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5 from 95 votes

Vegan Butter Chicken (murgh makhani)

Vegan butter chicken is the ultimate comfort food. It takes some time and quite a few ingredients to make it but the effort is absolutely worth it! Trust me when I tell you that everyone will love it!
Prep Time30 mins
Cook Time35 mins
resting Time3 hrs
Total Time4 hrs 5 mins
Course: Main Course
Cuisine: Indian
Keyword: butter chicken
Servings: 4 servings
Author: Carlo Cao

Ingredients

For the marinade:

  • *600 g vegan pulled chicken ((21 oz))
  • 300 g plain full-fat soy or oat yogurt unsweetened ((10½ oz))
  • 5 cloves garlic minced
  • 30 g of ginger minced ((1 oz))
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tbsp lemon juice
  • 1 tsp salt

For the curry:

  • 4-5 tbsp vegetable oil
  • 2 star anise
  • 1 large cinnamon stick or 3 small
  • 5 cloves
  • 2 large onions sliced
  • 1 tbsp tomato paste
  • 4 garlic minced
  • 20 g ginger minced ((¾ oz))
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp paprika
  • 400 g tomatoes chopped ((14 oz))
  • 2 tsp salt
  • 200 ml vegan cream ((7 fl oz))
  • 150 g soy yogurt ((5⅓ oz))
  • 1 handful of Coriander

Instructions

  • Preheat the oven to 250 °C (480 °F).
  • Place the chicken into a large bowl, add all the marinade ingredients and mix until coated.
  • Place the chicken on a baking tray lined with baking paper so that the pieces do not touch one another. Bake for 10 minutes, then remove and set aside.
  • For the sauce, heat oil to a medium-high heat. Once hot add anise, cinnamon and cloves and sauté for 2 minutes.
  • Then add onions and cook until caramelized (5 minutes).
  • Add tomato paste and cook for 5 minutes.
  • Stir in ginger, garlic and the spices and simmer briefly.
  • Add tomatoes and salt and cook for 25 minutes on a low heat.
  • Add in cream and yogurt and stir well (If you want to blend the sauce, remove cinnamon stick and anise and blend).
  • Add in the vegan chicken and cook for 5 minutes.
  • Adjust salt and pepper, garnish with coriander and serve right away.

Notes

* fried tofu or tempeh cut into cubes work fine too.