Description
This Vegan Butter Chicken recipe transforms traditional Indian butter chicken into a plant-based delight using chickpeas simmered in a creamy, spiced tomato and coconut milk sauce. Rich in flavor but free of dairy, this dish pairs perfectly with basmati rice, gluten-free naan, or roasted potatoes for a wholesome and comforting meal.
Ingredients
Chickpeas and Marinade
- 2 15 oz cans chickpeas (about 4 cups, drained and rinsed)
- ½ cup unsweetened plain coconut yogurt
- 1 tsp lemon juice
- ¼ cup minced shallot (or sweet onion)
- 1 tsp minced garlic
- 1 tsp garam masala
- 1 tsp chili powder
- ½ tsp cinnamon
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp ground ginger
- ½ tsp paprika (or smoked)
- ¼ tsp black pepper
Sauce and Finishing Ingredients
- 2 tbsp vegan butter
- ¾ cup plain unsalted tomato sauce
- ½ cup full-fat unsweetened canned coconut milk
- 1 tbsp tomato paste
- 1 tbsp arrowroot starch or cornstarch (optional)
- Fresh chopped parsley or cilantro (for garnish)
Serving Suggestions
- White basmati rice
- Gluten-free naan
- Boiled or roasted white potatoes
Instructions
- Marinate the Chickpeas: In a large bowl, combine drained chickpeas with coconut yogurt, lemon juice, minced shallot, garlic, and all the spices: garam masala, chili powder, cinnamon, turmeric, cumin, ground ginger, paprika, and black pepper. Mix thoroughly to coat the chickpeas evenly.
- Rest the Marinade: Refrigerate the marinated chickpeas for 30 to 60 minutes to deepen the flavors. If short on time, you can proceed immediately to the next step.
- Heat Vegan Butter: Place a large skillet or pot over medium-low heat and melt the vegan butter until it begins to shimmer gently.
- Cook Chickpeas in Butter: Add the marinated chickpeas and their seasonings to the melted butter. Stir continuously for 1 to 2 minutes to warm the spices and develop aroma before adding the liquids.
- Add Sauce Ingredients: Pour in the tomato sauce, coconut milk, and tomato paste. Stir thoroughly to combine all the ingredients into a cohesive sauce.
- Adjust Sauce Consistency: If the sauce appears too thin, sprinkle in the optional arrowroot starch or cornstarch to thicken it. If the sauce is too thick, add more tomato sauce or coconut milk a little at a time until desired consistency is reached.
- Final Seasoning: Taste and adjust seasoning if necessary. Once satisfied, remove from heat.
- Serve: Serve the vegan butter chickpeas warm, garnished with fresh chopped parsley or cilantro. Accompany with white basmati rice, gluten-free naan, or boiled/roasted white potatoes for a complete meal.
Notes
- Marinating the chickpeas enhances flavor but can be skipped if short on time.
- The arrowroot starch or cornstarch is optional; use it only if you prefer a thicker sauce.
- You can substitute coconut yogurt with another unsweetened plant-based yogurt if preferred.
- Adjust chili powder to control the heat level as per your taste.
- For a smoky flavor, use smoked paprika.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated gently on the stovetop.
