Vegan Butter Chicken Recipe | Recipe from Food By Maria

Food By Maria

Name: Vegan Butter Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: SuperFat Nut Butter Cacao Coconut; Organic White Onion; Napoleon Co. Grille Garlic Cloves; Christopher Ranch Organic Chopped Ginger; SWAD Garam Masala Powder; Morton & Bassett Spices Curry, Organic; 24 Mantra Powder, Organic, Coriander; McCormick® Smoked Paprika; El Guapo® Whole Cinnamon (Canela Entera); Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Kitchen Basics Unsalted Vegetable Stock; O Organics Crushed Tomatoes in Tomato Puree, No Salt Added; Cake Mate Sugar, Blue; O Organics Coconut Milk, Organic, Light; Morton Iodized Salt, 26 Ounce; Shirakiku Cooked Rice With 6 Kinds of Grains; Cilantro; Atoria's Family Bakery Traditional Naan

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Vegan Butter Chicken Recipe

Serves 410 mins prep40 mins cook

This super easy one pot creamy vegan butter chicken recipe is the Indian vegan curry recipe you've been waiting for going into the fall.

2 servings

What you need

1 tbsp coconut butter

½ white onion

1 garlic clove

½ tbsp fresh ginger

¾ tbsp garam masala

½ tsp curry powder

½ tsp coriander powder

¼ tsp paprika

⅕ tsp cinnamon

⅕ tsp chili flakes

½ tsp vegetable stock

½ no salt added diced tomatoes

½ tsp sugar

½ coconut milk

½ salt

½ cooked rice

½ cilantro

½ naan

Instructionskeyboard_arrow_up


-1 In a large skillet or pot heat coconut oil or vegan butter on medium-low heat till melted.  Add your white onion and sweat for around 6 minutes or until translucent.  Stir often to avoid burning, scraping the browned bottom bits for extra flavour.
-1 Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, curry powder, coriander, paprika and cinnamon. Let cook for about 20 seconds until fragrant, while stirring occasionally.
-1 To the skillet or pot add the chili flakes, vegetable stock paste and canned tomatoes.  Let the mixture simmer for about 10-15 minutes until sauce thickens and becomes a deep, rich red-brown in colour.
-1 Remove mixture from heat and scoop into a blender and blend until smooth. If the sauce is too thick to blend, then add up to 1/4 cup water to blend.  If you have a smaller blender, blend in batches.
-1 Pour the sauce back into the pan. Stir in the coconut milk, sugar and season to taste.  At this point you would add your cooked lentils, potatoes, chickpeas, vegan chicken etc. and simmer for 10-15 minutes.  Simmer for 15 minutes even if you're not adding a protein or root of choice. Serve with rice, cilantro and naan.

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