Vegan Butter Chicken (Tofu Makhani) 

Vegan "Butter Chicken" is one of my go-to Indian-inspired recipes when I’m craving something cozy, rich, and packed with flavor, without the heaviness that comes with dairy or meat. It’s warm, comforting, and comes together with simple, plant-based ingredients.

Instead of chicken, we’re using tofu, which does an amazing job of soaking up all that buttery, spiced tomato gravy. The creamy base comes from full-fat coconut milk, adding just the right amount of richness and a hint of sweetness.

Toss in a blend of Indian spices like garam masala, cumin, and coriander, and you’ve got a bold, satisfying dish that hits all the right notes.

To turn it into a complete meal, serve it with warm naan, fluffy basmati rice, or soft roti. It’s the kind of dinner that makes you want seconds.

Jump to:

• What Is Butter Chicken (Murgh Makhani)?
• Why You’ll Love This 
• Ingredients & Substitutions
• Step-By-Step Recipe
• Tips for the Best Vegan Butter "Chicken"
• What To Serve With Vegan Butter Chicken
• How To Store 
• More Indian-Inspired Recipes
• Recipe FAQs
• More Vegan Indian-Inspired Recipes 
• Vegan Butter Chicken (Tofu Makhani)

What Is Butter Chicken (Murgh Makhani)?

Butter Chicken, or Murgh Makhani, is a classic North Indian dish known for its creamy, spiced tomato sauce and tender pieces of marinated chicken.

The traditional version uses cream, butter, and a blend of warming spices like garam masala, cumin, and chili powder. In this plant-based take, we skip the meat and use simple, wholesome ingredients that bring all the same bold, cozy flavors.

Looking to eat more plant-based without breaking the bank? Don’t miss our Guide To A Cheap Plant-Based Diet.

Where Did Butter Chicken Originate?

Butter Chicken originated in Delhi, India, specifically in the kitchen of a now-famous restaurant. It was created as a way to use up leftover tandoori chicken by simmering it in a buttery, spiced tomato gravy.

Who Invented Butter Chicken?

Butter Chicken was invented in the 1950s by Kundan Lal Gujral, the founder of Moti Mahal restaurant in Delhi. His culinary experiment turned into a global favorite.

Why You’ll Love This 

• This tofu makhani recipe is 100% plant-based, dairy-free, and made with easy-to-find ingredients. It's a cozy, comforting dish that doesn't require anything fancy to pull together.
• Frozen tofu is the secret to that chewy, "meaty" texture. Freezing and thawing tofu expands its pores, helping it soak up more of the rich, spiced gravy. Every bite is packed with bold flavor.
• Perfect for date night or a casual dinner. Serve with warm naan or fluffy rice for a meal that feels special any time of year. It's sure to impress the veg person in your life.

If you love Indian food, you've probably heard about butter chicken or murgh makhani.

Butter chicken is a chicken curry made with different spices, butter or ghee, tomatoes, and a cream sauce.

It's similar to chicken tikka masala, the difference being that tikka masala is less creamy and has more tomato essence. Both are incredibly delicious!

For this recipe, we're veganizing butter chicken by switching out the chicken for tofu, the butter for vegan butter, and the milk/cream for coconut milk.

