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.