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.
Pin Recipe
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

Ingredients

To prepare seitan,

To prepare gravy,

Instructions

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.

Notes

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

Nutrition

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

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comments

3 Responses

  1. 5 stars
    I Found your recipe on Reddit. Made it earlier and it turned out really good. Thanks for sharing these delicious dishes.

  2. Stacey Rhodes says:

    I’m getting in the habit of batch making and was wondering if you can freeze once made up?

    1. Veganbell says:

      Hi Stacey. I haven’t tried it myself, but I’m pretty sure you can freeze them. Thanks! 🙂

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