The Best Creamy Vegan Butter Chicken (with Crispy Tofu)

Remember that feeling of dipping a warm piece of naan into a rich, creamy, and fragrant curry? For many who transition to a plant-based lifestyle, classic comfort foods like butter chicken or a perfectly stretchy vegan mozzarella for pizza night feel like a distant memory.

But what if you could recreate that experience—the velvety sauce, the tender bite, the aromatic spices—entirely with plants? That’s exactly what this recipe delivers.

The original dish, Murgh Makhani, was famously invented in Delhi in the 1950s, as reported by NPR, as a way to use leftover tandoori chicken by simmering it in a rich tomato and butter sauce. Our version pays homage to that heritage of flavor while swapping the core components.

We’ve replaced the chicken with tofu that’s prepared using a special technique to make it unbelievably satisfying and chewy. Forget bland, spongy cubes; this is tofu that will win over even the most skeptical eaters.

Get ready to create a restaurant-quality meal in your own kitchen that’s comforting, compassionate, and absolutely unforgettable.

Why This Recipe Works So Well

This isn’t just another recipe; it’s a method built on a few key culinary principles that guarantee success. By understanding the ‘why’ behind the steps, you can recreate this dish perfectly every time.

1. The Magic of Tearing Tofu: While cubing tofu is easy, tearing it creates a game-changing texture. The rough, uneven surfaces have more area to crisp up and brown during baking. This process, known as the Maillard reaction, is a chemical reaction detailed by Food & Wine that gives browned food its distinctive flavor. Those nooks and crannies are also perfect for soaking up the delicious sauce, ensuring every bite is packed with flavor.
2. Cornstarch is Key to Crispiness: The light coating of cornstarch serves two purposes, a technique praised by culinary experts at Serious Eats. First, it absorbs excess moisture from the surface of the tofu, which is crucial for getting a crispy, non-steamed result in the oven. Second, as it heats, the starch granules swell and form a delicate, crunchy lattice, creating a satisfying crust that holds up beautifully in the sauce.
3. Full-Fat Coconut Milk for Creaminess: To achieve that signature velvety sauce without dairy cream, full-fat canned coconut milk is essential. As noted by Cook’s Illustrated, the secret to creamy sauces often lies in the fat content, which provides a luxurious mouthfeel and richness that light coconut milk or other plant milks simply can’t replicate. It also balances the acidity of the tomatoes perfectly.

The Ingredients You’ll Need

Gathering the right ingredients is the first step to success. Here’s what you’ll need and why each component is important.

For the Crispy Tofu:

• Extra-Firm or Super-Firm Tofu: This is non-negotiable for the best texture. Extra-firm tofu that has been pressed, or super-firm, vacuum-sealed tofu (which requires no pressing), will hold its shape and develop a chewy, dense bite. Avoid silken or soft tofu.
• Olive Oil: Helps the tofu brown and get crispy.
• Cornstarch: Our secret weapon for a light, crispy coating.
• Salt: To season the tofu from the inside out.

For the Creamy ‘Butter’ Sauce:

• Vegan Butter or Olive Oil: Provides the foundational richness.
• Onion, Garlic, and Ginger: This aromatic trio, often called a tarka, is the flavor base of countless Indian dishes. Use fresh ginger and garlic for the best, most vibrant taste.
• Garam Masala: This is the heart of the dish. It’s not a single spice, but a complex blend, typically including cinnamon, mace, peppercorns, coriander, cumin, and cardamom. Every brand is slightly different, which can affect the final color of your sauce.
• Other Spices: Curry powder, ground coriander, and cayenne pepper add layers of warmth, earthiness, and a touch of heat.
• Tomato Paste: Provides a concentrated, deep tomato flavor without adding excess water.
• Full-Fat Canned Coconut Milk: Do not substitute! This creates the luscious, creamy texture the dish is known for. Shake the can well before opening.

How to Make Amazing Vegan Butter Chicken

We’ll tackle this in two simple phases: preparing the star protein and then creating the luxurious sauce to bring it all together.

Phase 1: Create the Perfect Crispy Tofu

1. Press and Prep: If you’re using extra-firm tofu packed in water, press it for at least 20-30 minutes to remove as much liquid as possible. If you have vacuum-packed super-firm tofu, you can skip this step. Preheat your oven to 400°F (200°C).
2. Tear, Don’t Cut: Slice the block of tofu into 6-8 flat slabs. Now, using your fingers, tear each slab into bite-sized, irregular chunks. Remember, we want those rough edges!
3. Coat for Crunch: Place the torn tofu pieces in a large bowl or a reusable silicone bag. Drizzle with olive oil, then sprinkle with cornstarch and salt. Gently toss or shake until every piece is lightly and evenly coated.
4. Bake to Golden Perfection: Spread the tofu in a single layer on a parchment-lined baking sheet. Make sure the pieces aren’t touching—give them space to get crispy. Bake for 25-30 minutes, flipping halfway through, until the edges are golden brown and the pieces feel firm and chewy.

