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).
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).
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.
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.
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!
I love serving the recipe with rice. You can also try it with your fav flatbreads (roti, naan).
Vegan Butter Chicken
Flavorful and delicious vegan butter chicken recipe by Veganbell.
To prepare seitan,
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
- 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 and make sure knead for at least 8-10 minutes. A nicely kneaded seitan is meaty and elastic.
Tear the seitan into smaller chunks (around 1-inch pieces) and set aside on a plate (we will shortly boil these chunks which will significantly increase their size). Set aside.
Heat a saucepan over high heat. Add 4 cups veggie broth. As it starts to boil, add the seitan pieces. Cover the lid and let it boil for 10 minutes over low-medium heat.
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.
- Nutrition chart is for reference. Nutrition from rice isn't included.
If you enjoyed this recipe, check out this Ethiopian Lentil Stew I posted earlier. It has this similar warm, flavorful tasteto it (with simple ingredients). Thanks for checking out my blog! 🙂