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Vegan Butter Chicken

September 5, 2015

Vegan Butter Chicken Healthy Gluten Free

Butter Chicken was one of my favorite meals before going veggieΒ and this Vegan Butter Chicken was one of the first recipes I createdΒ for this blog when I started it back in 2013. I had just moved to Belgium, was a new vegetarian and dove right into my new-found love of everything veg! Since then, I’ve changed the recipe slightly and I thought it was time for me to share the recipe with you guys (with some updated photos, lol! I’ve since learned that taking photos of leftovers is usually always not a good idea, ha!).

This Vegan Butter Chicken is so incredibly creamy, comforting and full of rich flavors from the spices and thick tomato and creamΒ sauce. Plus, it tastes out-of-this-world-amaaazzing on top of a fluffy bed of basmati rice!

Vegan Butter Chicken Healthy Gluten Free

Vegan Butter Chicken Healthy Gluten Free

The “secrets” to this Vegan Butter Chicken lie in the cashews and the chickpeas.

The blended cashews make the sauce of this Butter Chicken so incredibly buttery, rich, creamy, comforting and delicious. The cashews also do a wonderful job of thickening the sauce of this vegan butter chicken when it is simmering on the stove.Β 

The chickpeas replace the “chicken” that is traditionally used in this recipe. The chickpeas makes this Vegan Butter Chicken so incredibly hearty, slightly nutty and meaty. I love to use freshly cooked chickpeas because they are slightly firmer than the ones that come in the can. Canned chickpeas also work here if you are in a pinch. When I originally made this recipe, I used half chickpeas and half cauliflower, I still sometimes make it this way but have come prefer this Vegan Butter Chicken with only chickpeas.

vegan butter chicken

This Vegan Butter Chicken is one of my favorite meals to serve for dinner. It is a simple recipe to make and is ALWAYS a hit with everyone at the table. You can adjust the spiciness based on how much of a kick you like in your food (I like a lot of spice but tone it back a bit when I’m serving this to company or family).

If y’all end up making this delicious VEGAN Butter Chicken in your home, I love love love hearing about it and seeing your awesome feedback!Β Share your creations with me by writing yourΒ feedback in the comments below, tagging me (#cearaskitchen) in your beautifulΒ shots on InstagramΒ or sharing your photo on my Ceara’s Kitchen Facebook page. Have a beautiful day guys! #EatHappyLiveHappy

this vegan butter

4.6 from 20 reviews
Vegan Butter Chicken
 
Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
This Vegan Butter Chicken is one of my favorite meals to serve for dinner. The cashew cream makes this Butter Chicken so incredibly rich and "buttery" and the chickpeas make it so meaty and hearty! Serve over Saffron Yellow Rice Pilaf.
Author: Ceara
Recipe type: Main
Cuisine: Indian
Serves: 5 servings
Ingredients
  • 2 small yellow onion (or one large), chopped
  • 2 - 3 cloves garlic, minced
  • 2 tsp garam masala
  • ¾ tsp cumin, cinnamon & ginger
  • ¼ - ¾ tsp cayenne pepper
  • 1¼ cup low sodium vegetable broth
  • 2¾ cups plain tomato sauce
  • 1 tbsp coconut sugar or cane sugar*
  • ⅓ cup raw cashews + 3 tbsp to roast for garnish
  • 3 cups chickpeas
Directions
  1. Soak cashews in hot water while preparing the sauce.
  2. On medium high heat, in a large pan, saute the onions and garlic with the spices (garam masala, cumin, cinammon, ginger and cayenne pepper) in ¼ cup of the vegetable broth until the onions are soft and the spices are fragrant.
  3. Add the remaining vegetable broth (1 cup), plain tomato sauce and sugar. Simmer for 5-8 minutes or so until fragrant.
  4. Rinse your cashews, In a blender or in a separate deep bowl, blend ⅓ cup of raw cashews with about ⅓ cup of the butter chicken sauce that is simmering on the stove until creamy and smooth . I used a stick immersion blender and blended the soaked cashews with a bit of the sauce in a deep bowl. If you are using a high speed blender you may need to add in about ½ cup of the sauce with the cashews for it to blend well. Transfer the blended sauce back into the pan with the rest of the Butter Chicken sauce.
  5. If using, in a separate pan, over medium high heat, roast 3 tbsps of cashews for 5 minutes in a pan (these are the cashews that you will use to garnish the butter chicken with).
  6. Add the chickpeas to the pan. Simmer for an additional 5 - 10 minutes. Serve Butter Chicken over yellow rice pilafor basmati rice. Garnish with roasted cashews.
Notes
1) Use your sweetener of choice in this dish. I have also make it with 1 tbsp of maple syrup and also love it this way.
2) Use freshly cooked or canned chickpeas. I like to use freshly cooked chickpeas in this recipe because they still have a bit of a "bite" to them.
3.4.3177

