Vegan Butter Chicken

by thecurrytheory

This recipe is my blood sweat and tears combined. I love the REAL butter chicken and have never been a fan of Vegan food but as I see it’s quite the upcoming healthy trend I decided to hop on this train and challenge myself to make the most delectable and irresistible VEGAN version of my actually butter chicken recipe. This recipe takes simple cauliflower and turns it into the amazing VEGAN Butter chicken.

Here’s to gain all and lose none! I have simplified this spicy delectable recipe and hope you give it a try, you will not regret it

Vegan Butter Chicken

Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 cups frozen or fresh cauliflower florets.
  • 1 large onion roughly chopped
  • 2 plum tomatoes roughly chopped
  • 1/2 cup roasted or raw cashews.
  • 2-3 seedless red dry chilies
  • 1 tbsp of tomato paste
  • 1/2 cup of almond milk
  • 1 teaspoon each of coriander powder, cumin powder, red chili powder, turmeric powder, chaat masala powder, garam masala powder, salt, black pepper
  • 1.5 tbsp of ginger garlic and cilantro paste OR (store-bought ginger and garlic paste )
  • 2 teaspoons of corn starch
  • 1 tablespoon of olive oil
  • 1 tbsp of ghee(optional)
  • 3 tablespoons plant-based butter (Benecol) or regular butter.
  • 1 tbsp of red curry powder (optional)
  • 2 tbsp of lemon juice
  • 1 tbsp dry Kasturi methi leaves
  • A handful of cilantro for garnish. (1/4 cup )


  1. In a large pan start by melting 1 tbsp of butter and saute the onions, tomatoes, cashews, red chilies, and tomato paste until golden brown. set aside to cool in a bowl.
  2. To the mixture add 1/2 cup of almond milk. Blend it in a blender to a smooth gravy and set it aside.
  3. In a separate bowl marinate the frozen cauliflower with all the spices and set it aside. (coriander, cumin, red chili, turmeric, salt, black pepper, chaat masala, garam masala, corn starch, ghee, and olive oil)
  4. Now the same pan, add a tbsp of butter and roast the marinated seasoned cauliflower for about 5-6 mins on medium flame.
  5. Add the onion, tomatoe,s, and cashew gravy to the pan and mix well. Add in some salt if needed.
  6. Add 1/2 cup of water, fresh lemon juice, Kasturi methi leaves, cilantro, and cover to cook for 8-10 mins on medium-low flame.
  7. Open the lid to the pan and garnish with some cashews and cilantro on top.
  8. Serve with Naan bread, rice, or roti.

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