This easy recipe for Vegan Butter Chicken is a plant-based version of the classic Indian dish that's completely dairy-free and made with chickpeas! These healthy Indian butter chickpeas are gluten-free, allergy-free, marinated in creamy yogurt and fragrant spices; finished in a single skillet with a tomato-based sauce in just 10 minutes!
Your favorite Indian dish...veganized! This dairy-free Indian butter chicken is consistently a top-rated recipe here on Strength and Sunshine, it was time to make a meatless vegan version. One of the best vegetarian swaps for chicken, ironically with a similar name, is chickPEAS! This recipe is so easy and so delicious; it's healthier than classic takeout butter chicken, so you'll be adding this one to your go-to dinner recipes asap!
Recipe Ingredients
- Chickpeas: The main ingredient here, you can use canned chickpeas or chickpeas that you've cooked from scratch. This recipe uses 2 cans which is about 4 cups of cooked chickpeas.
- Coconut Yogurt: The creamy dairy-free yogurt component of this recipe comes from unsweetened plain coconut yogurt. If you can't have coconut, you can use another plant-based yogurt. However, opt for one that is higher in fat (more or a greek-style) if you can!
- Lemon Juice + Garlic + Shallot: The chickpeas are marinated with the yogurt along with a touch of acid from the lemon juice and flavor enhancers of garlic and onion. You can use sweet (Vidalia) onion instead of shallot if you prefer.
- Spices: Indian food is fragrant and flavorful because of the beautiful combination of spices! Garam masala, chili powder, cinnamon turmeric, cumin, ginger, paprika, and black pepper. Every recipe uses a different blend and ratio of spices, however, this is my favorite, but feel free to adjust to your preferences!
- Vegan Butter: For greasing the skillet and adding that "buttery" taste!
- Tomato Sauce + Tomato Paste: You'll want a plain can of unsalted tomato sauce. To enhance the tomato flavor, you'll be using tomato paste, which is a very concentrated form of tomato.
- Unsweetened Full-Fat Coconut Milk: You can opt for light coconut milk, but the full-fat canned coconut milk is really what you need for that intense creaminess you know and love with classic butter chicken! If you can't do coconut, opt for a thicker, full-fat plant-based milk (cashew or gluten-free oat).
- Arrowroot or Cornstarch: This is optional. Depending on how thick you want your butter chickpeas to be. You can make the sauce runnier by adding more tomato sauce or coconut milk. You can then also make the sauce thicker by using a tablespoon or two of starch. I like a thicker sauce, so I always add a tablespoon.
This recipe is:
- Gluten-Free
- Vegan & Vegetarian
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free)
- Grain-Free
- Sugar-Free
- Packed with 100% Plant-Based Protein
How To Make Butter Chickpeas
Start with the yogurt marinade:
- Add the chickpeas, yogurt, lemon juice, garlic, and shallot to a big bowl and mix it all together so everything is coated in the coconut yogurt.
- Fold in the spices and mix everything again. You can then let the chickpeas soak up the yogurt and flavors for 30 minutes to 1 hour or you can go right ahead and begin the actual cooking process. Typically with Indian butter chicken, you would marinate the raw chicken for an hour or two, but since the chickpeas are already cooked, there is no need.
Cook the creamy tomato sauce:
- Start by melting the dairy-free butter in a large skillet before adding the marinated chickpeas.
- Then add the tomato sauce, paste, and coconut milk. Mix everything around over medium-low heat until the ingredients are warm. This is where you can adjust the amount of liquid to make the sauce runnier or add some starch to thicken things up!
- When you're satisfied with the consistency or the sauce, remove the skillet from the heat and serve with your choice of white basmati rice or some gluten-free naan!
Additional Tips & FAQs
- Can you use a different type of bean? I suggest you stick with chickpeas. Chickpeas are hardy and firm enough to stand up to the heavy creamy butter cause. Other beans will be mushy and may fall apart in this dish. The chickpeas were chosen to mimic chicken in this vegetarian butter chicken recipe for a reason!
- Is this recipe spicy? No! Just because you're using a ton of "spices", that doesn't mean it's spicy in terms of heat! However, if you want a spicer vegan butter chicken, you can add some cayenne pepper, a hot chili powder, or more black pepper.
- Can you prep this ahead of time? If you're making chickpeas from scratch, you can prep those by following these instructions. You can also marinate the chickpeas in the yogurt sauce the night before!
- How long does it last? The finished dish can be stored in the fridge for 4-5 days in an airtight container. Reheat leftovers in the microwave or in a pot on the stove. You may want to add a splash of coconut milk to get the butter chickpeas saucy again. You can freeze butter chickpeas in an airtight container for 4-5 months. Thaw in the fridge and reheat as needed!
- What should you serve it with? Some fluffy basmati rice is perfect for soaking up that delicious dairy-free butter sauce! Fresh, hot, gluten-free naan bread, some boiled or roasted potatoes, or some cauliflower rice for a low-carb side! You can also eat the butter chickpeas entirely on their own. Add some fresh chopped parsley or cilantro to serve for a nice fresh bite of green!
