Seitan Makhani (Vegan-Style Indian Butter Chicken) Recipe - Allrecipes.com
Seitan Makhani (Vegan-Style Indian Butter Chicken) Recipe
  • READY IN ABOUT 1¼ hrs

Seitan Makhani (Vegan-Style Indian Butter Chicken)

Read Reviews (5)

"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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Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 35 mins
  • READY IN 1 hr 5 mins

Footnotes

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Reviews More Reviews

Oct 31, 2012

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.

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Jan 20, 2012

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.

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6 Ratings

Feb 26, 2012

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!

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Dec 23, 2012

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.

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Jan 23, 2013

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.

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 542 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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