Vegan Balti Chicken
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4
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Calories
219 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Balti Chicken
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This easy Vegan Balti Chicken is a plant-based version of the popular restaurant version made with vegan chicken and veggie grounds simmered in a creamy cumin cardamom onion tomato curry.
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Ingredients
- 2 teaspoons oil
- 1 teaspoon cumin seeds
- 1 black cardamom bruised or lightly open
- 2 green cardamom bruised or lightly open
- 1 cinnamon stick
- 6 black peppercorns , optional
- 2 bay leaves
- 1 cup chopped red onion
- 2 teaspoons kashmiri chilli powder or use paprika
- 1 teaspoon garam masala
- 1/2 teaspoon Turmeric
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 cup water
- 1 tablespoon ginger garlic paste or 3 cloves garlic, 1/2 inch ginger minced
- 2 to 4 tablespoons of chopped cilantro stems or use some of the leaves as well as stem
- 2 tablespoons chopped mint, optional
- 1 tomato chopped, optional
- 1/2 cup tomato puree
- 1/2 teaspoon or more salt, divided
- 1 to 1 1/2 cups of water
- 10 to 12 ounces of vegan chicken of choice such as beyond meat or Gardein chicken strips or seitan you can use 4 oz soycurls soaked for 10 mins then drained.
- 1/4 cup veggie grounds or you can use 1/3 cup cooked lentils
- 1/4 cup Non-Dairy yogurt
- cilantro, sliced green chilies and julienned ginger for garnish.
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Instructions
- Heat oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds and cook until they start to change color. This can take upto a minute
- Add rest of the whole spices and mix well. As soon as the bay leaves start to turn brown, add in the onion and a dash of salt. Cook until onion is golden brown all over. Add splashes of water to help them brown evenly. 5-7 minutes
- Then add the ground spices and mix for few seconds then add in 1/4 cup water and mix well, so that the spices don’t burn. Mix and cook for a few seconds.
- Then add tomato puree, salt and cook for 2-3 minutes. Add vegan chicken, veggie grounds and water and mix well.
- Cover and cook to bring the sauce to a boil, reduce heat to medium low and simmer for 10 minutes. If you’re using seitan or soy curls you want to simmer for atleast 15 mins.
- Then add yogurt and mix in, then carefully taste and adjust salt and flavor. You can add in 1/4 -1/2 tsp of sugar if you want to balance out the heat and the saltiness.
- Switch off heat, garnish with fresh cilantro, thinly sliced green chilies and julienned ginger.
Notes
- For flavor variation, you can add in 1/4 teaspoon of nigella seeds along with other whole spices. There are lots of whole spices in this recipe so even if you don’t have one or two of them, there will still be a lot of flavour so definitely try it.
- Use tofu, press and cube the tofu or tear into organic shaped pieces, crisp on a skillet for 3-4 mins and then add to sauce
Nutrition Information
Show Details
Calories
219kcal
(11%)
Carbohydrates
25g
(8%)
Protein
18g
(36%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Sodium
617mg
(26%)
Potassium
573mg
(16%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
451IU
(9%)
Vitamin C
14mg
(16%)
Calcium
73mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 617mg | 26% |
| Potassium | 573mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 73mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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