ceara s kitchen

Vegan Butter Chicken was last modified: November 30th, 2015 by Ceara
78 comments
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78 comments

Debbie June 12, 2019 at 10:43 am

Delicious sauce – I love it with sweet potato ……

Reply
Shannonrae00@yahoo.com May 15, 2018 at 12:46 am

Wow! Super good. Thank you

Reply
Tammy May 8, 2018 at 3:52 pm

So….we host a wine and pizza night every week and I am always looking creative pizza toppings! This week, I think I am going to try your recipe (I may add a little tofu) on pizza dough (hmmm…might make the pizza dough a bit more like naan) and sprinkle my rice on top…I will let you know how it goes πŸ™‚

Reply
Simone April 29, 2018 at 5:38 pm

I recommend using way less chickpeas. Just my preference but the sauce was SOOOO amazing that constantly crunching the chickpeas ruined it for me. Best sauce recipe for butter chicken I’ve ever tried though.

Reply
Trevor February 11, 2018 at 5:42 pm

Absolutely perfect! I’ve been making this almost every week.

Reply
Olivia April 14, 2018 at 11:09 pm

This taste just like a spicy tomato sauce
Not a fan sorry

Reply
Heidi January 31, 2018 at 12:36 am

Ditto to all the positive reviews of this recipe! It was outstanding! Substituted sunflower seeds for cashews and that worked great. Also followed another reviewers’ suggestion to use 1 can of chick peas and 1 small head of cauliflower. I forgot to add the cayenne pepper but it was still delicious! Thank you for another GREAT recipe!!

Reply
Clifford Childs December 11, 2017 at 11:01 pm

Very good. I added lemon juice and salt which made it even better.

Reply
Rhonda October 24, 2017 at 12:31 pm

I just made this sauce and I swear I could lick the pot clean. I’ve been searching for the right recipe and finally found it! My spices are very fresh and I found the quantities listed just right – not overwhelming but definitely there. I used the full amount of cayenne. I don’t buy tomato sauce and always make my own by blending a large can of diced tomatoes and a small can of tomato paste (no added flavours) so just used that. Poured the sauce over sautΓ©ed chickpea tofu, peas and roasted cauliflower. It was beyond amazing! Thank you πŸ™‚

Reply
Keely ricketts October 27, 2017 at 6:25 pm

I make this every week or so… today I added potato and mushrooms, it’s delicious and I’m not a great cook… thank you so much for the recipe!

Reply
Rachel October 13, 2017 at 7:30 am

Delicious. We had it last night, and my 3 year old would only eat the sauce, kept asking for more. The only difference is that I blended everything because my kids won’t eat it if it looks like beans. Then I sauteed some cauliflower and added it in so the sauce had some texture. This was thanks to your note that you had done half and half with chickpeas and cauliflower in an earlier version. Husband had 3 helpings!

Reply
Lisa October 6, 2017 at 12:16 am

I’ve made this recipe four times now and love it!

Reply
Carrie July 5, 2017 at 9:06 pm

This was really, really good. We are not vegan but made the recipe as-is except for chicken broth instead of veggie broth. Was really surprised at the creamy texture of the sauce! Served with some parathas, nice addition to the dinner rotation!

