Recipe by soapymayhem
"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."
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shallot, finely chopped
plain vegan yogurt
cayenne pepper, or to taste
salt and black pepper to taste
1 1/2 teaspoons
1 (16 ounce) package
chicken-style seitan, cut into strips or cubes
delicious! mine didn't really thicken either, but it was still a good consistency. i used so soya slices and chick peas b/c i couldn't track down seitan, alas.
This is a nice indian recipe. Tried it with Tofu and that worked out good. I doubled the spices (as people recommended it) because i like spicy food, but that made it way to spicy. It also made it quite chunky and thick. Will try again with normal amount of spices.
I doubled my spicing and added a pinch hing (traditional Indian spice). I also used a can of diced tomatoes, as I didn't have any tomato paste on hand.
Still turned out great!
Excellent! Tastes like authentic Indian food!! Will be making it again!
Added Spinach and Broccoli, didn't have garam masala so we made this we found online that did the trick, doubled for the ~4 tablespoons needed by this recipe:
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp crumbled bay leaves
1/8 tsp ground cloves
The only complaint is that it didn't get thick like the picture (or at all), but it came out just fine.
This recipe was great! We did make a few changes though .... We used the same amt of coconut oil in place of peanut oil & vegan margerin, we used hemp milk over soy, and finally we used ground cashews to thicken the sauce (which worked great!). We will use this recipe again.
Nice and spicy. Make sure you have enough seitan, or else it will be too spicy.
I made the sauce part as written with the addition of a cut up tomato. The spices were subtle but good. I found that it needed a touch of sweetness so I added about two teaspoons of agave syrup. That was just right. I made my own seitan from scratch. Because my seitan was firmer than store bought, I didn't bother with frying it. I just added it to the sauce and let it heat through. I thought the sauce was just the right consistency as is so I didn't add the cornstarch. This was not the best makhani I've ever had but it was pretty good and I'm sure I'll be making it again, with a few minor tweaks.
* Percent Daily Values are based on a 2,000 calorie diet.
Seitan Makhani (Vegan-Style Indian Butter Chicken)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 80
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