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5 from 100 votes

Vegan Butter Chicken

This vegan butter chicken recipe is a version of the popular north Indian recipe. The seitan is marinated and then cooked in a creamy tomato-ginger sauce.
Prep Time30 minutes
Cook Time30 minutes
resting Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Indian
Keyword: butter chicken
Servings: 4 servings
Calories: 454kcal
Author: Carlo Cao

Ingredients

Marinade:

  • 350 g tempeh, vegan chicken or fried tofu ((12 oz))
  • 100 g soy yogurt unsweetened ((3½ oz))
  • 1 teaspoon Kashmiri chilli powder or sweet paprika powder
  • 1 teaspoon garam masala**
  • 1 tablespoon ginger-garlic paste
  • ½ lemon juiced

Makhani sauce

  • 2 tablespoon vegetable oil
  • 2 tablespoon vegan butter
  • 1 teaspoon dried fenugreek leaves (kasoori methi)
  • 2 teaspoon ginger-garlic paste
  • 1 green chilli finely chopped
  • 250 g tomato puree ((9 oz))
  • 1 teaspoon Kashmiri chilli powder or sweet paprika powder
  • 1 teaspoon garam masala**
  • ½ teaspoon sugar
  • 150 ml vegan cream*** ((5 fl oz))

Instructions

Mariande

  • Place tempeh (or any other meat substitute listed), yogurt, spices, ginger-garlic paste and lemon juice into a large bowl and mix until coated. Season with salt. Cover and allow to marinate for at least 1 hour or overnight.
  • Preheat the oven to 200 °C (400 °F). Place the tempeh on a baking tray lined with baking paper so that the pieces do not touch one another. Bake for 15 minutes, then remove and set aside.

Makhani sauce

  • For the sauce, heat oil and butter in a large saucepan over medium-high heat.
  • Add in dried fenugreek leaves (kasoori methi), green chilli and ginger-garlic paste and cook for about 1 minute.
  • Stir in the tomato puree and simmer for 5 minutes.
  • Then add in the spices and sugar. Season with salt and allow to cook over medium-low heat for 10 minutes with the lid on.
  • Add the cream, stir and taste.
  • Finally add the tempeh, stir well and serve with basmati rice or naan.

Video

Notes

* The nutrition information was calculated using tempeh.
** Garam masala is a mixture of spices. In case you cannot find it you can make it by mixing the following spices:
1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
*** coconut cream can be used instead. Another option would be blending 40 g cashews with 120 ml water.

Nutrition

Calories: 454kcal | Carbohydrates: 21g | Protein: 19g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 136mg | Potassium: 711mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1411IU | Vitamin C: 19mg | Calcium: 173mg | Iron: 4mg