Name: Vegan Butter Chicken (Indian Butter Chickpeas)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Indian
Ingredients: 2 15 oz Cans Chickpeas (about 4 Cups, drained and rinsed); ½ Cup Unsweetened Plain Coconut Yogurt; 1 Tsp Lemon Juice; 1/4 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; 3/4 Cup Plain Unsalted Tomato Sauce; 1/2 Cup Full-Fat Unsweetened Canned Coconut Milk; 1 TB Tomato Paste; 1 TB Arrowroot Starch or Cornstarch (optional); Fresh Chopped Parsley or Cilantro; White Basmati Rice; Gluten-Free Naan; Boiled or Roasted White Potatoes

Vegan Butter Chicken (Indian Butter Chickpeas)

overhead view of vegan indian butter chickpeas with rice

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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!

Author: Rebecca Pytell
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

Scale

2 15 oz Cans Chickpeas (about 4 Cups, drained and rinsed)
½ Cup Unsweetened Plain Coconut Yogurt
1 Tsp Lemon Juice
1/4 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
3/4 Cup Plain Unsalted Tomato Sauce
1/2 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

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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 1/2 cup of tomato sauce and 1/4 cup of coconut milk. Add more if needed.
Leftovers can be stored in the fridge for 4-5 days.

Nutrition

Serving Size: 1 Serving

Find it online: https://strengthandsunshine.com/vegan-butter-chicken-chickpeas/