Hi hi, Cherished just sent me in here to post a recipe for butter chicken that I use. It's vegetarian and can also be made vegan with the right ingredients. I made it for my vegan sister recently and she absolutely loved it. (So did I!!)
To start, the 'chicken' can be purchased from asian health food shops - or search out Lamyong brand, some supermarkets sell it and they have a website as well. They do a heap of asian vegetarian/vegan food and I believe have recently set up online purchasing. I used the chicken steaks but have just tonight used lamyong vegan crispy soy slices in a dish and they were fantastic and would do the job great.
To make it vegan, I substituted cream with a dairy free whipping base that can be purchased from jewish supermarkets, just make sure you read the instructions for making it up if you haven't used it before (I neglected to do that and put way too much in!! Made it a bit sweet).
Butter Chicken recipe is:
100g butter (or nuttelex or other vegan substitute)
4 cashewnuts (I've never added these, always forget to buy them)
1 sprig coriander leaves (or the bottled ones!)
1 tbsp coriander powder
½ tsp crushed fenugreek leaves (have had trouble finding these so haven't used this either)
½ tsp cumin seeds
100ml cream (whipping base)
1 tsp ginger/garlic paste
2 sliced green chillies
Oil
1 onion
500g mock chicken sliced
1 tsp red chilli powder
Salt to taste
½ tsp sugar
200g tomatoes (I usually use quite a bit more, half dozen or so medium to large ones always truss, more flavour to them)

Rub sliced chicken with garlic, ginger, chilli powder and salt then shallow fry in oil and set aside. Because you're using the vegetarian stuff, try to rub in the flavour as much as possible (without destroying the 'meat'!) as it won't absorb a whole lot since it won't need to cook as long as chicken does.

In oil, put cumin, onion, ginger, garlic and fry. Add whole tomatoes, cashews and any remaining spices, cook covered, add a little water (if necessary) until everything is mushy. Put in blender and blend. With the tomatoes, I score the bottom and cut off the stem section and then put them into the pan/pot to cook with everything else. Once they soften, I pull the skins off as they change the texture of the sauce and it tastes quite a bit better without the skins.

Add hot melted butter and return to heat check seasoning. Add chicken and cream and cook for a few minutes.

Hope you find this a tasty dish, obviously you can increase or decrease the heat but this recipe has proven to be what several of my friends have said is the best butter chicken they've ever had (including my husband who has tried it in many restaurants in his time!).

Oh, and Cherished, the tikka was using the crispy soy strips, green beans, snow peas, a couple of small onions fried up first, and passage to india gluten free tikka masala simmer sauce. Unfortunately this is not vegan, but is vegetarian and it does taste very good.

I have some good friends who are indian and they have been teaching me how to cook authentic indian food. As they know I'm vegetarian (and several of them are too) I've picked up a few great indian recipes.