Vegan Butter Chicken

This recipe is one that I found searching online, wanting to make a authentic indian dish for a friend of mine. But, I wanted to add a bit of a twist and Veganize it. Yes, I wanted to make it plant based and see if it would make a difference with texture and flavors. When I finally found chicken substitute that I love, I went for it and my family absolutely DEVOURED IT! Yes, it is a hit in our house and I believe you will love it too.

Now, depending on your spice level, it can have a bit of a kick. But, you can always add more vegan yogurt to combat that. Otherwise, enjoy and let me know what you think.


1      Bag of Quorn Chicken Chunks or Vegan, Earth Grown brand Chickenlesss Strips.


Earth Grown Vegan Chickenless Strips from Aldi

1      Can of Chickpease

1      Can of Crushed Tomatoes

1      Cup Vegan, Silk Brand Plain yogurt


Silk Dairy Free Yogurt

2     TBSP Earth Balance brand butter

1 1/2 TBSP Garama Masala or Curry Powder

1 1/2 Tsp Cumin

1 Tsp Turmeric

1/2 Cube of garlic or 1 1/2 Tbsp Garlic (Minced)

1 1/2 Onion Chopped

1 TBSP Fresh ginger (Minced)

1 tsp Salt (optional)

1 TBSP Coconut Sugar

Instructions: Place your butter in a heated pan on medium heat and allow to melt. Once melted, place your chopped onions in the pot and allow them to sauté until they are softened. Add in your garlic and ginger and allow to sauté. Once they are aromatic, (Optional – add in your carrots and stir for a couple of minutes), then place in your chickenstrips and stir. Turn down your heat on the stove to just a little below medium.

Next, you will add in our Garama Masala/Curry Powder, Cumin, Turmeric, and stir so that everything is covered with seasonings. Then place in your can of crushed tomatoes, and stir. Let cook for a minute or two, then lately add in your yogurt. The pot will be simmering and everything will start to gather and form a sauce. Once you see that everything is pretty much blended together, turn heat on stove down to low, cover and let simmer for about 20 minutes.

Once done, you can eat with a nice bowl of brown rice, and a fresh Tabouli Salad and flat bread. I add chickpeas to make it a bit more hardy and to stretch it a bit further when feeding large groups. It doesn’t take away from the flavor at all.



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