Dining and Cooking
Vegan Recipes

Vegan Butter Chicken!


Full recipe available here.

Recipe:

Ingredients:
– For the seitan marinade:
– 400g seitan, cut into chunks
– 1/2 cup soy yoghurt
– 1 tbsp lemon juice
– 1 tsp garam masala
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp chilli powder
– Salt, to taste

  • For the sauce:

    • 8 tbsp vegan butter
    • 1 large onion, finely chopped
    • 3 cloves garlic, minced
    • 1-inch piece ginger, grated
    • 1 tsp cumin seeds
    • 2 tomatoes, pureed
    • 1 tsp garam masala
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp turmeric powder
    • 1/2 tsp chilli powder
    • 1 cup coconut milk
    • Salt, to taste

  • For garnish:

    • Fresh coriander leaves, chopped

Method:

  1. In a bowl, mix soy yoghurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, chilli powder, and salt. Add the seitan chunks and gently toss to coat. Let it marinate for at least 30 minutes.

  2. Heat vegan butter in a large pan over medium heat. Add the cumin seeds and let them splutter.

  3. Add the finely chopped onion and sauté until golden brown. Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.

  4. Add the pureed tomatoes to the pan. Cook until the oil starts to separate from the mixture.

  5. Mix in the garam masala, ground cumin, ground coriander, turmeric powder, and chilli powder. Stir well and cook for 2-3 minutes.

  6. Add the marinated seitan chunks to the pan. Pour in the coconut milk and stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavours to meld and the sauce to thicken.

  7. Garnish with freshly chopped coriander leaves and serve hot with rice or naan.

by Whiterabbit2000

2 Comments

  1. Whiterabbit2000

    [Full recipe available here.](https://www.plantifulpalate.com/post/vegan-butter-chicken)

    Recipe:

    Ingredients:
    – For the seitan marinade:
    – 400g seitan, cut into chunks
    – 1/2 cup soy yoghurt
    – 1 tbsp lemon juice
    – 1 tsp garam masala
    – 1 tsp ground cumin
    – 1 tsp ground coriander
    – 1/2 tsp turmeric powder
    – 1/2 tsp chilli powder
    – Salt, to taste

    – For the sauce:
    – 8 tbsp vegan butter
    – 1 large onion, finely chopped
    – 3 cloves garlic, minced
    – 1-inch piece ginger, grated
    – 1 tsp cumin seeds
    – 2 tomatoes, pureed
    – 1 tsp garam masala
    – 1 tsp ground cumin
    – 1 tsp ground coriander
    – 1/2 tsp turmeric powder
    – 1/2 tsp chilli powder
    – 1 cup coconut milk
    – Salt, to taste

    – For garnish:
    – Fresh coriander leaves, chopped

    Method:

    1. In a bowl, mix soy yoghurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, chilli powder, and salt. Add the seitan chunks and gently toss to coat. Let it marinate for at least 30 minutes.

    2. Heat vegan butter in a large pan over medium heat. Add the cumin seeds and let them splutter.

    3. Add the finely chopped onion and sauté until golden brown. Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.

    4. Add the pureed tomatoes to the pan. Cook until the oil starts to separate from the mixture.

    5. Mix in the garam masala, ground cumin, ground coriander, turmeric powder, and chilli powder. Stir well and cook for 2-3 minutes.

    6. Add the marinated seitan chunks to the pan. Pour in the coconut milk and stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavours to meld and the sauce to thicken.

    7. Garnish with freshly chopped coriander leaves and serve hot with rice or naan.

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