The BEST Vegan Butter Chicken | High Protein + Soy Free Option
Butter Chicken is one of my favourite meals, but obviously not traditionally vegan friendly. In this video, I make the most delicious version without any butter or chicken!
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Vegan Butter 'chicken' Recipe
Makes 4-6 servings
2 white onions, chopped
4 cloves of garlic, minced
1-2" piece of fresh ginger, grated
2 tbsp garam masala
1 tbsp paprika
1 tbsp cumin
1 tbsp coriander
2 Tbsp Red curry paste
1 large can (800 ml) of diced tomatoes
2 tbsp of tomato paste.
2 cans coconut milk
3 Cups of dry soy curls, rehydrated
1/2 cup arrowroot starch
1/2 tsp black pepper
1/2 tsp salt
2 tsp paprika
2 tsp garlic powder
Directions:
1. Add chopped onions to a preheated frying pan. Once the onions turn translucent and start to release their liquid, add the garlic and ginger and sauté together for a few minutes.
2. Add the spices, and red curry paste, stir it around in the bottom of the pan for a minute or two just to help bring out the flavours.
3. Add diced tomatoes and tomato paste, stir well and bring to a low simmer. Simmer for 10 minutes.
4. Add 2 cups of coconut milk and return to a low simmer.
5. Rehydrate soy curls by soaking in warm water for 5 minutes. Strain and squeeze out excess water.
6. Mix together the coating for the soy curls in a large bowl (arrowroot starch, pepper, salt, paprika and garlic powder). Coat the soy curls evenly in the mixture.
7. In a preheated frying pan, fry the soy curls until golden brown.
8. Add soy curls to the butter chicken sauce. Simmer together for another 5-10 minutes. Serve and enjoy!
If you prefer to use tofu:
2 block of tofu ripped up or cubed
1/2 cup arrow root starch
1/2 tsp pepper/salt
2 tsp paprika
2 tsp garlic powder
Directions: Coat tofu and bake @375F for 30 mins. Add to the butter chicken sauce when done. Simmer together and serve!
SOY FREE OPTION: add 2 cans of canned chickpeas (drained and rinsed) to the butter chicken sauce.
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Thanks for writing out the recipe too😻
Thank you Derek!! 😊 can’t wait to make it😮 looks so good!!
This looks wonderful! You are a master at making simple flavorful vegan food that is healthy and doesn’t break the bank the bank! I love your Channel! 70 years young here and still going strong
Yeah he have leared alot from the indians, in india!
Tomato paste helps to make a red color and punchy flavor
That KFI brand has a vegan butter chicken sauce. At Superstore I believe. It’s okay for a quick option.
Oooo, I’m gonna make this tonight! 🤩 You made me see how easy this is- and that I have almost all of the ingredients in my pantry already 💖
Enjoy 😀
You can add kashmiri chilli powder, this would really bring on the pungent red color.
Yes, I tried it and it was okay, but for this video I opted not to use it because it was quite hard to find, and I like to make my recipes as accessible as possible.
It’s also spicy if you like, your food hotter. I always add a little because I’m not that adventurous!
I felt a brief sick in my stomach just hearing you say…’butter … chicken’. Lots of fun to have developed. Thank you.
This looks delicious. I can’t wait to make it. But I’m still waiting for the not green pesto sauce recipe!! 😉
lol, I still have to find a way to make the pesto work (look) better.
I have my own version of this which I call, “No butter, no chicken” (or no murgh makhani) and people love it. The base gravy, and all else, is similar but I use 1.5 teaspoons of whole cumin seeds (toasted in the pan prior to onions)1 Serrano pepper (slit not chopped – added with raw, very finely chopped or whirred in blender onions), 1 tsp Kashmiri red chili powder, and 1 Indian (not European) bay leaf (added at the onion stage). Silk soy/other plant milk, 4 tablespoons tomato paste (works as thickener too) and 2 tablespoon vegan ‘butter’, stirred, just at the end. Kasrui Methi is optional. No diced tomatoes, so it is velvety, and no coconut milk. For years I have been getting requests for this dish from friends and family but yours is easier for ‘western’ kitchens and spice cupboards 😀 😀
And you add soya chunks?
Sounds amazing!
@@suresh_elonbro Hahaha.. Good guess if you mean the dehydrated soy chaap – yes 😀
Most people call it butter chicken in India as well.
Wow! This looks fantastic. Derek, thank you for figuring out how to make the vegan version! Your efforts are appreciated. 🙂
Looks good! The soy curls would give me the worst stomach ache lol but i love the chickpea option. 💚 Thank you 😊
The quality of your content is so great every single time. Thank you for inspiring me to be excited about healthy food.
Annatto is a great spice that you can use as food coloring. Healthiest options for red or orange food coloring. It comes dry powder and as a seed. It’s natural and safe. Most people use it in place of turmeric.
I made this but sauteed the onion mix with mustard oil. I only had 1 can of coconut milk on hand so i improvised and added 1 cup of soy milk. For my veggies i added baked bell peppers and eggplant. This taste so good and makes a lot for left overs. Thank you for this delicious dish.
And …. you reduced the saturated fat from the coconut milk too! 💖
Great recipe…thanks Derek! My old recipe needed a blender and Instantpot, but as I’m travelling, I don’t have that kind of equipment. I look forward to making this. I probably will add spinach at the end but cauliflower and peas sounds delicious, too. Hi to Crystal, too!❤❤
We got snowed in and i was trying to figure out what to make and with the chickpeas, most thing were in the cupboard! I used 2tbsp curry powder instead of red curry paste since that’s what i had, a couple tbsp of peanut butter and some salt and pepper at the end…so delicious!!
On a cold day, this would be amazing with air frired cauliflower. Yummy!
I love seeing a new video from you. Your energy is contagious and you seem like a genuinely lovely human! And your recipes are also wonderful. Thanks for being you!
Thanks so much for this. I used to always make butter chicken for my wife bday pre plant based and was just recently bummed cause i didn’t think i could do it anymore until now! Thx so much. Those soy curls r the trick