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Veganbell’s Indian Vegan Cookbook

Vegan Butter Chicken

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Vegan Butter Chicken

Vegan Butter Chicken (made with seitan) that delivers the authentic, spicy, north Indian flavors.

Kneading seitan might be the only time-consuming step in this recipe but it’s worth it. Well-kneaded seitan will give this chicken-like texture to your dish.

Let’s go!

Vegan Butter Chicken
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5 from 3 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 395kcal
Author Veganbell

Recipe Video


To prepare seitan,

  • 1/2 cup wheat gluten
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt
  • Pepper
  • 1 teaspoon BBQ seasoning mix (optional)
  • 1 teaspoon soy sauce
  • 1/2 cup warm water
  • 4 cups veggie broth
  • 1 tablespoon olive oil

To prepare gravy,

  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1 stick cinnamon
  • 4 cloves
  • 3 cardamoms
  • 4 garlic cloves (chopped)
  • 1-inch ginger (chopped)
  • 2 onions (sliced)
  • 1/2 cup tomato puree
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • Salt
  • 1 cup water
  • 1/4 cup coconut cream
  • 1/4 cup fresh cilantro (finely chopped)


Preparing the seitan 'chicken' pieces,

  • In a large mixing bowl, add wheat gluten + nutritional yeast + garlic powder + onion powder + smoked paprika + salt + pepper + BBQ seasoning mix.  
  • Stir and mix well. Then add soy sauce + warm water. With the help of a spatula, combine the dry + wet ingredients. 
  • 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.
  • Tear the seitan into smaller chunks (around 1-inch pieces) and set aside. 
  • 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.
  • Turn off the heat. Remove and drain the pieces.
  • 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,

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


  1. Nutrition chart is for reference. Nutrition from rice isn't included.


Calories: 395kcal | Carbohydrates: 30g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Sodium: 360mg | Potassium: 753mg | Fiber: 8g | Sugar: 8g | Vitamin A: 715IU | Vitamin C: 19mg | Calcium: 77mg | Iron: 4.2mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

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I Found your recipe on Reddit. Made it earlier and it turned out really good. Thanks for sharing these delicious dishes.

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