Entrees, Vegan Food

20 Minute Vegan Butter Chicken


Hi everyone!! Who is excited for a super speedy weeknight dinner idea?! Today we are making 20 Minute Vegan Butter Chicken. This is one of those things I hadn’t tried prior to going vegan, so I can’t tell you if this is similar to traditional butter chicken in flavour. I know the method is definitely not traditional, so this is more of an “inspired by butter chicken” meal. Plus, is speedy. So some steps have to be cut when you’re moving fast!

Truly though, this is my current favourite meal. I’ve made it countless times and never get sick of it. Plus, you can customize it with whatever veggies or protein you like! Chopped potatoes, sweet potato, lentils or chickpeas would be fantastic here, but I opted for my seitan chick’n. I didn’t do the breading & frying part though. I just make a batch of this seitan and keep it in a container in the fridge for recipes like this!

The perfect weeknight meal!

This recipe couldn’t be easier. Its all done in one pan, and then you’ll want to have some rice cooking at the same time. If you have a rice cooker- easy. But you can also just do it on the stove at the same time while you make the curry.

And before we get into the good stuff, if you make this 20 Minute Vegan Butter Chicken, be sure to leave a comment and/or give this recipe a star rating! I love to hear when you all are enjoying the recipes! Its my fav! And if you have time to snap a pic, don’t forget to tag me on Instagram!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

20 Minute Vegan Butter Chicken

  • Author: Liv B
  • Yield: serves 2-3


Easy, weeknight vegan butter chicken. Best served with rice and naan!


  • 3 tbsp vegan butter
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 2 cups chopped vegan chick’n or tofu (or store-bought protein of choice)
  • 1 tbsp garam masala
  • 1 tsp curry powder
  • 1 tsp ginger
  • 1 tsp ground coriander
  • pinch of salt
  • 1/3 cup tomato paste
  • 1/4 cup water
  • 400 ml can full fat coconut milk

Rice and naan for serving!


  1. If cooking rice to go with this, cook according to package directions.
  2. To a large frying pan on medium heat, add the vegan butter, garlic and onion and cook 3 minutes, until onion becomes translucent.
  3. Add the vegan chick’n and all the spices and stir to combine.
  4. Add the tomato paste and water. Stir to combine. Add the coconut milk and stir again until combined. Bring to a gentle simmer for 15 minutes, stirring frequently, until thickened slightly.
  5. Serve hot, over rice. Naan bread too! You can often find accidentally vegan naan at the grocery store. Some brands have dairy in them to check for that!



  1. Is there a brand of vegan chicken that you recommend?

  2. 5 Stars!
    I made this recipe 2 nights ago and it was absolutely delicious. Next time I’m going to make it with cauliflower, only because I’m not a fan of the texture of fake meats, but that’s not fault of Liv’s. 10/10 would make again 🙂

    (P.S. I tried to give the recipe a rating, but it wouldn’t work.)

  3. This recipe was super satisfying, tasty, and FAST! gotta love those 20-min meals! Will definitely make again!

  4. This has become a weeknight staple in our house. It’s so tasty and so easy!

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star