Reply
NIcole I June 6, 2017 at 10:22 pm

This is an awesome recipe; one that I will come back to again and again. 5 stars.

Reply
Matthew March 17, 2017 at 4:08 am

I made this last night, and it was fantastic. I swapped out one cup of chickpeas for a head of roasted cauliflower, and another cup of chickpeas for butterbeans. Also, I served it on roast sweet potato. Despite the differences, your recipe was an excellent starting point, and much more down-to-earth than others. Thanks very much πŸ™‚

Reply
Mark November 1, 2016 at 3:24 pm

Love the cashews in the sauce for a creamy effect… that part was great. Unfortunately the whole thing is really under seasoned and just tastes like a creamy tomato sauce. I would advise folk to check other recipes for spice quantities, buy or homemake a curry paste with this. Was actually really disappointed with the end result. Did not taste like a curry! had to add loads of spices after the tomatoes were in which isn’t ideal.

Reply
Mirandamom December 29, 2016 at 4:23 pm

Although I customized things a bit to suit my individual taste (a bit less garam masala, a bit more cumin), I found the amount of spices to be in the right neighborhood. I wonder if you interpreted “ΒΎ tsp cumin, cinnamon & ginger” to mean 3/4 tsp total. I used about 3/4- 1 tsp of each. Next time I make this I might use fresh ginger, but I will probably make it again, and it tasted like curry to me!

Reply
Donna Wigmore August 29, 2016 at 10:52 pm

This dish had everything going for it; cheap, easy and so delicious. Oh ya, it is super healthy too ! Everyone loved it! It is so worth the five stars! I was looking for healthy vegan meals to put on my shortlist. This just zoomed to the very top of the list. Now to look for other meals that won’t pale in comparison and will still be cheap and easy.

Reply
Ceara August 30, 2016 at 10:45 pm

Yay! So happy you enjoyed the recipe, Donna! Thank you for the wonderful feedback! πŸ™‚

Reply
Io June 20, 2016 at 4:57 am

Have you ever tried this w/vegan chicken like gardein or beyond meat? Does it work well if yes?

Reply
Troy May 10, 2016 at 9:50 am

Hi all :). Just a quick tip if you are in Australia as I am. The commercial tomato sauce is far too strong for this recipe. I cant wait to try it with either tomato paste, passata or canned tomatoes. Thanks for the great recipe πŸ™‚

Reply
Louisa May 10, 2016 at 10:21 am

Keen to know how you go Troy. I’m in Australia too. Just made a different version (recipe from elsewhere) of this tonight using a plain passata and it was very bland. I’m hoping that was due to the overall recipe and not the passata swap out – normallydon’t have issues doing that.

Reply
Chris May 28, 2016 at 12:59 am

Hi Troy and Louisa,
I’m going to give this a try today, and as far as tomato paste/passata goes, we use an italian brand called ‘Mutti’. This is 99.5% pureed tomato, the other 0.5% is salt.
Flavour is fantastic and the consistency is nice also.
Hope this helps πŸ™‚

Reply
Ceara May 30, 2016 at 1:01 am

Enjoy! πŸ™‚

Reply
Ceara May 30, 2016 at 1:29 am

Thanks for the tip, Troy! πŸ™‚

Reply
Julie May 8, 2016 at 11:27 pm

I do not cook so I did not know to do something to the chickpeas prior to adding them to the pan.

I simmered the sauce an extra 30 minutes.

It was amazing!

So what should I do to the chickpeas prior to the last step? Next time it will be even better.

Reply
Dave Grant April 24, 2016 at 4:42 am

Excellent recipe, Great texture, flavour was very good, but thought it was a little short on umami, definitely low on salt, I added about 2tbsp of yellow miso, terrific.

Reply
Ceara May 30, 2016 at 1:27 am

Thank you, Dave! Happy you enjoyed the recipe!

Reply
Fiona April 23, 2016 at 6:42 am

I’m in the uk and want to try this…is the tomato sauce you mean ketchup? Like what you dip fries in?

