{"id":307,"date":"2017-10-25T13:40:53","date_gmt":"2017-10-25T13:40:53","guid":{"rendered":"http:\/\/www.veggiejam.com\/english\/?p=307"},"modified":"2025-09-12T20:52:11","modified_gmt":"2025-09-12T18:52:11","slug":"vegan-butter-chicken","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/vegan-butter-chicken\/","title":{"rendered":"Vegan Butter Chicken"},"content":{"rendered":"\n

Creamy, flavorful, and full of spice \u2013 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 \u201cchicken-like\u201d texture. An ultimate comfort food that will impress everyone!<\/em><\/p>\n\n\n\n

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Indian cuisine thrives on bold spices and creamy sauces. That\u2019s exactly why traditional Butter Chicken (Chicken Makhani) is so popular \u2013 and with this vegan Indian butter chicken recipe<\/strong>, you can enjoy the same magic in a plant-based way!<\/p>\n\n\n\n

Jackfruit <\/strong>is the perfect meat substitute: it soaks up spices beautifully and its texture resembles shredded chicken. Paired with a rich sauce made from tomatoes, cashews, and coconut milk, you\u2019ll have a dish that even die-hard butter chicken fans will love \u2013 all without butter or dairy!<\/strong><\/p>\n\n\n[feast_advanced_jump_to]\n\n

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Why You\u2019ll Love This Recipe<\/h3>\n\n\n\n

This easy vegan butter chicken<\/strong> has all the spice and creaminess of the original but is much lighter and healthier. Instead of butter and cream, I use cashews and coconut milk <\/strong>for the vegan butter chicken sauce. And to keep things even lighter, you can cook the whole dish completely without oil.<\/p>\n\n\n\n

The \u201cchicken\u201d is, of course, replaced \u2013 here with canned jackfruit<\/strong>. But you could also use tofu, seitan, soy chunks, or even chickpeas <\/strong>(see below). And since we\u2019re diving into Indian-inspired cooking, warming spices like cumin and ginger are a must.<\/p>\n\n\n\n

Getting hungry already? Let\u2019s get started and see how to make vegan butter chicken<\/strong> step by step.<\/p>\n\n\n\n

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Step-by-Step Instructions<\/h3>\n\n\n\n
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  1. Soak cashews<\/strong>
    Pour hot water over cashews and set aside.<\/li>\n\n\n\n
  2. Prepare the base<\/strong>
    Dice onion, chop garlic. Rinse and drain canned green jackfruit, then cut into smaller pieces if needed.
    Saut\u00e9 onion and garlic in a splash of water for 2\u20133 minutes. Add jackfruit and spices (except salt & pepper) and cook for another minute.<\/li>\n\n\n\n
  3. Simmer<\/strong>
    Add vegetable broth, bring to a boil, and let simmer for 4\u20136 minutes.<\/li>\n\n\n\n
  4. Blend the sauce<\/strong>
    Drain cashews and blend them with coconut milk, tomatoes, tomato paste, and lemon juice until creamy.<\/li>\n\n\n\n
  5. Combine everything<\/strong>
    Pour the sauce into the pan, season with salt and pepper, and let simmer for 10\u201315 minutes over medium heat until the sauce thickens.<\/li>\n<\/ol>\n\n\n\n

    Tip<\/strong><\/em>: This vegan curry tastes even better the next day once the flavors have fully developed.<\/p>\n\n\n

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    What to Serve with Vegan Butter Chicken?<\/h3>\n\n\n\n