Butter chicken — or murgh makhani — is one of India's most beloved dishes. Rich, creamy, and deeply aromatic, it has fans across every corner of the country. But what if you could enjoy that exact restaurant-style experience without any animal protein? Thanks to GoodDot's Vegicken Chunks, you absolutely can. This vegan butter chicken recipe delivers every bit of the flavour you love — minus the cholesterol, hormones, and ethical concerns.

Whether you're transitioning to a plant-based diet or simply looking for a delicious weeknight dinner, this recipe is for you. It takes about 30 minutes, uses everyday pantry staples, and consistently tastes like it belongs on a restaurant menu.

Why Mock Chicken Works Perfectly in Butter Chicken

Traditional butter chicken relies on tender protein chunks that soak up a velvety tomato-cream sauce. GoodDot's Vegicken Chunks are crafted from plant-based soy protein with a fibrous, meaty texture that genuinely mimics chicken. Unlike tofu (which can turn watery) or paneer (which doesn't absorb spices as deeply), mock chicken soaks up the butter chicken sauce beautifully — resulting in a dish even meat-eaters enjoy.

Nutritional Highlights

Swapping chicken for Vegicken Chunks gives you roughly 18–20g of plant protein per serving, with zero cholesterol and no saturated animal fat. It's also free from hormones and antibiotics — a genuine concern with conventional poultry in India. For a deeper look at how plant proteins compare, read our guide on Soya Bean Chunks vs Mock Meat.

Ingredients

For the marinade: 1 pack GoodDot Vegicken Chunks (drained), 3 tbsp thick vegan yogurt, 1 tsp each red chilli powder, garam masala, turmeric and cumin powder, 1 tbsp ginger-garlic paste, salt to taste, 1 tsp oil for pan-frying.

For the sauce: 4 large tomatoes (roughly chopped), 2 medium onions (roughly chopped), 10 cashews, 3 garlic cloves + 1-inch ginger, 2 tbsp vegan butter or coconut oil, 1 tsp each Kashmiri red chilli, coriander powder and garam masala, 1 tsp sugar, ¼ cup thick coconut cream, fresh coriander to garnish.

Step-by-Step Method

Step 1 — Marinate and Char the Vegicken

Drain the Vegicken Chunks and pat dry with a kitchen towel. Mix thoroughly with vegan curd, ginger-garlic paste, and all marinade spices. Let sit for at least 15 minutes. Heat 1 tsp oil in a non-stick pan and cook the marinated chunks on medium-high heat for 4–5 minutes per side until slightly charred. Set aside.

Step 2 — Build the Tomato-Onion Base

In a deep pot, heat 1 tbsp oil. Add onions, garlic, ginger, and cashews. Sauté for 5 minutes until golden. Add tomatoes and cook for 8 more minutes until completely soft. Cool slightly, blend until smooth, then strain through a sieve for a silky, restaurant-quality texture.

Step 3 — Cook the Sauce

In the same pot, melt vegan butter. Add the blended base and cook for 3–4 minutes on medium heat. Add Kashmiri red chilli, coriander powder, and garam masala. Pour in ½ cup water to adjust consistency, then add sugar and salt. Simmer for 8 minutes until the sauce is deep, fragrant, and slightly thickened.

Step 4 — Combine and Finish

Add the charred Vegicken Chunks to the sauce. Stir gently. Pour in coconut cream and simmer on low for 5 minutes. The sauce will turn the iconic deep orange-red. Garnish generously with fresh coriander and a swirl of extra coconut cream before serving.

Serving Suggestions

Serve with warm rotis, butter naan, or steamed basmati rice. For a protein-packed meal, pair it with GoodDot Proteiz noodles on the side. This dish also excels as a meal-prep option — the flavours deepen overnight, making leftovers even more delicious.

If you enjoy plant-based Indian cooking, also try our Soya Chaap recipes, Vegan Keema, and Tandoori Soya Chaap.

Pro Tips for the Best Results

  • Don't skip the marinade rest: 15 minutes minimum for meaningful flavour penetration.
  • Char the chunks: Slightly crispy edges add smoky depth to the finished dish.
  • Always strain the sauce: This single step delivers that restaurant-smooth texture.
  • Use Kashmiri chilli, not regular: It gives the signature deep red colour without excessive heat.
  • Coconut cream over dairy: Same richness, 100% vegan, no compromise on taste.

Stock Up for More Plant-Based Cooking

Once you've tasted this butter chicken, you'll want GoodDot proteins in your kitchen permanently. Browse our bestsellers for what's most popular, or grab a combo deal for maximum value. New to plant-based eating? The Vegan Starter Pack is the perfect introduction. Fitness-focused? Head to our high-protein picks collection.

Frequently Asked Questions

Can I use Soya Chaap instead of Vegicken?

Yes — GoodDot Soya Chaap works very well in butter chicken sauce. The texture is slightly different but equally satisfying. Tandoori Tikka is another excellent option since it's pre-spiced, cutting your prep time in half.

Is this recipe gluten-free?

The recipe itself contains no wheat. GoodDot Vegicken is soy-based — if you have a gluten sensitivity, verify your specific spice brands and vegan butter are certified gluten-free.

How long do leftovers keep?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water if the sauce has thickened. Flavour is noticeably better on day two.

Can I make this in an Instant Pot?

Absolutely. Use the Sauté function for the onion-tomato base, blend it, return to pot, then cook everything together on Manual for 5 minutes. Add Vegicken Chunks in the final 2 minutes of pressure cooking.

Is vegan butter chicken suitable for kids?

Yes — reduce the chilli quantities to taste. The creamy tomato sauce is naturally mild and popular with children. See also our guide on Plant-Based Meat for Kids for more family-friendly ideas.