Reply
Lisa Lamb May 4, 2016 at 11:18 am

Hi Fiona, I would’ve thought that passata would be best to use rather than kechup. You can buy it in supermarkets next to the chopped, canned tomatos πŸ™‚

Reply
Bett June 29, 2016 at 1:56 pm

Take a look at this picture – Bionaturae organic strained tomatoes make a great sauce. http://www.wegmans.com/prodimg/018/500/799210968018.jpg

Reply
Xenia April 21, 2016 at 2:27 pm

Hi from Cyprus. This is the perfect time for me to try this dreamy dish! I wonder, do I soak the chickpeas overnight and I just boil them until cooked and then I add them in the sauce?
Where about in belgium, may I ask, do you live? I moved back from belgium a year ago.
Thank you.

Reply
Sarah April 13, 2016 at 2:52 am

I just made this dish and I am in love! Thank you for sharing such a wonderful and simple recipe! I have really missed the flavours of butter chicken since becoming vegan and this really satisfied that craving!!

Reply
Andrea April 11, 2016 at 1:05 am

Off the charts incredible! Where’s the 10 star button? Thank you so much for sharing this!

Reply
Dorothy February 8, 2016 at 7:28 pm

Avoid any room for confusion if you modify the recipe to read: “3/4 tsp EACH, cumin, cinnamon & ginger”. I have non-cooking friend who thought it was supposed to mean 1/4 tsp of each spice for a total of 3/4 tsp.

Reply
Ceara February 9, 2016 at 12:47 pm

Hi Dorothy, it is 3/4 tsp of each spice (not 1/4 tsp each). Hope this clears things up πŸ™‚

Reply
tayler January 12, 2016 at 3:57 am

made this dish this past weekend. it was phenomenal! i can’t resist any meal with that much tomatoey-goodness. delicious! thanks so much for sharing!

Reply
Becky Striepe January 4, 2016 at 3:02 pm

THis looks so good, Ceara!

Reply
Ceara January 11, 2016 at 1:29 am

Thank you!

Reply
Kristie December 17, 2015 at 4:56 am

Holy goodness! This sauce is AMAZING! I loved it so much after adding the blending cashews that I added more — more of a good thing is great! Even my picky 8 year old daughter loved it. Thank you!

Reply
Geeualz December 14, 2015 at 9:08 am

Hi I am not vegan but my sons girlfriend is, I make different dishes (add, delete, adjust and seperate meals) for her when she stays over. We will be camping soon and making meals at home then freezing them for our trip, will I be able to freeze your butter chicken recipe for her until needed
Thanks

Reply
Xtisn January 21, 2016 at 5:08 am

I’d also love to know how this freezes!

Reply
Ceara January 23, 2016 at 7:49 pm

I have not freezed this recipe myself but if I were to freeze it, I would make the recipe and then freeze it in a freezer friendly glass container! πŸ™‚

Reply
sophie November 27, 2015 at 6:07 pm

I made this again yesterday, with brown basmati. I made the recipe exactly as written, except just a can of tomatoes instead of tomato sauce , and I added steamed cauliflower and spinach along with the chickpeas. It was, once again, totally excellent. I made it for a group of non-vegan friends, and they all loved it. Many thanks for sharing this delicious recipe!

Reply
Ceara December 1, 2015 at 11:50 pm

So happy you and your friends enjoyed the recipe, Sophie!!! πŸ™‚ Thank you!

Reply
slchapelle November 14, 2015 at 4:56 am

You say you can put it over “yellow rice pilaf “.
Do you have a recipe for that please that doesn’t
fight with the yummy flavours in your Vegan Butter Chicken
(which, by the way, is delicious)?

Reply
Ceara November 14, 2015 at 6:23 pm

Yes, I do! Here it is πŸ™‚ https://www.cearaskitchen.com/indian-saffron-yellow-rice-pilaf-vegan-glutenfree/

So happy to hear you enjoyed the Butter Chicken too!