Ingredients & Substitutions

• Tofu: Acts as the plant-based “chicken” in the recipe. Freezing and thawing it creates a chewier, meatier texture. Use firm tofu for best results. Soy curls or chickpeas can be used as a substitute.
• Oil: Helps coat the tofu for better crisping when baked or air-fried. Use any neutral oil like avocado, canola, or vegetable oil.
• Salt: Enhances flavor and balances the dish. Adjust to taste as needed.
• All-Purpose Flour: Used to coat the tofu for a crispy texture. Substitute with cornstarch or rice flour to make it gluten-free.
• Vegan Butter: Adds richness and helps bloom the spices in the gravy. Coconut oil can be used instead, though the flavor will be slightly different.
• Cumin Seeds: Provides earthy flavor when bloomed in hot butter. Ground cumin can be used if needed but will have a different effect.
• Onion: Builds the savory base of the gravy. Use yellow or white onions, sautéed until tender.
• Garlic: Adds depth and aroma. Fresh crushed garlic is ideal, but jarred or pre-minced garlic can also work.
• Ginger: Lends warmth and spice. Use fresh grated or crushed ginger. Ground ginger can be used if fresh is not available.
• Tomato Paste: Gives the gravy a rich, tangy foundation and thickens the sauce. This ingredient is essential with no ideal substitute.
• Garam Masala: Brings warmth and complexity. A homemade version using cinnamon, cloves, cumin, and cardamom can work if needed.
• Curry Powder: Adds bold flavor that complements the garam masala. Optional but recommended for depth.
• Ground Coriander: Offers a bright, citrusy note. Can be swapped with extra cumin, though it will change the flavor slightly.
• Cayenne Pepper: Adds heat and brightness. Optional and adjustable. Red pepper flakes can be used as a substitute.
• Coconut Milk: Creates a creamy, dairy-free base for the gravy. Use full-fat coconut milk for the best texture.
• Sugar: Balances the acidity of the tomato paste. A pinch is enough. Maple syrup or agave can also be used.

Step-By-Step Recipe

1. Prep the Tofu: Freeze and thaw the tofu, then press out excess water. Toss with oil, salt, and flour. Bake or air fry at 400°F until crispy.
2. Make the Gravy: Sauté spices, aromatics, and tomato paste in vegan butter. Add coconut milk and simmer. Blend the mixture until smooth.
3. Combine and Simmer: Add the crispy tofu to the blended gravy. Stir to coat, simmer until thickened, and serve warm.

Tips for the Best Vegan Butter "Chicken"

1. Use full-fat coconut milk - this will help create a very creamy dish. Low-fat coconut milk won't cut it. 
2. Cayenne pepper is Indian chili powder. Use it. If you want it to be spicer, add more. If you prefer to hold back on the heat, add less, or opt-out. 
3. Removing water from frozen then thawed tofu is very easy to do. A tofu press is not necessary. Simply take the backs of two plates and gently press the tofu. 
4. Note, you’ll need extra firm tofu to get that springy, texture you want to get from the tofu. Avoid silken tofu for this recipe. 
5. For this recipe, I used a pinch of sugar to balance the acidity that comes from the tomato paste. However, if that’s your jam – omit the sugar. 
6. If you do not have fresh crushed garlic on hand, use a tablespoon of dry garlic powder, instead. By the way, a garlic crusher is hands-down one of my favorite kitchen purchases. It cuts prep time considerably.

What To Serve With Vegan Butter Chicken

Wondering what to eat with vegan butter chicken? Keep things cozy and balanced by pairing it with a warm roti, fluffy basmati rice, or a soft, pillowy naan, which perfect for soaking up that rich, buttery sauce.

If you’re in the mood for more variety, add a simple sabzi like Aloo Capsicum (Potatoes + Bell Peppers) for an extra veggie boost. Or, go for something lighter with a refreshing Cucumber, Tomato, and Onion Salad. The salad adds crunch and brightness to the plate.

A warm bowl of spiced red lentil soup also makes a great side, especially when you want something filling but not too heavy. Mix, match, and make it yours.

How To Store 

Store the cooked vegan "butter chicken" in an airtight container or reusable silicone bag for up to 3-4 days in the refrigerator. 

This can also be stored in the freezer in a freezer-grade container. Thaw overnight in the refrigerator. 

More Indian-Inspired Recipes

Recipe FAQs

More Vegan Indian-Inspired Recipes 

Did you try out this vegan butter chicken recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!

Go plant-based the budget-friendly way and check out our Guide To A Cheap Plant-Based Diet.