More Vegan Chickpea Recipes:
- 10-Minute Coconut Yogurt & Chickpea Curry
- Lemon Chickpea & Rice Casserole
- Chickpea Nuggets
- Italian Chickpea Casserole
- Chana Masala
Vegan Butter Chicken (Indian Butter Chickpeas)
This easy recipe for Vegan Butter Chicken is a plant-based version of the classic Indian dish that's completely dairy-free and made with chickpeas! These healthy Indian butter chickpeas are gluten-free, allergy-free, marinated in creamy yogurt and fragrant spices; finished in a single skillet with a tomato-based sauce in just 10 minutes!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 4-6 Servings 1x
- Category: Main
- Method: Stove Top
- Cuisine: Indian
Ingredients
- 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
- 2 TB Vegan Butter
- ¾ Cup Plain Unsalted Tomato Sauce
- ½ Cup Full-Fat Unsweetened Canned Coconut Milk
- 1 TB Tomato Paste
- 1 TB Arrowroot Starch or Cornstarch (optional)
Serving Suggestions:
- Fresh Chopped Parsley or Cilantro
- White Basmati Rice
- Gluten-Free Naan
- Boiled or Roasted White Potatoes
Instructions
- In a large bowl, combine the chickpeas, coconut yogurt, lemon juice, minced shallot, garlic, and spices. Mix everything together to fully coat the chickpeas in the yogurt and spices.
- Allow the chickpeas to marinate in the fridge for 30-60 minutes or skip ahead to the next steps.
- Heat the dairy-free butter over medium-low heat in a large skillet or pot.
- Add the yogurt marinated chickpeas and seasonings to the melted butter and stir everything around for a minute or two to warm before adding the tomato sauce, coconut milk, and tomato paste.
- Mix everything together to combine. If the sauce is too runny, add the optional starch, If the sauce is too thick, skip the starch and add more tomato sauce and/or coconut milk to get you desired consistency.
- Adjust seasonings to taste before turning off the heat and serving warm with some fresh chopped parsley or cilantro and your choice of rice, gluten-free naa, or potatoes.
Notes
- You can use homemade chickpeas and will need about 4 cups.
- Adjust the seasonings to taste! Taste test the dish as it's cooking and adjust the amount of each spice are you see fit. Start with less, since you can always add more.
- This recipe was made with a tablespoon of starch. If you plan on not adding the starch for a thicker sauce, you may not need as much tomato sauce and coconut milk. Start with ½ cup of tomato sauce and ¼ cup of coconut milk. Add more if needed.
- Leftovers can be stored in the fridge for 4-5 days.
Nutrition
- Serving Size: 1 Serving
Keywords: vegan butter chicken, vegan butter chickpeas, vegetarian butter chicken, dairy-free butter chickpeas, butter chickpeas, chickpea curry, Indian curry
You will not miss the meat or dairy in this VEGAN butter chicken recipe! Creamy, hearty, and so full of flavor! Every meat-eater you know will approve of these Indian butter chickpeas. Let me know what you think! Pin it, make it, share it!
So tell me:
+ What is your favorite Indian dish? Chana Masala! (more chickpeas!)
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Robin
Recipe looks great! Do you think it would freeze well? I assume you could thaw in fridge and just reheat...let me know if you think it would hold up. Thanks
Rebecca Pytell
Of course. The coconut may separate a bit, but all is safe and perfectly good to freeze!
Nina
I love Indian food! This sounds so yummy.
Rebecca Pytell
My personal favorite!
Doreeen
This looks delicious. I saved it to give it a try.
Rebecca Pytell
Let us know what you think!
AB
I have to try this recipe, it looks delicious...
Plus it's not that easy to find good recipes that are vegan AND gluten-free 🙂
Thank you so much for sharing!
Rebecca Pytell
Naturally gluten-free, just needed some vegan tweaks!
Anelisse
Okay, I have to say that at first... this recipe kinda scared m. I am Spanish and I absolutely LOVE eating "Garbanzos". But mixing them up with coconut milk? That's so weird! But... this post sold me. I am going to cook that for lunch today XD need to go to the supermarket right away.
Rebecca Pytell
Yes, well, this is a vegan take on a classic Indian dish.
Hannah B
I am strongly lactose intolerant but I also have a rare food allergy to coconut. I substituted with cashew milk and cashew based greek style yogurt as suggested and it turned out great. I really appreciate the substitutes listed in case you can't have coconut but still want vegan meals that have a satisfying creaminess. Thanks Rebecca!
Jen
Oh my gosh! This look SO good! I am adding it to next month's meal plan. I'll let you know how it goes. 🙂
Rebecca Pytell
Haha, next month? Make it now!
Shelby Morgan
I am a big fan of classic butter chicken so I cannot wait to give this vegan version a try!
Rebecca Pytell
Just as hearty and delicious!
Ana
looks delish! Can't wait to try it
Rebecca Pytell
You'll love how simple it is to cook up!
Kevin
This recipe looks delicious 😋. Will definitely be trying this recipe. 📌 it to my pinterest board. Thanks for sharing this vegan recipe.
★★★★★
Rebecca Pytell
Delicious and comforting!