Vegan Butter Chicken
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
12 mins
-
Cook Time
20 mins
-
Marinade Time
2 hrs
-
Total Time
2 hrs 32 mins
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Servings
4 servings
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Calories
420 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Butter Chicken
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Indulge in the creamy and flavorful goodness of our vegan butter chicken made from seitan. This plant-based version of the classic Indian dish is easy to make and will satisfy your cravings for comfort food. Serve with basmati rice or naan bread for a complete meal that everyone will love.
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Ingredients
Seitan and marinade
- 2 ½ cups seitan torn into bite-sized pieces
- ½ cup vegan yogurt unsweetened
- 2 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 1 ½ teaspoons garam masala
- ½ teaspoon Turmeric
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri red chili powder or paprika
- ¾ teaspoon salt
- 2 tablespoons olive oil to cook marinated seitan in
For the vegan butter chicken sauce
- ¼ cup vegan butter
- 1 yellow onion diced, medium
- 1 garlic minced clove
- 2 teaspoons ginger fresh, minced
- 1 teaspoon cumin
- 1 ½ teaspoons chana masala
- ½ teaspoon asafetida
- 14 oz crushed tomatoes (400 g.)
- ½ cup water
- 1 teaspoon red chili powder or to taste
- ½ teaspoon salt
- 1 cup coconut milk
- 1 tablespoon sugar
- cilantro leaves; to garnish
- mint leaves; to garnish
Instructions
- In a container, combine the yogurt, garlic, ginger, garam masala, turmeric, ground coriander, chili powder, and salt with a whisk. Stir in the pieces of seitan and marinate for at least 2 hours or overnight in the refrigerator if time allows.
- Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. When the oil is hot, add seitan pieces. Fry until lightly browned for 3-4 minutes on each side. Remove the seitan and set it aside. You can place it back into the container you marinated it in if you want to reduce the number of dishes you make a mess of.
- In a frying pan over a high flame, melt the vegan butter. After about 60 seconds when the butter is hot and bubbling, add the onions and fry them, stirring occasionally for about 4 minutes until translucent and lightly golden.
- Add the garlic, ginger, and spices. Sauté for 1 minute until fragrant
- Add crushed tomatoes, chili powder water and salt. Lower the flame to medium and cook for 3 minutes until a deep brown-red color is reached.
- Add the contents of the pan into a blender and blend until smooth.
- Pour the puréed sauce back into the pan and place it over medium heat. Stir in the coconut milk and sugar, and add the cooked seitan with any remaining marinade. Cook for 4-5 minutes until the sauce is thick and the seitan is thoroughly covered in it.
- To serve the vegan butter chicken, ladle it over vegan biryani or steamed basmati rice. Garnish with fresh cilantro and mint leaves.
Equipments used:
Notes
- Get that initial browning just right: Getting that initial browning on the seitan is important, so don’t rush the frying of seitan after it has been marinated. Remember, this is emulating a dish that was originally made with cooled tandoori chicken. When something is cooked in a hot clay oven, it becomes firm on the outside. So we are looking to create a similar texture, just without harming any adorable, lovable chickens!
Nutrition Information
Show Details
Calories
420kcal
(21%)
Carbohydrates
19g
(6%)
Protein
22g
(44%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Sodium
1363mg
(57%)
Potassium
452mg
(10%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
908IU
(18%)
Vitamin C
14mg
(16%)
Calcium
95mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1363mg | 57% |
| Potassium | 452mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 908IU | 18% |
| Vitamin C | 14mg | 16% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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