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Vegan Butter Chicken Curry Recipe

Suppose you are looking for a vegetarian or vegan version of the butter chicken curry. In that case, you need to try out this vegan butter chicken curry recipe made with tofu and peanut butter.
This spicy, creamy, and rich plant-based curry tastes fantastic. It only requires a few substitutions, which also happens to be gluten-free and low-calorie.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 300 kcal


Marinated Tofu

  • 14.1 oz Tofu fully pressed and drained.
  • 1 tsp Garam Masala
  • 1 tsp Red Chili Powder
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1 Lemon Juice squeezed
  • 1 tsp Cornstarch
  • 1 tsp Vegetable Oil
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper


  • 2 tbsp Peanut Butter
  • 1 tbsp Vegetable oil
  • 1 Red Onion finely chopped
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 4 Chopped Tomatoes
  • 1 tbsp Cashew Nuts
  • 1 tbsp Red Chill Powder
  • 1 tsp Garam Masala
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1 tbsp Maple Syrup
  • 1/2 cup Water



  • Press and drain the tofu to ensure excess water is fully squeezed out.
  • Cut into bite-sized cubes.
  • Make the tofu marinade by adding to a mixing bowl the garam masala, red chili powder, garlic paste, ginger paste, lemon juice, cornstarch, salt and black pepper.
  • Keep it marinated for at least 30 minutes.
  • You can either fry the tofu in vegetable oil or bake it in the oven at 200ºC / 400°F for 20 minutes.


  • To a saucepan, add vegetable oil.
  • Add the red onions, garlic paste and ginger paste, and sauté until golden.
  • Add the red chilli powder, garam masala, ground cumin and ground coriander.
  • Add the chopped tomatoes and cashew nuts, peanut butter and stir to combine.
  • Allow the simmer by adding water.
  • Once it has been cooked and cooled down, place it into a blender and blend until it forms into smooth paste.
  • Add the tofu pieces and paste. Add the kasuri methi, red chilli powder and garnish with chopped coriander.
  • Optional - if you have a plant-based coconut yogurt, add a few drops of that to the butter tofu curry dish.


  • Keep stored in the fridge for up to 3-4 days or freeze for 3-4 months


Serving: 1servingCalories: 300kcalCarbohydrates: 22.1gProtein: 12.7gFat: 19.1gSaturated Fat: 3gPolyunsaturated Fat: 6.1gSodium: 1882mgFiber: 4.8gSugar: 8g
Keyword Plant-based butter chicken, Vegan Butter Chicken, Vegan Butter Tofu Curry Recipe, vegan murgh makhani
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