Delhi, India; butter chicken invented at Moti Mahal restaurant c. 1948 by Kundan Lal Gujral and Kundan Lal Jaggi; vegan adaptation is modern, following the same sauce framework.
Murgh makhani (butter chicken) without chicken or butter — the challenge is achieving the same silky, mildly spiced, tomato-cream sauce that makes the original so universally beloved. The sauce itself is naturally vegan: tomatoes, spices, onion, garlic, and ginger form the base; the 'butter' (makhan) and cream that give it richness are the only animal components. Substitute: cashew cream (soaked cashews blended with water) for the dairy cream, and a high-quality plant-based butter for the makhan. The protein: cauliflower florets roasted until charred and tender, or marinated tofu baked until golden, are the two most effective stand-ins. The sauce's colour and flavour come from a combination of Kashmiri red chilli powder (mild, deeply coloured), tomato purée cooked until dark and sweet, and cream — this sequence is identical in the vegan version.
Roast the cauliflower or tofu first in high heat with spices until charred — the char is the protein element's flavour contribution The tomato masala must be cooked dark and sweet before adding cream or cream substitute — raw tomato masala is acidic and thin Cashew cream (1 part soaked cashews to 1 part water, blended completely smooth) approximates the texture of dairy cream effectively Kashmiri chilli powder is essential — it gives the sauce its characteristic bright red colour without excessive heat; regular chilli powder doesn't replicate this The butter addition: a generous amount of plant-based butter stirred in at the end rounds the sauce and gives it the characteristic richness Blend the tomato masala until completely smooth before adding the cream substitute — a smooth sauce is non-negotiable
For the most convincing chicken substitute: use marinated tofu that has been pressed, marinated in yoghurt (vegan) and spices for 24 hours, then grilled until charred — this approximates the tandoori chicken that forms the original butter chicken base Kasuri methi (dried fenugreek leaves) crumbled into the sauce at the very end is the traditional finishing element that gives makhani its distinctive aroma A pinch of cardamom in the finishing sauce adds the delicate floral note characteristic of restaurant-quality butter chicken
Skipping the roasting/charring of the protein — unroasted tofu or cauliflower in the sauce has no character Adding cashew cream to an unfinished sauce — the cream goes in after the tomato masala is cooked and tasted Under-cooking the tomato base — the tomatoes must cook until the oil separates and the paste turns dark; rushing this produces a sharp, acidic sauce Using regular red chilli powder — produces a different colour and significantly more heat Forgetting to blend the sauce before adding cream — a rough, chunky sauce is not makhani