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| Seitan Makhani (Vegan-Style Indian Butter Chicken) |
"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."
Ingredients :
- 1 tablespoon peanut oil
- 1 shallot, finely chopped
- 1/4 cup onion, chopped
- 2 tablespoons vegan margarine
- 2 teaspoons lemon juice
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 bay leaf
- 1 cup tomato puree
- 1 cup soy milk
- 1/4 cup plain vegan yogurt
- 1/4 teaspoon cayenne pepper, or to taste
- 1 pinch salt and black pepper to taste
- 1 1/2 teaspoons peanut oil
- 1 (16 ounce) package chicken-style seitan, cut into strips or cubes
- 2 teaspoons garam masala
- 1 pinch cayenne pepper
- 1 tablespoon cornstarch
- 1/4 cup cold water
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H5M |
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- 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.
- 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.
- 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.
- 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.
Notes :
- To make your own seitan, try this recipe for Best Homemade Seitan.
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