Vegan Butter Chicken


Vegan Butter Chicken

Vegan Butter Chicken

So glad to share my new favorite seitan recipe with you all. This vegan butter chicken is super delicious and you can expect that authentic, spicy north Indian flavors from it.

As always, I haven’t used any never-before-heard fancy ingredients (well, maybe just one, but you can totally skip that).

Vegan Butter Chicken

Kneading seitan might be the only time-consuming step in this recipe but it’s worth it. A well-kneaded seitan will give this chicken-y texture to your dish (see video below for complete tutorial).

Vegan Butter Chicken

After kneading, I tore the seitan into smaller chunks and then boiled them for about 10 minutes.

Boiling will drastically increase the size of the pieces.

Vegan Butter Chicken

Next, I sauteed the pieces in a tablespoon of oil. This gives a nice crispy texture on the outside whilst maintaining the chewy texture on the inside.

Vegan Butter Chicken

For the final step, I cooked the seitan with a mixture of tomato-onion ‘sauce’ with a lot of spices. And that is about it. Your vegan butter chicken is done!

Vegan Butter Chicken

I love serving the recipe with rice. You can also try it with your fav flatbreads (roti, naan).

Vegan Butter Chicken
5 from 4 votes

Vegan Butter Chicken

Flavorful and delicious vegan butter chicken recipe by Veganbell.

Course Dinner
Cuisine Indian
Keyword indian, indian vegan, indian vegan recipe, vegan butter chicken, vegan chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 395 kcal
Author Veganbell


To prepare seitan,

To prepare gravy,


Preparing the seitan 'chicken' pieces,

  1. In a large mixing bowl, add wheat gluten + nutritional yeast + garlic powder + onion powder + smoked paprika + salt + pepper + BBQ seasoning mix.  

  2. Stir and mix well. Then add soy sauce + warm water. With the help of a spatula, combine the dry + wet ingredients. 

  3. As it starts to form a dough, switch over to your hands and knead well. Kneading is really important (I knead them for like 7-10 minutes). A well-kneaded seitan is meaty and elastic.

  4. Tear the seitan into smaller chunks (around 1-inch pieces) and set aside. 

  5. Heat a saucepan and add 4 cups veggie broth. Bring it to a simmer. Now add the seitan chunks and gently simmer for 8-10 minutes.

  6. Turn off the heat. Remove and drain the pieces.

  7. Heat a pan over medium heat. Add 1 tablespoon oil. Once it's hot, add the seitan pieces and saute for 4-5 minutes or until it starts to brown. Transfer to a bowl and set aside.

Preparing the gravy,

  1. Heat the same pan over medium heat. Add 1 tablespoon oil. Once it's hot, add bay leaf + cinnamon stick + clove + cardamom. Stir and saute for 2 minutes or until fragrant.

  2. Add garlic + ginger + onion. Stir and saute for 3-4 minutes or until the onions turn golden brown.

  3. Add tomato puree + turmeric powder + coriander powder + cumin powder + salt. Mix well, cover the lid, and cook for 8-10 minutes over low heat (stir occasionally).

  4. Open the lid, add 1 cup water and mix well. Add the browned seitan pieces and mix some more. Cover the lid and cook for 5 minutes over low-medium heat.

  5. Turn off the heat. Add coconut cream + freshly chopped cilantro and give it a gentle stir. Vegan butter chicken is ready. Serve over rice, roti, or naan.

Recipe Video

Recipe Notes

  1. Nutrition chart is for reference. Nutrition from rice isn't included.
Nutrition Facts
Vegan Butter Chicken
Amount Per Serving (1 g)
Calories 395 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Sodium 360mg16%
Potassium 753mg22%
Carbohydrates 30g10%
Fiber 8g33%
Sugar 8g9%
Protein 16g32%
Vitamin A 715IU14%
Vitamin C 19mg23%
Calcium 77mg8%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this recipe, check out this Ethiopian Lentil Stew I posted earlier. It has this similar warm, flavorful taste to it.

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  1. Made this recipe for dinner and it came out soo good. I love the texture. It’s chewy and firm (and wasn’t at all as soft as the other reviewer suggested). I think stir-frying helped bring back chewiness. I didn’t have any coconut milk so I couldn’t add it. I’ll definitely be making these again. Thanks!

  2. Hi. I also found this recipe on Reddit, and tried it. I was surprised by the fact that you’re boiling the seitan, and that you only cook it for ten minutes, given that I always read that the first rule of the seitan club is that we don’t make the seitan boil. As a result, I found it too soft, but the recipe is great nonetheless. For the next time, i’ll stick to my habits, and let the seitan just stir.