Yes, you read the title correctly and no, this is not a drill. I’ve been experimenting with my Vegan Butter Chicken recipe for a VERY long time. After dozens of iterations, I’m finally ready and so excited to share it with you.
There were multiple components to get right here; the seitan chicken needed to be firm, pullable and flavoursome without being overpowering or overly spiced. The colour needed to be light inside, not brown. Next, the sauce. Perfect Butter Chicken sauce is the holy grail of modern North Indian cooking and everyone has their own way of doing it. It’s one of the most popular restaurant dishes around the world because of its subtlety and simplicity and it’s not always easy to find that balance.
For me, the tomato sauce has to be silky smooth, lightly spiced, a little bit sour but with a touch of sweetness too. I like using aromatic spices in small quantities – it makes all the difference increamy curries. In my Vegan Butter Chicken, you can pick out heady cardamom, citrusy coriander seeds and caramel-like kasoori methi whilst still enjoying a mild curry the whole family will love.
From start to finish, the dish might seem like a labour of love and that’s because it absolutely is. The stages include mixing the seitan “dough”, pressure cooking it, chilling it overnight, making the Vegan Butter Chicken base sauce and blending it before finally simmering everything together.
I’ve switched the butter in my Vegan Butter Chicken with almond butter which lends a rich, creamy texture to the fresh tomato sauce. You could also use cashew butter if you prefer that. A touch of coconut milk mellows out the spices and finishes the dish perfectly. I’d highly recommend using a high-powered blender, such a NutriBullet to blend the sauce. For the silkiest sauce possible and a true restaurant-style Butter Chicken finish, pass the sauce through a sieve or food mill to strain away unwanted tomato seeds and skin, as well as any coarse spices. You don’t want rogue spices ruining your heavenly Vegan Butter Chicken experience.
If like me, you need a Vegan Butter Chicken experience once a week, you can always double up on quantities and stow it away in the freezer to assemble later. I always keep seitan pieces in a ziplock-type bag in the freezer (you can keep it frozen for up to 3 months). You can also freeze sauce portions. The sauce can also be used for other curries, such as butter tofu or mixed veggies. The protein-packed seitan pieces are great in stir fries, salads, pasta and wraps if you’d like to try something different with them. I’ll be posting some other recipes using it soon.
Kudos goes to the brilliant Skye Michael Conroy and The Seitan Appreciation Society on Facebook who are generous enough to share their wonderful passion, tips and recipes. The addition of beans to this recipe was inspired by the Avocados and Ales Chickwheat recipe. Thank you.
I’m so excited to share this with you. I hope you love it as much as I do. Let me know if you make it, I’d love to hear how you got on.
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