Seitan Makhani (Vegan-Style Indian Butter Chicken)

Seitan Makhani (Vegan-Style Indian Butter Chicken)

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
soapymayhem
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (7)

Rate This Recipe
Sarah
9

Sarah

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.

eileen
7

eileen

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.

xxfinallyfree
5

xxfinallyfree

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!

More Reviews

Similar Recipes

Chicken Makhani (Indian Butter Chicken)
(737)

Chicken Makhani (Indian Butter Chicken)

Easy Indian Butter Chicken
(479)

Easy Indian Butter Chicken

Indian Chicken Curry (Murgh Kari)
(338)

Indian Chicken Curry (Murgh Kari)

Makhani Chicken (Indian Butter Chicken)
(132)

Makhani Chicken (Indian Butter Chicken)

Evin's Indian Apricot Chicken
(54)

Evin's Indian Apricot Chicken

Wendy's Indian Butter Chicken
(42)

Wendy's Indian Butter Chicken

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 250 cal
  • 12%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 20.5 g
  • 7%
  • Protein
  • 24.4 g
  • 49%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy Indian Butter Chicken

>

next recipe:

Wendy's Indian Butter Chicken