Reply
Miranda November 4, 2015 at 6:20 am

Can I replace the raw cashews, veggie broth and tomato sauce with 2 tblsp whole wheat flour, a can of coconut cream and a can of tomato paste?

Reply
Ceara November 10, 2015 at 1:27 am

Hmm… the cashews really do make this recipe super creamy and buttery. If you are allergic to cashews, I’d recommend coconut milk as your said with a bit of flour or corn starch to thicken the sauce up πŸ™‚ Let me know your results when you whip it up! πŸ™‚

Reply
Trevor December 19, 2015 at 5:08 pm

I have been making butter chicken for a while and find that grinding up almonds in a coffee grinder works as an excellent thickener instead of resorting to flour and corn starch. I am making the above recipe for my work pot luck for our restaurant christmas party and cannot wait. Thank you so much for the recipe

Reply
katec October 22, 2015 at 10:58 pm

All through making this I was thinking, I’m gonna be disappointed, this isn’t going to be like my restaurants butter chicken… But I was so delightfully surprised. It’s so strange the buttery favour that the cashews added. Thanks so much for sharing this recipe, will definitely become a staple! Cheers!

Reply
Ceara October 29, 2015 at 1:42 am

SO happy that you enjoyed the butter chicken!! Thank you for the lovely feedback πŸ™‚

Reply
Valencia October 18, 2015 at 10:15 pm

ABSOLUTELY DELECTABLE! I followed the recipe exactly besides adding a few late cherry tomatoes from my garden. They added a bright burst of flavor here and there. My husband who isn’t vegan loved it as well. * I added diced chicken that I baked in the oven while cooking to his portion. The cashew puree made it very creamy. I thoroughly enjoyed this with garlic naan bread from Trader Joes.

Reply
sophie October 13, 2015 at 5:05 pm

Um, yeah, this is the BEST curry I’ve ever made, and I’ve made many! I made this with tofu instead of chicpeas (I just dry-fried the tofu and chucked it in the curry afterwards). I also added frozen peas and spinach, but otherwise followed the recipe to a T. Also, I just used plain canned diced tomatoes instead of tomato sauce. It is soooo good! Thank you so much!

Reply
Ceara October 14, 2015 at 2:45 am

Thank you SO much for the lovely feedback Sophie! I am really happy that you enjoyed the butter chicken. I am sure it was simply delicious with tofu – yum!! πŸ™‚

Reply
Deborah October 1, 2015 at 4:38 pm

Oh my goodness, this dish is FABULOUS! I think it’s even better the second day. Thank you so much for the recipe!

Reply
Ceara October 3, 2015 at 2:33 pm

Yay! So happy you enjoyed it! Thank you Deborah πŸ™‚

Reply
Maraika September 13, 2015 at 11:05 pm

Hi. I notice your recipe says Tomato Sauce. Do you mean crushed tomatoes or the Tomato sauce you put on pies etc? As in “rosella tomato sauce australia” It is in a bottle and guess it is similar to Ketchup.

Reply
Ceara September 14, 2015 at 1:47 am

Hi Maraika! I mean plain tomato sauce that comes in jars with nothing else added to it! It’s basically just pureed tomatoes. Here’s one of the brands I like to use.

Reply
Dan September 10, 2015 at 9:03 pm

So that was absolutely magnificent. I made it with passata as we don’t have that kind of tomato sauce here, so maybe I’d make it a bit sweeter next time, but it was beautiful. Hot, spicy, sweet. Looking forward to the 2 other things I found on your site I’m cooking this week now!

Reply
Ceara September 11, 2015 at 12:59 am

Thank you for the wonderful feedback, Dan! I am so happy that you enjoyed the Butter Chicken πŸ™‚

Reply
Dan September 10, 2015 at 6:46 pm

I’ve not even finished cooking it yet, but I just tasted the sauce before the chickpeas go in. Wow! That is some tasty stuff!

Reply
Julie Alexandra September 8, 2015 at 5:50 pm

I made this today, I just used almonds instead of cashews since that’s what I has, and Oh My God it’s so good! Thank you so much for sharing!

