Indian Butter Chicken

Serves 4



  • Cooked rice (or you can use pasta, potatoes)
  • 4 tbsp vegan butter
  • 3 vegan chik’un breasts or Gardein chicken patties
  • 4 tbsp + 2 tsp coconut oil
  • 1 white onion, finely chopped
  • 2 tsp garam masala
  • 2 tsp cumin
  • 2 tsp curry powder
  • 2 tsp coriander
  • 1 tsp ginger
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 4 garlic cloves, minced
  • 1 can full-fat coconut milk
  • 1 C canned crushed tomatoes
  • 2 tsp sea salt


In a pan heat 2 tablespoon of coconut oil over medium heat and add frozen vegan chik’un breasts. Brown for 3-4 minutes a side and cut into small chunks. Remove chik’un from the pan and aside.

Keep the same pan over medium heat and add another 2 tablespoon of coconut oil and finely chopped onion. Sauté for 2 minutes. Add all the spices to the onions and sauté until softened and fragrant for about another 5 minutes. At this point you might need to add one more teaspoon of coconut oil or some water, if the mixture looks dry and is sticking. Add minced garlic and stir frequently for 1 minute.

Then add coconut milk and stir to combine. Bring to a simmer. Then add crushed tomatoes and sea salt and simmer for 15 minutes.

Stir in 2 tablespoons of vegan butter and add chunks of vegan chik’un back into the pan. Reduce heat to low and stir occasionally for another 3 minutes. Serve immediately over rice and top with fresh cilantro leaves if desired.