Creating the Luscious Sauce

Phase 2: Simmer the Rich & Creamy Sauce

1. Sauté the Aromatics: While the tofu bakes, melt the vegan butter in a large skillet or pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Bloom the Spices: Add the garam masala, curry powder, coriander, and cayenne pepper to the pot. Stir constantly for about 30 seconds. This step, known as “blooming,” toasts the spices, which unlocks and deepens their aromatic oils for a much richer flavor.
3. Build the Sauce: Stir in the tomato paste, salt, and the can of full-fat coconut milk. Whisk everything together until the sauce is smooth and uniform in color.
4. Simmer and Meld: Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for at least 10 minutes, stirring occasionally. This gives the flavors time to meld and the sauce to thicken slightly.
5. Combine and Serve: Once the tofu is finished baking, add the hot, crispy pieces directly into the simmering sauce. Stir gently to coat everything. Let it bubble together for a minute or two. Serve immediately over fluffy basmati rice, garnished with fresh cilantro, and with a side of vegan naan for dipping.

Expert Tips for Perfect Results

Want to take your dish from great to absolutely spectacular? Keep these pro tips in mind.

• Don’t Crowd the Pan: When baking the tofu, use two baking sheets if necessary. If the pieces are too close together, they will steam instead of roast, and you’ll lose the crispy, chewy texture we’re aiming for.
• Use Fresh Ginger and Garlic: While powders are convenient, the fresh versions provide a pungent, bright flavor that is essential for an authentic-tasting sauce. A microplane or fine grater makes prepping them a breeze.
• Taste and Adjust: Before serving, always taste your sauce. Does it need a pinch more salt to make the flavors pop? A bit more cayenne for heat? Or maybe a tiny squeeze of lemon juice or a pinch of sugar to balance the acidity of the tomatoes? Adjust it to your preference.
• Don’t Boil the Coconut Milk Vigorously: After adding the coconut milk, keep the sauce at a gentle simmer. Boiling it too hard can sometimes cause the milk to separate or “break.”

What to Serve with Your Butter Tofu

While this dish is a star on its own, it truly shines as part of a larger meal. Here are some fantastic ways to serve your vegan butter chicken for a complete Indian-inspired feast.

• Breads for Dipping: Warm, fluffy Vegan Naan is the classic choice and is perfect for soaking up every last bit of the delicious sauce. Roti or parathas are also excellent options.
• Perfect Grains: Serve over a bed of fluffy Basmati Rice. For extra flavor, you can cook the rice with a pinch of turmeric, a cinnamon stick, or a few cardamom pods. Quinoa is also a great, high-protein alternative.
• Cooling Side Dishes: Balance the warmth of the curry with a cooling side. A simple Vegan Raita made with plant-based yogurt, grated cucumber, and a pinch of cumin is perfect. A fresh salad of sliced cucumber, tomato, and red onion with a squeeze of lime juice also works beautifully.
• Simple Vegetable Sides: Keep it simple with a side of steamed green beans, roasted broccoli, or sautéed spinach with garlic to add some extra greens to your plate.

Storage, Freezing, and Reheating Instructions

This recipe is perfect for meal prep! Here’s how to store and reheat it properly to enjoy later.

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and can be even better the next day! Note that the tofu will soften as it sits in the sauce.
• Reheating: Gently reheat the butter tofu in a saucepan over medium-low heat until warmed through. You can also microwave it, but stovetop reheating prevents the tofu from becoming rubbery. If the sauce has thickened too much, you can add a splash of water or unsweetened plant milk to thin it out.
• Freezing: This dish freezes wonderfully. Allow it to cool completely, then transfer it to a freezer-safe container or reusable bag. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator and then reheat using the stovetop method. For best results, you can also freeze the sauce and the baked tofu separately.

Frequently Asked Questions

Here are answers to some of the most common questions about this recipe.

Can I make this nut-free?

Absolutely! This recipe is naturally nut-free as it uses coconut milk for creaminess instead of the more common cashews. Just ensure your vegan butter doesn’t contain nuts.

Can I make this gluten-free?

Yes, this recipe is naturally gluten-free. Cornstarch is a gluten-free ingredient, but always double-check your spice labels for any anti-caking agents that may contain gluten if you have a severe allergy or celiac disease.

What can I use instead of tofu for a soy-free version?

Roasted cauliflower florets or a can of chickpeas (drained and rinsed) are fantastic soy-free alternatives. If using cauliflower, toss it with the oil and spices and roast at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized before adding to the sauce. For chickpeas, you can simply add them to the sauce during the last 5 minutes of simmering. While you have chickpeas on hand, they’re also the star ingredient in unbelievably gooey blondies.

My sauce is more red/yellow than orange. Why is that?

The color of your final dish can vary based on the specific brand of garam masala and curry powder you use. Some blends have more turmeric (making it yellow) or paprika/chili (making it red). This is perfectly normal and won’t negatively affect the taste.

Can I make this recipe oil-free?

Yes. To make it oil-free, you can dry-bake the tofu on parchment paper (it won’t be as crispy, but will still be firm). For the sauce, sauté the onions, garlic, and ginger in a few tablespoons of water or vegetable broth instead of vegan butter.

Conclusion

There you have it—a vegan butter chicken that’s every bit as rich, satisfying, and flavorful as the classic, but made with compassionate, plant-based ingredients. By understanding the simple science behind creating that perfect tofu texture and a luxuriously creamy sauce, you’ve unlocked a recipe that’s sure to become a staple in your kitchen.

It’s more than just a meal; it’s proof that you can enjoy spectacular comfort food that aligns with your values. I hope you love every bite!