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Vegan Butter Chicken

Name: Vegan Butter Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Wheat Gluten; 2 tablespoons Nutritional Yeast; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Onion Powder; 1/2 teaspoon Smoked Paprika; Salt; Pepper; 1 teaspoon BBQ Seasoning Mix; 1 teaspoon Soy Sauce; 1/2 cup Warm Water; 4 cups Veggie Broth; 2 tablespoons Olive Oil; 1 Bay Leaf; 1 stick Cinnamon; 4 Cloves; 3 Cardamoms; 4 Garlic cloves, chopped; 1-inch Ginger, chopped; 2 Onions, sliced; 1/2 cup Tomato Puree; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Coriander Powder; 1/2 teaspoon Cumin Powder; 1 cup Water; 1/4 cup Coconut Cream; 1/4 cup fresh Cilantro, finely chopped

Seitan is kneaded, simmered in broth, sautéed, and combined with a spiced gravy.

Dinner

Indian

Sugar-Free

Nut-Free

Introduction

This vegan butter chicken transforms the popular Indian dish into a plant-based version using seitan as the main protein. Seitan, made from wheat gluten, provides a meaty texture that works remarkably well as a chicken substitute when properly kneaded and cooked.

The dish combines two main components: seitan "chicken" pieces and a rich, aromatic gravy. The seitan is prepared by kneading wheat gluten with seasonings until elastic, then simmering it in vegetable broth before browning. This process creates chunks with a satisfying, meat-like texture.

The gravy builds its flavor foundation on whole spices like cardamom, cinnamon, and cloves, along with aromatics such as garlic, ginger, and onions. Tomato puree provides tanginess, while coconut cream adds richness and a smooth finish. Fresh cilantro brightens the dish at the end.

What makes this recipe work is the attention to technique, particularly in the seitan preparation. The extended kneading time of 7-10 minutes is crucial for developing the right texture. Similarly, the gravy benefits from proper layering of spices and adequate cooking time to allow flavors to meld together.

The finished dish pairs well with rice, roti, or naan and keeps well in the refrigerator for up to three days. While the recipe is mild as written, the spice level can be adjusted to taste by adding chili powder or fresh chilies to match personal preferences.

Ingredients

For the Seitan:

1/2 cup Wheat Gluten
2 tablespoons Nutritional Yeast
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Smoked Paprika
Salt
Pepper
1 teaspoon BBQ Seasoning Mix (optional)
1 teaspoon Soy Sauce
1/2 cup Warm Water
4 cups Veggie Broth
1 tablespoon Olive Oil

For the Gravy:

1 tablespoon Olive Oil
1 Bay Leaf
1 stick Cinnamon
4 Cloves
3 Cardamoms
4 Garlic cloves, chopped
1-inch Ginger, chopped
2 Onions, sliced
1/2 cup Tomato Puree
1/4 teaspoon Turmeric Powder
1/2 teaspoon Coriander Powder
1/2 teaspoon Cumin Powder
Salt
1 cup Water
1/4 cup Coconut Cream
1/4 cup fresh Cilantro, finely chopped

Instructions

Step A: Preparing the Seitan ‘Chicken’ Pieces

Mix Dry Ingredients: In a large mixing bowl, combine 1/2 cup wheat gluten, 2 tablespoons nutritional yeast, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt, pepper, and 1 teaspoon BBQ seasoning mix.
Add Wet Ingredients: Add 1 teaspoon soy sauce and 1/2 cup warm water. Using a spatula, combine the dry and wet ingredients.
Knead Dough: Switch to using your hands and knead the dough well for 7-10 minutes. A well-kneaded seitan should be meaty and elastic.
Form Pieces: Tear the seitan into smaller chunks (around 1-inch pieces) and set aside.
Simmer Seitan: Heat a saucepan and add 4 cups veggie broth. Bring to a simmer. Add the seitan chunks and gently simmer for 8-10 minutes.
Drain Seitan: Turn off the heat. Remove and drain the pieces.
Brown Seitan: Heat a pan over medium heat. Add 1 tablespoon olive oil. Once hot, add the seitan pieces and sauté for 4-5 minutes or until browned. Transfer to a bowl and set aside.

Step B: Preparing the Gravy

Toast Spices: Heat the same pan over medium heat. Add 1 tablespoon olive oil. Once hot, add 1 bay leaf, 1 cinnamon stick, 4 cloves, and 3 cardamoms. Stir and sauté for 2 minutes or until fragrant.
Cook Aromatics: Add 4 chopped garlic cloves, 1-inch chopped ginger, and 2 sliced onions. Stir and sauté for 3-4 minutes or until the onions turn golden brown.
Add Seasonings: Add 1/2 cup tomato puree, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, and salt. Mix well, cover, and cook for 8-10 minutes over low heat, stirring occasionally.
Combine Components: Open the lid, add 1 cup water and mix well. Add the browned seitan pieces and mix. Cover and cook for 5 minutes over low-medium heat.
Finish Dish: Turn off the heat. Add 1/4 cup coconut cream and 1/4 cup freshly chopped cilantro. Stir gently. Serve your vegan butter chicken over rice, roti, or naan.

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Recipe Notes

Kneading the Seitan: The key to achieving a great texture for this dish is kneading the seitan well. Be sure to knead for at least 7-10 minutes until the dough becomes elastic and meaty. This step is essential for the best results.
Simmering Seitan: Make sure to simmer the seitan in veggie broth gently. Overcooking it can lead to a tough texture. After simmering, sauté the seitan until it develops a nice brown color to enhance the flavor.
Adjusting Spice Levels: The recipe is fairly mild, but you can adjust the spice levels by adding more chili powder, cayenne, or fresh chilies to the gravy if you like a spicier dish.
Substituting Coconut Cream: If you don’t have coconut cream, you can substitute it with canned coconut milk, but the texture and creaminess of the gravy may vary slightly.
Storage: Leftover Vegan Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months—just make sure to store the seitan and gravy separately for best results.

Frequently Asked Questions

Is this recipe gluten-free?

No, this recipe contains seitan, which is made from wheat gluten, so it’s not gluten-free. If you’re looking for a gluten-free alternative, try using tofu, tempeh, or a gluten-free meat substitute.

Can I make this recipe nut-free?

Yes, this recipe is naturally nut-free. Just be sure to check the ingredients in your soy sauce and BBQ seasoning mix (if using) to ensure they’re free of any hidden nut products.

How can I make this recipe spicier?

To make the recipe spicier, you can add more chili powder, cayenne pepper, or fresh chopped green chilies to the gravy. Adjust the amount according to your personal spice preference.

Can I make this recipe without oil?

Yes, you can omit the oil or use a small amount of oil for sautéing the seitan and cooking the spices. For a truly oil-free version, consider using vegetable broth or water for sautéing instead.

Can I meal prep this recipe?

Absolutely! Vegan Butter Chicken is a great meal prep option. You can cook it in advance and store it in the fridge for up to 3 days or freeze it for up to 2 months. Just make sure to store the seitan and gravy separately for better texture when reheating.

What can I serve this with besides rice, roti, or naan?

Vegan Butter Chicken pairs wonderfully with quinoa, couscous, or cauliflower rice for a lower-carb option. You can also serve it with a side of sautéed vegetables for extra nutrition.

What can I use instead of vegetable broth?

If you don’t have vegetable broth, you can substitute it with water or any other type of broth, such as mushroom or onion broth, to enhance the flavor.

Can I use store-bought seitan instead of making it from scratch?

Yes, you can use store-bought seitan if you’re short on time. Just be sure to adjust the cooking times as necessary since pre-made seitan is usually already cooked.