Seitan Makhani (Vegan-Style Indian Butter Chicken) Recipe

Name: Seitan Makhani (Vegan-Style Indian Butter Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil; 1 shallot, finely chopped; 1/4 cup onion, chopped; 2 tablespoons vegan margarine; 2 teaspoons lemon juice; 1 teaspoon ground ginger; 2 cloves garlic, minced; 2 teaspoons garam masala; 2 teaspoons curry powder; 1 teaspoon chili powder; 2 teaspoons ground cumin; 1 bay leaf; 1 cup tomato puree; 1 cup soy milk; 1/4 cup plain vegan yogurt; 1/4 teaspoon cayenne pepper, or to taste; 1 pinch salt and black pepper to taste; 1 1/2 teaspoons peanut oil; 1 (16 ounce) package chicken-style seitan, cut into strips or cubes; 2 teaspoons garam masala; 1 pinch cayenne pepper; 1 tablespoon cornstarch; 1/4 cup cold water

Servings: persons

1 tablespoon peanut oil
1 shallot, finely chopped
1/4 cup onion, chopped
2 tablespoons vegan margarine
2 teaspoons lemon juice
1 teaspoon ground ginger
2 cloves garlic, minced
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon chili powder
2 teaspoons ground cumin
1 bay leaf
1 cup tomato puree
1 cup soy milk
1/4 cup plain vegan yogurt
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt and black pepper to taste
1 1/2 teaspoons peanut oil
1 (16 ounce) package chicken-style seitan, cut into strips or cubes
2 teaspoons garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup cold water

1
Heat 1 tablespoon peanut oil in a saucepan over medium heat. Stir in the shallot and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the margarine, lemon juice, ginger, garlic, garam masala, curry powder, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Stir in the tomato puree and cook for 2 minutes more.
2
Reduce the heat to low, and mix in the soy milk and soy yogurt. Simmer for 10 minutes, stirring frequently. Season to taste with cayenne, salt, and black pepper; remove from heat and set aside.
3
Heat 1 1/2 teaspoons of peanut oil in a heavy skillet (preferably cast iron) over medium heat. Add the seitan and cook, stirring constantly, for 10 minutes. Reduce the heat to low and season the seitan with 2 teaspoons garam masala and a pinch of cayenne. Stir in about a 1/4 cup of the tomato-yogurt sauce and simmer for 2 to 3 minutes. Transfer the seitan mixture to the saucepan.
4
Mix the cornstarch and cold water. Return the saucepan to the stove over medium-high heat. Stir the cornstarch mixture into the sauce. Bring to a boil; reduce the heat and simmer until the sauce has thickened, about 5 to 10 minutes.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 tablespoon peanut oil, 1 shallot, finely chopped, 1/4 cup onion, chopped, 2 tablespoons vegan margarine, and more.

Yes, Seitan Makhani (Vegan-Style Indian Butter Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seitan Makhani (Vegan-Style Indian Butter Chicken)

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