Print

Vegan Butter Chicken

vegan butter chicken curry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Creamy, flavorful, and full of spice – this Vegan Butter Chicken with jackfruit is the perfect plant-based alternative to the Indian classic. Cashews and coconut milk make the vegan butter chicken sauce wonderfully rich, while jackfruit creates that “chicken-like” texture. An ultimate comfort food that will impress everyone!

Ingredients

  • 1 can (20 oz.) green jackfruit
  • 1 onion
  • 2-3 garlic cloves
  • 1 1/2 tsp ground cumin
  • 1/2 tsp garam masala (or more cumin)
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric (optional)
  • 1 tsp coriander
  • 2 tsp ginger, minced
  • 1/4 tsp kala namak (optional)
  • 1 cup vegetable broth
  • 1/2-1 tsp salt
  • 1/2 tsp black pepper

Sauce

  • 3 roma tomatoes
  • 3/4 cup cashews (100 g)
  • 1/2 cup coconut milk (canned)
  • 1/3 cup tomato paste
  • 2 tsp lemon juice, fresh

Instructions

  1. Pour hot water over the cashews and let them soak for a few minutes. D
  2. Dice the onion and mince the garlic. Rinse the jackfruit, drain well, and cut into smaller pieces if needed.
  3. Heat a little water or oil in a large pan. Sauté the onion and garlic for 2–3 minutes, then add the jackfruit pieces along with the spices (except salt and pepper) and cook for 1 minute.
  4. Pour in the broth, bring to a boil, and let simmer for 4–6 minutes.
  5. Meanwhile, drain the cashews and blend them with the coconut milk, tomatoes, tomato paste, and lemon juice until smooth and creamy.
  6. Stir the sauce into the pan, then season with salt and pepper. Let simmer for another 10–15 minutes until the sauce thickens. Taste and adjust seasoning if needed.
  7. Serve hot with rice or naan bread.

Notes

Recipe adapted from "Beautifully real food" by Sam Murphy.

Find it online: https://www.veggiejam.com/english/vegan-butter-chicken/