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Indian Butter Chicken with Naan Recipe

Vegan Indian butter “chicken” made with hearty plant protein, rich coconut cream, and fluffy naan bread.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

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

Method
 

  1. Prepare naan dough by mixing flour, salt, sugar, yeast, warm water, yogurt, and oil. Let rise 1 hour.
  2. In a skillet, heat vegan butter and sauté onion, garlic, and ginger until fragrant.
  3. Add spices, stir, then pour crushed tomatoes. Simmer 15 minutes.
  4. Stir in coconut cream and plant-based chicken substitute; cook 10 more minutes.
  5. Roll out naan dough, cook on hot pan until bubbly and golden.
  6. 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.