Vegan Butter Chicken Bao

Introduction

Vegan Butter Chicken Bao is a delicious fusion dish that combines soft, fluffy Asian-style bao buns with rich, creamy Indian butter “chicken” filling made completely plant-based. These pan-steamed buns have a lightly crispy bottom and are stuffed with a flavorful soy curl curry simmered in coconut milk, tomato paste, and aromatic spices. Best of all, this recipe is nut-free, comforting, and perfect as a snack, appetizer, or satisfying main meal.

Ingredients

For the Bao Dough

• 3/4 cup warm non-dairy milk

• 2 teaspoons sugar

• 1 teaspoon active dry yeast

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 teaspoons oil

For the Vegan Butter “Chicken” Filling

• 2 teaspoons oil

• 1/4 cup chopped onion

• 1 tablespoon ginger-garlic paste (or 3 cloves garlic + 1/2 inch ginger, minced)

• 1 teaspoon ground coriander

• 1 teaspoon garam masala

• 1 teaspoon dried fenugreek leaves (kasuri methi)

• 1/2 teaspoon salt

• 2 tablespoons tomato paste

• 1 (15-ounce) can full-fat coconut milk

• 4 ounces dried soy curls (not soaked)

For Serving

• Chopped green onion

• Fresh cilantro

• Pickled onions

Instructions

Step 1: Make the Bao Dough

1. Warm the non-dairy milk until slightly warm (not hot).

2. Add sugar and yeast, mix, and let sit for 5 minutes until frothy.

3. In another bowl, mix flour, baking powder, and salt.

4. Add dry ingredients to the yeast mixture and mix well.

5. Add oil and knead into a soft, slightly moist dough. Add a little flour if sticky.

6. Cover and let rise in a warm place until doubled in size.

Step 2: Prepare the Butter “Chicken” Filling

1. Heat oil in a skillet over medium heat.

2. Add onion and a pinch of salt; cook until translucent.

3. Stir in ginger-garlic paste and spices.

4. Add tomato paste and coconut milk, mixing well. Bring to a boil.

5. Remove 3–4 tablespoons of sauce for serving later.

6. Chop soy curls if large, then add to the pan with 1/2–1 cup water.

7. Cover and cook for about 15 minutes until soy curls absorb liquid and mixture thickens.

8. Stir occasionally and let cool.

Step 3: Assemble the Bao

1. Roll risen dough into a rectangle about 1/4-inch thick.

2. Cut into 3-inch squares.

3. Place about 3 tablespoons filling in each square.

4. Brush edges with water and pinch closed to seal.

Step 4: Cook the Bao (No Steamer Method)

1. Heat a large skillet over medium-high heat with 1 teaspoon oil.

2. Place bao in the pan and cook 2 minutes until bottoms are golden.

3. Carefully add 1 cup hot water and cover with a lid.

4. Reduce heat to medium and steam for 10–12 minutes until cooked through.

5. Remove lid and transfer to serving plate.

Conclusion

These Vegan Butter Chicken Bao are irresistibly soft, savory, and packed with bold flavors. The combination of fluffy pan-steamed buns and creamy, spiced soy curl filling makes them a unique fusion dish that’s both comforting and satisfying. Serve them hot with fresh herbs, pickled onions, and extra sauce for a crowd-pleasing meal everyone will love.