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Plant-based Vegan Butter Chicken dish served with rice and herbs

Vegan Butter Chicken

This Vegan Butter Chicken is a creamy and comforting dish that tantalizes with rich flavors while being entirely plant-based. Quick, satisfying, and made in one pan, it's perfect for a busy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 cup dairy-free yogurt
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 can diced tomatoes
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

Cooking Process
  1. In a skillet, heat olive oil over medium heat. Add diced onion, garlic, and ginger; sauté until the onion is translucent.
  2. Stir in the spices (garam masala, turmeric, cumin) and cook for another minute.
  3. Add the chickpeas and diced tomatoes to the skillet and stir.
  4. Mix in the dairy-free yogurt until everything is well coated.
  5. Let the mixture simmer for about 10 minutes.
  6. Season with salt to taste, and serve garnished with fresh cilantro.

Notes

Serve over a bed of fluffy rice or alongside crispy naan bread. For a twist, substitute chickpeas with tofu, add veggies like spinach, or spice it up with chili flakes. Store in the fridge for 3-4 days or freeze for 2-3 months.