Indian Butter Chicken with Naan Recipe
Ready for a vegan spin on the classic Indian butter chicken with naan? Don’t worry, this recipe skips the actual chicken and butter drama but keeps all the creamy, dreamy flavors. Imagine silky tomato sauce infused with fragrant spices, coconut cream replacing dairy, and soft, pillowy naan perfect for scooping every last bite. You’ll impress everyone without breaking a sweat—or your conscience. This dish tastes indulgent, but it’s actually plant-powered magic, making your dinner both ethical and delicious. So grab your apron and get ready to make a curry that’s so good, you’ll forget what you’re missing!
Indian Butter Chicken with Naan Recipe
Vegan Indian butter “chicken” made with hearty plant protein, rich coconut cream, and fluffy naan bread.
Ingredients
- 1 cup plant-based chicken substitute tofu, seitan, or jackfruit
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 1 can 14 oz crushed tomatoes
- 1 cup coconut cream
- 2 tbsp vegan butter or oil
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt to taste
- Fresh cilantro for garnish
For the Naan:
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- ¾ cup warm water
- 2 tbsp vegan yogurt
- 2 tbsp olive oil
Instructions
- Prepare naan dough by mixing flour, salt, sugar, yeast, warm water, yogurt, and oil. Let rise 1 hour.
- In a skillet, heat vegan butter and sauté onion, garlic, and ginger until fragrant.
- Add spices, stir, then pour crushed tomatoes. Simmer 15 minutes.
- Stir in coconut cream and plant-based chicken substitute; cook 10 more minutes.
- Roll out naan dough, cook on hot pan until bubbly and golden.
- Garnish curry with cilantro and serve with warm naan.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 14g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Iron: 20%
- Calcium: 12%
- Vitamin C: 15%
- Magnesium: 10%
✨ Extra Notes/Tips
- For extra richness, add cashew cream instead of coconut cream.
- Use gluten-free flour for naan if needed.
- Spice it up with extra chili flakes or fresh green chilies.
- Store leftovers refrigerated; tastes even better next day.