Reply
Ceara September 11, 2015 at 1:06 am

Yay!! So happy you enjoyed it, Julie! Thank you for sharing your wonderful feedback πŸ˜€

Reply
Jess D September 7, 2015 at 1:23 pm

This was fantastic! I bought garam masala a year ago and never got the courage to use it until now.

I really modified the recipe to what I had on hand, but the flavors were unlike anything I’ve ever had. Thank you!

I used:
1 tsp dried minced onion
2 frozen crushed garlic cubes
3/4 c. water
1 veggie bouillon cubes
2 tsp Garam masala
1/8 tsp cayenne
1/2 c. Almond milk
1 28oz. Can crushed tomatoes
3 c. Home cooked chickpeas

Reply
Ceara September 11, 2015 at 1:10 am

Thank you, Jess!! πŸ™‚ Sounds absolutely delicious! Thank you for sharing!!

Reply
Dannii @ Hungry Healthy Happy September 7, 2015 at 10:00 am

The colour of that sauce is amazing! I used to love butter chicken, but I haven’t made it since going veggie. Interesting about the cashews too.

Reply
Ceara September 10, 2015 at 11:22 pm

Thank you, Dannii πŸ™‚ The cashews make this sauce so creamy and thick πŸ™‚

Reply
Diane September 5, 2015 at 3:37 pm

Is that 3/4 tsp EACH of cumin, cinnamon & ginger?
Or 1/4 tsp of each (adding up to 3/4 tsp)?
Thanks, looks tasty!

Reply
Diane September 5, 2015 at 3:40 pm

or rather: Bedankt, het ziet er lekker uit! πŸ˜‰

Reply
Ceara September 5, 2015 at 8:23 pm

3/4 tsp of each! You can use less spices to (1/4 or 1/2 a tsp of each) if you are sensitive to these spices. Would love to know your results if you end up trying this recipe! Bedankt πŸ˜€

Reply
Mel @ The Refreshanista September 5, 2015 at 2:28 pm

Yum! I never got the chance to try butter chicken before going vegetarian and I’ve always wondered what it tastes like! Definitely going to give this veggie version a try πŸ™‚

Reply
Natalie | Feasting on Fruit September 5, 2015 at 1:38 pm

This is so creative! I’ve never had butter chicken, but I’ll happily just skip the original altogether and dive into this healthy vegan version! It looks easy and delicious and the spice blend sounds wonderful πŸ™‚ Definitely pinning this to try!

Reply
Ceara September 7, 2015 at 9:52 am

<3 Thank you Natalie!! :) xoxo

Reply
Jenn September 5, 2015 at 1:37 pm

This looks so good! I love all the spices in here and the sauce looks so velvety and creamy! Beautiful too!

Reply
Ceara September 7, 2015 at 9:52 am

Thank you Jenn! The sauce is super velvety and creamy!! πŸ™‚ <3

Reply
The Vegan8 September 5, 2015 at 7:45 am

I have never heard of this dish before Ceara, but I’m drooling all over my keyboard reading the ingredients, so I know it’s fantastic! I swear, every dang recipe of yours makes me hungry and I’m NOT making that up! This looks incredible and I’m dying to try this one now…I just need to get some garam masala! The color is just gorgeous and I love your closeup shots!!

Reply
Ceara September 5, 2015 at 2:45 pm

Thank you Brandi! Butter Chicken is delish!!! It’s one of my favorite Indian dishes πŸ™‚

