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!

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:

1. 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.
2. 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:

1. Start by melting the dairy-free butter in a large skillet before adding the marinated chickpeas.
2. 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!
3. 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

Print

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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