Vegan Butter Chicken – Vegan Switch Friday #5

A simple version of the delicious and popular Indian dish, but now completely vegan! The vegan chicken for Vegan Butter Chicken is prepared in a unique way that couldn’t be easier and somehow makes it taste a lot like real chicken. Better than take-out and healthier, too! Looking for more healthy & vegan dishes? Try these Mexican Style sweet potatoes or the Vegan Pasta Bolognese!

”The Indian cuisine is one of my favorites!”

Butter chicken is one of the most popular Indian dishes worldwide. with it’s a little spiced and creamy tomato sauce, packed full of flavor and super delicious. The original recipe is made with dairy cream, and with chicken (of course). I’ve created this vegan version on this #veganswitchfriday, and I’m so excited to share it with you!

The “chicken” is fake chicken made with soy, but it seriously tastes like real chicken. The herbs, spices and creamy tomato sauce give the chicken an amazing flavor, you really need to try.

The special ingredient for this recipe is the Garam Masala. This amazing Indian spice mix contains lots of flavor and in combination with the tomato sauce, chicken and veggies, it’s one of the best dishes I’ve ever had. Allright, let’s dive in, let’s cook the Vegan Butter Chicken!

Vegan Butter Chicken!

PREPTIME 10 minuten

COOKTIME 25 minutes

TOTAL TIME 35 minutes

PORTIONS  2 


INGREDIENTS

  • 175 grams of vegan chicken
  • 150 grams of brown rice
  • 2 red bell peppers
  • 1 yellow onion
  • 3 gloves of garlic
  • 1 tbsp. Garam Masala
  • 1 tsp. turmeric
  • 2 tbsp. vegetable oil
  • 400 ml coconut milk
  • 1 tsp. dried ginger
  • 3 tbsp. tomato paste
  • Black pepper & salt
  • Fresh coriander

METHOD

1. Cook the brown rice according the package and set aside. 
 
2. Chop the onion, garlic and red bell peppers. Heat 2 tbsp. of vegetable oil in a large pot and add the onion and garlic.
 
3. When garlic and onion ar glassy, add red bell peppers and the vegan chicken. Sauté until the veggies are soft and the vegan chicken golden brown. 
 
4. After 3-4 minutes, add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer for 10-15 minutes.
 
5. After 10-15 minutes remove the pot from the heat and let it rest for another 10 minted to cool.
 
6. Serve the Vegan Butter Chicken with brown rice and fresh coriander. 
 
 

REPLACEMENT

You can replace the vegan chicken for tofu or you can serve the Vegan Butter Chicken with Naan instead of rice.

Store the butter chicken for 2 more days in the fridge or 2 months in the freezer.

Did you try this recipe?

I’m very curious how it turned out for you! Share your creation with me on Instagram or leave a comment down below! Can’t wait to see your delicious food!

x Len

Rate this recipe!
5/5

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