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vegan butter chik’un

vegan butter chik'un_hot for food

This is a quick and easy vegan butter chik’un recipe that tastes like the real thing. Promise! There’s a wonderful world of meat-free substitutes available these days, and I’m here to use them to my full advantage. There’s a ton of spices packed into this dish, and your tastebuds will thank me for it. Serve this on a bed of fresh basmati rice with some fresh cilantro on top for an impressive date night meal! 

You can watch the latest episode of RECIPE?! from YouTube to find out what happened. Or if you’re in a pinch for time, scroll down for the full recipe and get cooking! 

vegan butter chik'un_hot for food

vegan butter chickun_hot for food
4.67 from 3 votes
Print Recipe

vegan butter chik'un

This easy butter chik’un recipe tastes authentic and it’s totally vegan! 

Course Main Course
Cuisine Indian
Keyword basmati rice, vegan butter chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Lauren Toyota


  • 1/2 C basmati rice
  • 1 C water
  • 2 tbsp vegan butter
  • 2 vegan chicken breasts
  • 2 tbsp + 1 tsp coconut oil
  • 1/2 finely chopped white onion
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1 tsp coriander
  • 1/2 tsp ginger
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 2 garlic cloves, minced
  • 1 can full fat coconut milk
  • 1/2 C canned crushed tomatoes
  • 1 tsp sea salt


  1. Bring basmati rice, water, and 1 tablespoon of vegan butter to a boil. Reduce to low/simmer, and cover with a lid. Once all the water is absorbed, fluff the rice with a fork, remove from heat and leave covered until ready to serve the butter chik'un.

  2. In a pan, heat 1 tablespoon of coconut oil over medium heat and add frozen vegan chicken breasts. Brown for 3 to 4 minutes a side and cut into small chunks. Remove chicken from the pan and aside.

  3. Keep the same pan over medium heat, and add another 1 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 if the mixture looks dry and is sticking. Add minced garlic and stir frequently for 1 minute.

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

  5. Stir in 1 tablespoon of vegan butter and add chunks of vegan chicken 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.


  • Rachael 4 years ago

    I found my new favourite site ever, these all look so delicious! Can not wait to start cooking them, its so hard to try and find recipes for a vegan / veg diet that actually looks mega appetising! Thank you!

    • Lauren Toyota 4 years ago

      thank you! Hope we’ll get to see some of your creations on social!! 🙂

  • Miss Kay 4 years ago

    i just want to fly to Toronto to give you guys the biggest hug! i’m dancing in the kitchen this is sooooooooo damn good!

    • Lauren Toyota 4 years ago

      awww so glad you like it 🙂 Thanks!

  • Anonymous 4 years ago

    Just made this. It’s a bit oil-heavy, but delicious and came in at around 600 calories per serving. Love it!

  • Ellay 4 years ago

    deliiisssh! I made this for my boyfriend who is not vegan (yet lol) and he loved it!

  • Mc Jefferson Agloro 4 years ago

    I literally don’t have garam masala. I am ditching it for now, because this looks delicious, and I can’t resist from preparing it.

    • Lauren Toyota 4 years ago

      well you could just use other spices… fenugreek, cumin, regular yellow curry.

  • Lily Pants 4 years ago

    I finally found some faux chicken at my local grocer. I am super excited to try this recipe out after I make the buffalo cauliflower sliders. 🙂

  • Kaley 4 years ago

    I just made this for the first time and it is so freaking delicious!! I am working on learning how to cook more Indian food and I can tell this will be a new go-to recipe for me 🙂

    • Lauren Toyota 4 years ago

      so glad you loved it!

  • Aymara 4 years ago

    I just made it and it’s soooooo good. Even my dad, who is not vegan liked it a lot. I love your recipes!

    • Lauren Toyota 4 years ago

      YAAY! that’s so awesome! Thank you!

  • Ashley 3 years ago

    I totally forgot to put in the salt but it turned out delicious anyways 😀 And I added in a little bit of flour for it to thicken up even more.

  • Michelle 3 years ago

    Didn’t have any vegan butter but whatevs, it didn’t even need it cause the coconut milk plus the little coconut oil in the recipe made it fatty enough. Tho I would reccomend trusting your gut (and tongue) over the cooking time for the onions, at least, if you diced them up like I did. And don’t worry if you don’t have any basmati or jasmine rice to go with it, I just used my regular Japanese rice with a little less water than usual to make it "dry" and added butter and salt. It worked out fine! Ir you could serve it with naan, right?

  • Michelle Miyazato 3 years ago

    Made it for the second time and just as good without any "meat" in it, sauce is just that flavorful. Definite new go-to besides pasta and mabo dofu.

  • Jennifer P. 3 years ago

    I just made this for my husband and friends and they LOVED it! We usually all go out for Indian, and this really impressed them, thanks Lauren & John!

  • Cassie Tran 3 years ago

    You just won my heart. LOVE Indian food so much!

    • Lauren Toyota 3 years ago

      Thank you! ENJOY!

  • Jennifer P. 3 years ago

    Lauren, you should honestly do more Indian recipes on your channel! Or any ethnic style foods like a Spanish Paella or a Chinese fried rice….. oh man, the options are endless and I cook every thing you guys make. Love you!!!!

  • Beckah 3 years ago

    Oh my f***ing god.. THIS WAS AMAZING!!! I love the Trader Joe’s vegan tikka masala and this was just as good. There are no words to describe how amazing this was.

  • Stacey 3 years ago

    This recipe was amazing! Better than my Indian restaurant! Kids liked it too!

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