Go Back
Print Recipe

Special Vegan Butter ‘Chicken’ or ‘Paneer’

Craving the rich, creamy comfort of Butter Chicken or Paneer—but want to keep it 100% plant-based? You’re in luck! This Special Vegan Butter ‘Chicken’ or ‘Paneer’ is a wholesome twist on the Indian classic. Made with protein-packed tofu or soya chunks, this dish brings all the flavor without any dairy or meat.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course, Vegan
Cuisine: Indian
Servings: 4
Cost: 100

Ingredients

For the "Chicken"/"Paneer":

  • 1 block 200g firm tofu, pressed and cubed
  • or
  • 1 cup dried soya chunks soaked in hot water for 15 mins & drained
  • 2 tbsp cornstarch or chickpea flour
  • 1 tbsp oil
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • Pinch of salt

For the Butter Masala Gravy:

  • 1 tbsp vegan butter or oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1- inch ginger minced
  • 2 medium tomatoes chopped (or 1/2 cup tomato puree)
  • 1/2 cup cashews soaked 15 mins in hot water
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp paprika or Kashmiri chili powder
  • Salt to taste
  • 1 tbsp tomato paste optional for deeper flavor
  • 1/2 –3/4 cup water as needed
  • 1/2 cup plant-based cream or thick coconut milk
  • Fresh coriander for garnish

Instructions

Prep the Tofu or Soya

  • For tofu: Cube, press, and toss with cornstarch, turmeric, chili powder, and a bit of oil. Air-fry, bake at 200°C (400°F) for 15–20 mins, or pan-fry until golden.
  • For soya chunks: Soak in hot water, squeeze out excess water, and toss with the same spices and flour. Sauté until golden.

Make the Gravy

  • Heat vegan butter/oil in a pan. Add cumin seeds, let them sizzle.
  • Sauté onion until golden. Add garlic and ginger; cook for 2 mins.

Add tomatoes and cook until soft.

  • Stir in turmeric, chili, garam masala, salt, and optional tomato paste.
  • Transfer the mixture and soaked cashews to a blender. Add water and blend until smooth.

Finish the Curry

  • Pour blended gravy back into the pan and simmer 5–7 minutes.
  • Stir in coconut cream or plant-based cream and mix well.
  • Add in the crispy tofu or soya chunks. Simmer for another 5–7 minutes until everything is well coated and hot.

🍽️ Serving Suggestions

  • Serve hot with steamed basmati rice, jeera rice, or vegan naan
  • Drizzle a little extra coconut cream and garnish with fresh cilantro
  • Pair with a crisp cucumber-onion salad or vegan raita

🔄 Storage & Meal Prep

  • Fridge: Store in an airtight container for up to 4 days
  • Freezer: Freeze for up to 1 month (just leave out the cream until reheating)
  • Reheat gently and stir well to re-emulsify the creamy sauce