Vegan Butter “Chicken” – A Plant-Based Twist on a Desi Classic - Vegan Indian Recipes

• 1.5 cups young jackfruit (canned, rinsed) or 1 cup soy chunks

• ½ cup vegan curd (or coconut yogurt)

• 1 tsp ginger-garlic paste

• 1 tsp red chilli powder

• 1 tsp garam masala

• ½ tsp turmeric powder

• Salt to taste

• 1 tbsp lemon juice

• 2 tbsp oil or vegan butter

• 1 bay leaf

• 1 inch cinnamon stick

• 2–3 green cardamoms

• 1 large onion, chopped

• 1 tbsp ginger-garlic paste

• 2 medium tomatoes, pureed

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp red chilli powder

• Salt to taste

• 1 tsp sugar

• 2 tbsp cashew paste (soak 10 cashews in warm water and blend)

• ¼ cup coconut cream or cashew cream

• Fresh coriander for garnish

Step 1: Prep the “Chicken”

1. If using soy chunks, boil them in water for 8–10 mins, then squeeze out the water.

2. In a bowl, mix vegan curd, lemon juice, spices, and salt. Add jackfruit or soy chunks. Coat well and marinate for at least 30 mins (overnight for best flavor).

3. In a non-stick pan, grill or sauté the marinated pieces until lightly browned. Set aside.

Step 2: Make the Gravy

1. Heat oil or vegan butter in a pan. Add bay leaf, cinnamon, and cardamom. Let them sizzle for a few seconds.

2. Add chopped onions and sauté until golden.

3. Stir in ginger-garlic paste and cook for another minute.

4. Add tomato puree, salt, red chilli powder, coriander and cumin powder, and sugar. Cook until oil separates (8–10 mins).

5. Add cashew paste, mix well, and cook for 2 more minutes.

6. Stir in coconut cream and ½ cup water. Simmer for 5 minutes.

Step 3: Bring It Together

1. Add the cooked jackfruit or soy into the gravy. Let it simmer for another 10 minutes on low heat so the flavors meld beautifully.

2. Garnish with fresh coriander and a swirl of coconut cream.

Serving Suggestions

• Serve hot with steamed basmati rice, jeera rice, or vegan naan.

• A side of onion salad and lemon wedges makes it even better.