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vegan butter chicken

Vegan Butter Chicken (soy curls recipe)

John Rush
This vegan butter chicken recipe has a delicious creamy tomato sauce perfect for dipping warm garlic naan bread in or eating with scoops of basmati rice. This is the perfect weeknight recipe and I always double the recipe so that I have food for the entire week!
4.89 from 9 votes
Prep Time 10 mins
Cook Time 20 mins
Marinade 15 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 760 kcal


Chicken Marinade

  • 4 cups soy curls
  • 4 cups Vegan Chicken Broth
  • 1 cup Soy Yogurt
  • 2 tablespoon lemon juice
  • 1 tablespoon turmeric
  • 2 tablespoon Garam Masala
  • 2 tablespoon cumin


  • 2 tablespoon Vegan butter
  • 1 onion
  • 4 tablespoon garlic
  • 3 tablespoon ginger
  • 1 teaspoon cayenne
  • 1 cinnamon stick
  • 1 cup crushed tomatoes
  • 1 can coconut cream

For Serving

  • 6 pieces Naan
  • 3 cup Basmati Rice


  • First, reconstitute the soy curls in a large bowl with 4 cups of chicken broth for 10 minutes. After 10 minutes dump soy curls in a strainer and squeeze excess broth from the soy curls with your hands.
  • In a large bowl mix 1 cup of vegan greek yogurt (we used Silk), 2 tablespoons of lemon juice, 1 tablespoon of turmeric, 2 tablespoons of garam masala, and 2 tablespoons of cumin. Mix in the soy curls and ensure they're fully coated. Cover and refrigerate for at least 15 minutes but up to 24 hours. Dice onion, mince garlic, grate ginger and set aside. 
  • In a large cast-iron pan or similar pan melt 2 tablespoons of vegan butter on medium to high heat. when butter is melted and begins to bubble add your marinated soy curls and scrape the yogurt in the bowl into the pan with a spatula. Fry the soy curls and brown them on all sides for about 3 minutes per side. Set the soy curls aside.
  • Heat the same pan on medium-high heat and add 2 more tablespoons of vegan butter. Add in your diced onion and cook until translucent, about 5 minutes being careful not to brown. Add in your minced garlic and grated ginger, and cook until they become fragrant about 3 min. Next add in 1 can of coconut cream, 1 cup of crushed tomatoes, 1 cinnamon stick, and 1 teaspoon of cayenne. Bring the sauce to a slight boil, add the soy curls back in, and reduce heat to low. Simmer on low for 20 minutes stirring occasionally.
  • While the soy curls are cooking prepare your rice and naan bread.
  • Plate your rice and top with butter chicken and cilantro. Serve with warm naan bread and a lime wedge.


Calories: 760kcalCarbohydrates: 97gProtein: 26gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 672mgPotassium: 668mgFiber: 9gSugar: 7gVitamin A: 306IUVitamin C: 12mgCalcium: 175mgIron: 8mg
Keyword butter chicken, curry, dinner, indian, main, vegan butter chicken, vegan dinner, vegan main
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