Seitan Makhani (Vegan-Style Indian Butter Chicken)

Seitan Makhani (Vegan-Style Indian Butter Chicken)

7
soapymayhem 1

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 5 m servings 250 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

Reviews

7
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

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 ...

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.

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 ...

Awesome! 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!

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 c...

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....

Nice and spicy. Make sure you have enough seitan, or else it will be too spicy.

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 ...