucepan over medium-low heat for 3-5 minutes until hot.

How to Prepare Oyster Mushrooms

Oyster mushroom caps are held together at their base by a tough partially edible stem. Use your fingers to identify where the stem feels toughest and use a sharp knife to remove that portion without slicing off the caps. If you are unsure, simply remove the bottom 1/6" of the stalk.

Other Recipe Pro-Tips

Use quality spices. If in doubt, look for garam masala, Kashmiri chili powder, and the other spices at your local Indian grocery store or online.
Prepare and measure the ingredients before starting. The cooking process can go quickly. Ensure that it goes smoothly by having all your ingredients measured and ready before turning on the stove.
Use a heavy-bottomed pot. If you have one, a cast iron or other heavy-bottomed pot or skillet is best for getting the mushrooms nice and crispy.
Pulse the aromatics in a food processor. Although you can mince the onions, garlic, and ginger by hand if you don't have a food processor, pulsing them in one blends them into a paste-like texture that will give the final sauce a silky texture.

Nutrition