Vegan Butter Chicken (Tofu Makhani) 

Vegan "Butter Chicken" is one of my all-time favorite Indian-inspired dishes to whip up when I’m craving something rich, cozy, and full of flavor,  without the heaviness of dairy or meat. It’s one of those recipes that feels like a warm hug in a bowl. Instead of chicken, we’re using a plant-based alternative, like tofu, that soaks up all that buttery, spiced tomato goodness.

The creamy base? We keep it dairy-free with full-fat coconut milk, which brings a luscious texture and just the right touch of sweetness. Add in a mix of Indian spices like garam masala and cumin, and you’ve got a dish that’s bold, comforting, and incredibly satisfying.

To round it out into a full, filling meal, I highly recommend serving it with soft naan, fluffy basmati rice, or roti. Trust me, you’ll be going back for seconds.

Jump to:

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

What Is Butter Chicken (Murgh Makhani)?

Butter Chicken, also known as Murgh Makhani, is a beloved North Indian dish known for its rich, creamy tomato-based sauce and tender pieces of marinated chicken.

Traditionally, it’s made with dairy cream, butter, and a blend of warm spices like garam masala, cumin, and chili powder. In this plant-based version, we skip the chicken and swap in wholesome, plant-based ingredients while keeping all the cozy, bold flavors intact.

Go plant-based the budget-friendly way and check out 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. The result? A dish that quickly became iconic in Indian cuisine.

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. 
• Frozen tofu is the real winner here! Freezing tofu and then thawing creates a chewy, "meaty" texture similar to chicken. Additionally, freezing tofu helps expand its pores, which makes it easier for the gravy to penetrate. This means BIG FLAVOR throughout the tofu and the dish. 
• It's the perfect comfort food for any time of the year. I love serving vegan "butter chicken" during the warmer months alongside warm naan or rice. 
• Makes for an impressive date night meal! Switch things up and have a plant-based dinner at home with this creamy, flavorful dish. It'll 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

• Raw Cashews: Essential for making the creamy cashew sauce base. Be sure to use raw, not roasted or salted. You can sub with sunflower seeds for a nut-free version, though texture and flavor may vary slightly.
• Broth: Adds flavor and helps blend the cashew sauce into a smooth, pourable texture. Water can be used in a pinch, but broth brings more depth.
• Salt: Brings balance and enhances all the other spices. Adjust to taste based on your broth and personal preference.
• Firm Tofu; Acts as the plant-based “chicken” in this recipe. Freezing and thawing gives it a meaty, chewy texture. You can sub with soy curls or chickpeas.
• Oil: Used to coat the tofu for baking or air frying. It helps with browning and crispiness. Any neutral oil works here.
• All-Purpose Flour: Creates a light coating on the tofu, giving it that crispy bite. You can swap with cornstarch or rice flour for a gluten-free option.
• Vegan Butter: Brings richness and flavor to the gravy. Coconut oil can be used in place of butter, though it will slightly alter the taste.
• Cumin Seeds: Adds a bold, earthy flavor when bloomed in hot fat. Ground cumin can be used as a backup, but whole seeds give a more authentic touch.
• Onion: Builds the savory flavor base of the gravy. Yellow or white onions both work well.
• Garlic: Adds pungent, aromatic depth. Fresh is best, but pre-minced or garlic powder can be used if needed.
• Ginger: Lends a warm, spicy kick to the gravy. Freshly grated is ideal, but ground ginger works in a pinch.
• Tomato Paste: Creates a rich, tangy backbone for the gravy. No direct sub here — it’s key to the bold flavor and thick texture.
• Garam Masala: A signature Indian spice blend that brings warmth and complexity. No real sub, but you can make your own blend if needed.
• Curry Powder: Adds bold, vibrant flavor to complement the garam masala. You can skip it if needed, but it rounds out the spice mix.
• Ground Coriander: Offers a light, citrusy note to balance the richness. Ground cumin can sub in a pinch, though the flavor will shift.
• Cayenne Pepper: Brings heat! Optional, but great if you like a spicy kick. You can sub with red pepper flakes or skip entirely.
• Coconut Milk: Gives the sauce its creamy, dairy-free base. Use full-fat for best results. Cashew cream can be used as a thick, richer alternative.
• Sugar: Used to mellow out the acidity of the tomato paste. Totally optional — a small pinch goes a long way. Maple syrup or agave can also work.

How To Make Vegan Tofu "Butter Chicken" 

1. Freeze then thaw tofu. Toss with oil, salt, and flour. 
2. Bake tofu or air fry tofu over 400 degrees F. 
3. Next, make the gravy. 
4. Transfer the gravy to a blender and blend until smooth. 
5. Finally, combine the gravy with the tofu "chicken." Simmer until thick, then serve. 

What To Eat 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 — 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 — it 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.

Recipe FAQs

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. 

Recipe Tips 

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.

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.