Reply

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    November 1, 2015

#cearaskitchen

  • 15-minute cous cous for lunch today using all the veggies in my fridge. Topped off with @latourangelle garlic infused oil, @terroni.to peppers & scallions. Tag #CearasKitchen to your recipe recreations. ************************************ #Vegan #WhatVegansEat #plantforward #veganrecipes #veganlife #veganfood #veganbreakfast #vegansofig #veganeats #vegancommunity #plantbased #plantbasedrecipes #healthyrecipes #healthyrecipe #wholefoods #vegetarianrecipes #vegetarian #vegetarianfood #veggie #veganfoodlovers #plantbasedmeals
  • It’s all about that crispy crust & those fresh toppings. Kale pesto, spicy pepper, olive & mushroom pizza on the BBQ. @biggreenegg Tag #CearasKitchen to your recipe recreations. ************************************ #Vegan #WhatVegansEat #plantforward #veganrecipes #veganlife #veganfood #veganbreakfast #vegansofig #veganeats #vegancommunity #plantbased #plantbasedrecipes #healthyrecipes #healthyrecipe #wholefoods #vegetarianrecipes #vegetarian #vegetarianfood #veggie #veganfoodlovers #plantbasedmeals
  • Spending the first day of November baking & listening to the new @arianagrande album. ‍♀️ Pumpkin bread with LOTS of spice... October may be done but I’m still trying to finish all the pumpkin in my pantry. Tag #CearasKitchen to your recipe recreations. ************************************ #Vegan #WhatVegansEat #avocadotoast #veganrecipes #veganlife #veganfood #veganbreakfast #vegansofig #veganeats #vegancommunity #plantbased #plantbasedrecipes #healthyrecipes #healthyrecipe #wholefoods #vegetarianrecipes #vegetarian #vegetarianfood #veggie #veganfoodlovers #plantbasedmeals
  • Turkish mezze on a Tuesday - Pidé - Pickle Turnip & Spinach - Eggplant with tomato sauce - Hummus - Eggplant - Pickled cabbage - Bulgur pilaf - Dolma (stuffed eggplant, grape leaves & zucchini) - Spiced olives - Ezme (pomegranate & sundried tomato ) - Fresh tomato sauce - Vegan Labneh Tag #CearasKitchen to your recipe recreations. ************************************ #Vegan #WhatVegansEat #plantforward #veganrecipes #veganlife #veganfood #veganbreakfast #vegansofig #veganeats #vegancommunity #plantbased #plantbasedrecipes #healthyrecipes #healthyrecipe #wholefoods #vegetarianrecipes #vegetarian #vegetarianfood #veggie #veganfoodlovers #plantbasedmeals
  • The best way to celebrate love... with pasta. Happy Valentine’s Day, friends!❀️ King oyster mushrooms, lemon garlic rapini, orecchiette arrabbiata, olive pesto pasta with . Tag #CearasKitchen to your recipe recreations. ************************************ #Vegan #WhatVegansEat #plantforward #veganrecipes #veganlife #veganfood #veganbreakfast #vegansofig #veganeats #vegancommunity #plantbased #plantbasedrecipes #healthyrecipes #healthyrecipe #wholefoods #vegetarianrecipes #vegetarian #vegetarianfood #veggie #veganfoodlovers #plantbasedmeals
  • February vs September beach days in Toronto ❄️ Day 320 of living in sweatpants & leggings. ‍♀️
  • Open face sandwiches are the most under-rated food group. ✨ multigrain toast ✨ spicy hummus ✨ kalamata tapenade ✨ cucumbers ✨ peppers Tag #CearasKitchen to your recipe recreations. ************************************ #Vegan #WhatVegansEat #plantforward #veganrecipes #veganlife #veganfood #veganbreakfast #vegansofig #veganeats #vegancommunity #plantbased #plantbasedrecipes #healthyrecipes #healthyrecipe #wholefoods #vegetarianrecipes #vegetarian #vegetarianfood #veggie #veganfoodlovers #plantbasedmeals
  • Waffle maker ⬅️ panini press The waffle maker grooves are perfect for sandwich dipping! Experimenting with new protein-packed, easy sammy recipes this weekend! This recipe only uses THREE ingredients & is soo filling! Tag #CearasKitchen to your recipe recreations. ************************************ #Vegan #WhatVegansEat #avocadotoast #veganrecipes #veganlife #veganfood #veganbreakfast #vegansofig #veganeats #vegancommunity #plantbased #plantbasedrecipes #healthyrecipes #healthyrecipe #wholefoods #vegetarianrecipes #vegetarian #vegetarianfood #veggie #veganfoodlovers #plantbasedmeals
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