Seitan Makhani (Vegan-Style Indian Butter Chicken)

Chicken Makhani is a dish I always loved before becoming vegan. It is my absolute favorite Indian dish, so I knew I had to try to make it so I could curb my cravings. The sauce tastes amazing with naan and white rice. The seitan is an excellent substitute for meat in many dishes. You can buy store-bought seitan, which can be expensive, or you can make your own.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 250 Calories

Ingredients

• 1 teaspoon ground ginger
• 2 teaspoons lemon juice
• 1 tablespoon cornstarch
• ¼ cup cold water
• 1 bay leaf
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 pinch cayenne pepper
• 1 pinch salt and black pepper to taste
• 1 cup soy milk
• ¼ teaspoon cayenne pepper, or to taste
• 1 tablespoon peanut oil
• 2 teaspoons garam masala
• 1 shallot, finely chopped
• 1 cup tomato puree
• ¼ cup onion, chopped
• 2 tablespoons vegan margarine
• ¼ cup plain vegan yogurt
• 1 ½ teaspoons peanut oil
• 1 (16 ounce) package chicken-style seitan, cut into strips or cubes

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.