Vegan Butter ‘Chicken’ (Tofu Makhani)

No chickens were buttered in this dish.

Table of contents

About this Recipe

A few years ago, I traveled through India and was completely captivated by the depth and diversity of its food. From fragrant curries bubbling away in small village kitchens to spicy street snacks sizzling on every corner, the flavors were unforgettable. Since then, Indian cuisine has held a special place in my heart, and I’ve loved veganizing some of my favorite dishes at home. This butter ‘chicken’ was inspired by that craving for something rich, comforting, and full of warm spices—but made entirely plant-based. The creamy tomato-cashew sauce is packed with antioxidants and layered with flavor, making it as nourishing as it is satisfying. It’s also surprisingly simple: marinate, fry, and blend. Whether you’re vegan or just mixing things up, crispy tofu swimming in a buttery, spiced sauce is always a good idea.

Ingredient Notes & Substitutes – Tofu ‘Chicken’

Tofu: Firm tofu is best for holding its shape and soaking up flavor, much like chicken in the traditional dish. Tearing it by hand instead of cutting creates more surface area and craggy edges—perfect for crisping up when fried and catching every drop of sauce.

Cornstarch / Tapioca Flour: Coating the tofu with cornstarch creates a crispy exterior when fried. Tapioca flour, on the other hand, offers a chewier texture with a slight stretch. Both help the tofu develop a golden crust, enhancing its ability to soak up the buttery sauce.

Vegan Butter (for frying): Vegan butter adds the signature richness and creamy flavor essential to butter ‘chicken’. A cultured or European-style vegan butter will give the best results, but coconut oil can be used as an alternative if desired.

Lemon Juice & Olive Oil (Marinade): Lemon juice brings brightness and helps tenderize the tofu, while olive oil allows the spices to evenly coat each piece. If you prefer, you can substitute lime juice or avocado oil.

Vegan Yogurt: Thick, unsweetened yogurt like soy or coconut gives the marinade a creamy texture and tangy depth. Greek-style vegan yogurt works wonderfully for a richer marinade.

Smoked Paprika & Nutritional Yeast: Smoked paprika adds a layer of deep smokiness reminiscent of tandoor-cooked dishes, while nutritional yeast delivers a savory, umami boost. For variation, try adding a pinch of ground chipotle for extra smoky heat.

Turmeric & Garam Masala: Turmeric lends its golden color and anti-inflammatory properties, while garam masala brings a fragrant warmth with its complex blend of spices. Homemade garam masala will enhance the flavor even more if you have time to make it.

Ingredient Notes & Substitutes – Sauce

Fennel Seeds (crushed): Fennel adds a delicate sweetness and depth to the sauce. Lightly crushing the seeds releases their natural oils, intensifying their flavor.

Cinnamon Stick: Adds an earthy sweetness and balances the acidity of the tomatoes. You can substitute with a pinch of ground cinnamon if necessary, but whole sticks offer a more subtle infusion.

Tomatoes: Fresh, ripe tomatoes provide natural sweetness and acidity, forming the base of the sauce. In off-season months, canned San Marzano tomatoes are a great alternative.

Raw Cashews: When blended, raw cashews give the sauce its luxurious creaminess without dairy. For a nut-free version, substitute with silken tofu.

Sugar & Salt: Sugar balances the acidity of the tomatoes, while salt enhances all the other flavors. Coconut sugar or maple syrup can be used in place of sugar for a more natural sweetness.

Lemon Juice & Water: Lemon juice brightens the finished sauce, lifting the flavors, while water adjusts the consistency to your preference.

Parsley / Cilantro: Adds a fresh, herbal finish that contrasts beautifully with the richness of the sauce. Use the stems in the sauce to intensify the herbal note and save the leaves for garnish.

Step-by-step short instructions – Tofu ‘Chicken’