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Creamiest vegan butter chickn curry

This is one of our tastiest curry recipes, so vibrant, looks and tastes as good as a Friday night take out! Easy and quick to make, once you try this vegan butter chickn you will be hooked. We use meaty mushrooms and then finish them in a super creamy rich sauce.

Takes: 25 mins

Makes: 3 Servings | Difficulty: Beginner

The original “Butter Chicken” recipe is thought to have originated in a restaurant trying to use leftover chicken tandoori – they cooked it in a super buttery creamy sauce to moisten the chicken. It is a delicious tomato and cream rich curry traditionally called Murgh makhani – like many Indian dishes, there is a depth of flavour built up by cooking onions until soft and using spices. In our vegan version using meaty marinated mushrooms grilled and then finished in a super creamy rich sauce – we use mushrooms in our recipe but you can also use tofu instead, simply marinate it the same way we marinate our mushrooms for a super delicious alternative version to this great recipe – so delicious!

FAQ – frequently asked questions

Can I substitute the mushrooms?

Yes of course, mushrooms work really well as they have a meaty texture. But you can use tofu or aubergine or sweet potato instead, just making sure the veg are cooked through before adding the sauce.

What if I don’t have all the spices in the recipe?

No problem, simply use an equal amount of curry powder in place of all the different spices.

Can I freeze this dish?

Yes indeed it freezes really well and heats up great.

How am I best storing this?

Store it in a reusable tub in the fridge. It will last for 2 days in the fridge.

If I don’t have vegan butter can i use oil?

yes simply use approx 15ml good quality oil.

How long does this dish last in the fridge?

It will last for 2 days in the fridge

Can I use low fat coconut milk


Can I substitute the fresh coriander?

Yes, you can use parsley or your favourite leafy green herb.

Serving suggestions for this butter chickn recipe ;

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Creamiest Vegan Butter Chickn Curry

This recipe is thought to have originated in a restaurant trying to use leftover chicken tandoori – they cooked it in a super buttery creamy sauce to moisten the chicken – we do the same here in our vegan version using meaty marinated mushrooms grilled and then finished in a super creamy rich sauce – so delicious!

Takes 25 minutes

Serves 3


  • 400 g oyster or miitake shiitake or chestnut mushrooms


  • 3 tbsp HP roasted red pepper pesto or pesto of choice plus ½ tsp of chilli powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • Pinch of salt
  • Sauce;
  • 1 onion
  • 50 g Cashews
  • ½ thumb size piece of Fresh ginger
  • 2 large cloves garlic
  • ½ tsp Turmeric
  • ½ tsp Cumin seeds
  • 2 whole cardamom pod
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¾ tsp of salt
  • 2 tbsp oil
  • 20 g Vegan butter
  • 400 g tin of Coconut milk – cream from top only
  • 400 g tin of chopped tomatoes

To serve

  • 15 g Fresh coriander


  • Method;
  • Fill and boil the kettle. Put the cashew nuts into a bowl and cover with just boiled water and leave to sit for 10 mins to soften.
  • Cut mushrooms into strips. Dice the onion. Peel and finely chop the garlic and grate or finely dice the ginger.
  • Mix together marinade ingredients, toss mushrooms in marinade and coat well. This can be done the night before if time for even more flavour.
  • Heat a large non-stick frying pan on high heat and once hot add 1 tsp of oil and add the marinated mushrooms, cook for 5 mins stirring regularly until they start to char and go golden. Remove them from the pan and set aside.
  • To make the butter sauce; clean out the pan, giving a quick wipe.
  • Melt the butter and olive oil in a pan over a medium heat. Add the cumin seeds, cardamom pod, turmeric and cook for a minute until they start to become fragrant.
  • Add onion and cook for 2 -3 minutes until softened, add the ginger and garlic and cook for another minute, stirring. Add the remaining spices (garam masala, ground cumin and ground coriander) and mix well for 1 minute. Add the chopped tomatoes and bring to a boil, add the cream layer from the top layer of cream from the tin of coconut milk (keep the water for another dish), stir until melted. Drain and add the cashews. Transfer carefully to a blender or food processor and blend on high until smooth. Add back to the pan with the mushrooms and heat through. Taste and season to your liking by adding more salt (we added ¾ tsp of salt) or lemon juice.
  • Serve with brown basmati rice or your choice of naan, garnish with some fresh coriander and enjoy!


Calories: 645kcalCarbohydrates: 35gProtein: 13gFat: 55gSaturated Fat: 32gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 1mgSodium: 1005mgPotassium: 1414mgFiber: 10gSugar: 13gVitamin A: 918IUVitamin C: 22mgCalcium: 118mgIron: 8mg


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3 responses to “Creamiest vegan butter chickn curry”

  1. Naomi says:

    5 stars
    Butter chicken is one of my all time favourites!! Thank you so much for making this vegan version, my family loved it!

  2. Miriam says:

    5 stars
    Thanks for the recipe….it’s definitely a relationship builder 😁
    This is one of my partner’s favourite recipes. She would love me to make it for her every week. I make it about once a month…..leave her wanting more.

  3. Zuzanna says:

    5 stars
    I’ve been trying to recreate the butter chicken flavours in a vegan dish and this is as close to perfect as it can get. Love the recipe

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