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Instant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Indian Butter Soy Curls, Vegan Murgh Makhani. Use all chickpeas for soy-free. Vegetarian Gluten-free Recipe. Oil-free Nut-free option. Skillet option Jump to Recipe
Its no Butter No Chicken you all. Then why call it that? Well search! Most people search for vegan butter chicken for some reason and not vegan soycurls in no butter butter sauce or other variations ;). So here goes.
This recipe adapted from my popular Butter Tofu recipe. To make a skillet version, use the butter tofu recipe with soy curls. Just simmer the soy curls in the sauce with a up of water for 15 minutes. I use a combination of soy curls and chickpeas in this version and don’t use any oil. You can add some oil or vegan butter with the cashew cream to make it even more like restaurant flavor profile. Don’t have soy curls ? use all chickpeas, beans or veggies.
Its a super simple recipe. Blend up the tomato, garlic, ginger, chile. Add to the IP along with spices, soy curls and chickpeas, close and cook. Add some cashew cream and simmer for a few minutes to thicken, garnish and done! The garnish of fresh minced ginger and chile and some dried fenugreek takes this dish to an amazing flavor level. Make it!
Soy curls are a meat sub made with whole non gmo soy beans. You can find them in some stores or online on amazon. You can also use other bean curls! Look for “Wadi” in Indian stores made of moong dal, black eyed peas and other lentils/beans. The texture is different but they work equally well. You can also use seitan, tvp, soy chunks, beyond meat strips other chickin subs.
More IP recipes.
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF
- Kohlapuri Veggies – Veggies in sesame coconut sauce GF
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Aloo Palak Dal- Potato Spinach Lentils in IP. GF
- Eggplant Sambhar – Eggplant Split pea soup
- Aloo Gobi – Spiced potato and cauliflower
This recipe is adapted from my Butter Tofu “Paneer” recipe and the IP method is adapted from twosleevers’s butter chicken. Urvashi has some great tips on cooking indian food under pressure. This recipe benefits from a good fresh garam masala blend. I usually keep my garam masala in whole spice form and then grind it about a 1/4 cup at a time for a potent spice blend. Dried fenugreek leaves (kasuri methi) can be bought online or from an Indian store. If you cant find them, omit and add 1/4 tsp ground mustard instead. Indian restaurants generally add fenugreek for the flavor and of course a ton of cream and butter.
If you make the recipe, please do rate it. I also love to see your creations, so do tag me #veganricha on Instagram.
Vegan Butter Chicken Video:
Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free
Ingredients
- 3 large ripe tomatoes , or 1 15 oz can diced tomatoes
- 4 cloves of garlic
- 1/2 inch cube of ginger
- 1 hot or mild green chile, , I use serrano
- 3/4 cup water, , use 1 cup if the tomatoes arent very juicy
- ½ to 1 tsp garam masala
- ½ tsp paprika or kashmiri chili powder
- ¼ to ½ tsp cayenne
- 3/4 tsp salt
- 1 cup soy curls, (dry, not rehydrated)
- 1 cup cooked chickpeas
- 1/4 cup soaked cashews blended with ½ cup water, , or 1/2 cup cashew cream or other non Dairy cream
- 1 tsp or more garam masala
- 1/2 tsp or more sugar or sweetener
- 1 tsp kasoori methi - dried fenugreek leaves, or add a 1/4 tsp ground mustard
- 1/2 moderately hot green chile, finely chopped, or use 2 tbsp finely chopped green bell pepper
- 1/2 tsp minced or finely chopped ginger
- 1/4 cup cilantro for garnish
Instructions
- Blend the tomatoes, garlic, ginger, chile with water until smooth.
- Add pureed tomato mixture to the Instant pot or pressure cooker. Add soy curls, chickpeas, spices and salt. Close the lid and press manual/pressure cook at high pressure, for 8 to 10 minutes. (6 minutes for stove top pressure cooker). Quick release after 10 minutes. (See notes for Stove top instructions)
- Start the IP on saute (medium heat for stove top pressure cooker). Add the cashew cream, garam masala, sweetener and fenugreek leaves and mix in. Bring to a boil, taste and adjust salt, heat, sweet. Add more cayenne and salt if needed. Fold in the chopped green chile, ginger and cilantro and press cancel(take off heat).
- At this point you can add some vegan butter or oil for additional buttery flavor. Serve hot over rice or with flatbread or Naan.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for my butter chicken loving husband. He loves it! I did use all soy curls—skipped the chickpeas since he’s not a fan. Didn’t add any butter or oil. We didn’t think it was needed. Will definitely make this again.
Not that you need any more ratings because everyone raves about this recipe, but i would give more stars if I could!I am just sad that it took me so long to try this recipe! It was heavenly! Thank you for sharing your talent!
Used more chickpeas because of soy intolerance and didn’t use the chile pepper because i didn’t have it.
awesome!! thanks! I do need the ratings 🙂
Richa, I Absolutely loved this dish! I added 2 cans of jackfruit instead of soy curls, a head of cauliflower chopped, chopped Baby Bella mushrooms, a bag of fresh spinach, chick peas, and used the Ground mustard instead of Fenugreek, a can of chopped green Chile’s, Diced Red pepper, and heaps of fresh cilantro! I tripled the recipe and served it with Jasmine rice and Brown Basmati rice alternatives. Also added juice of a lemon at the end for extra Brightening- it worked perfect! Love all your recipes so far! Thank you for the beautiful inspiration! ♥️⭐️♥️⭐️♥️
aweesome
I’ve been making this recipe regularly for the past 4 yrs. Figured it was about time I mentioned it and that I thanked you for it. It is very, very good.
Thank you for your amazing work.
thanks!!
Tasted amazing. I couldn’t find soy curls where I live so added extra chickpeas. It was very watery (likely from the lack of soy curls) so cooked up some red lentils most of the way and added them near the end to finish cooking which thickened it up nicely. Obviously a different texture but the flavour was amazing.
great! Yes soycurls absorb a lot of the liquid. Add less water
Amazing recipe! My husband and my 2 years old son devoured it. I added some tomato paste and it added a rich boldness to the curry. Your recipes are always a successful and so easy to make!
yum
Delicious and easy to prepare!!!
Love your recipes!
I was looking for recipes to use some soy curls that have been in my freezer for a while and I happened upon this one. It was delicious. It tasted like something I would get from a restaurant! My boyfriend and sister both enjoyed it, too. It’ll definitely be in rotation in my house from now on! Thanks for the great recipe!
Awesome!
This was delicious! I used TVP chunks and it cooked up very well! I used 2 Serrano peppers and the lower levels of cayenne and the heat was ideal! So yummy!
Hello,
I have fenugreek powder instead of leaves. Can I substitute it? If so, is the measurement the same as if I were subbing the mustard?
Thank you. 🙂
yes, use 1/4 the amount of dried leaves in any recipe. the seed powder is a stronger flavor
Thank you so much for your fast response! 🙂