One of North India's most famous curries, Butter Chicken. Also known as Murgh Makhani, it's known for having a lusciously-smooth and tomato cream sauce laced with mild, fragrant spices.
Prep Time1 hourhr
Cook Time30 minutesmins
Total Time1 hourhr30 minutesmins
Course: Lunch, Main Course
Cuisine: Indian
Keyword: curry, seitan, vegan
Servings: 6
Author: Sanjana
Ingredients
For the seitan chick'n marination
1kgseitan chicken, cubedrecipe below
2tbspany flavourless oilsuch as sunflower or vegetable oil
1tspchilli powderKashmiri chilli is best
1/2tspturmeric
2large cloves garliccrushed
2cmpiece of ginger, peeled and grated
1tspground fennel seeds
For the butter chick'n curry
2tbspyour favourite vegan butter
1largeonionchopped
4largecloves garlicchopped
2cmpiece of ginger, peeled and grated
1/4tspkalonji seedsnigella seeds
2hot red chillieschopped
1tbspconcentrated tomato paste
400gfresh tomatoeschopped
1tbspground coriander seeds
2tspgaram masala
1tspground cardamom seedsfrom 4-5 green cardamom pods
1tbspsmooth almond butter
200mlcoconut milk (or vegan cream)plus more for drizzling on top
2tspkasoori methi, rubbed between your palms until fineplus more for garnishing
1tbsplight brown sugar
1 1/2tspsalt
2tbspfresh corianderchopped
Instructions
To marinate the seitan pieces
Combine the ingredients for the seitan marinade until smooth. Add the seitan chicken pieces and gently mix until coated. Cover with cling film and refrigerate for 30 minutes.
Heat the oil in a non-stick frying pan and carefully add the seitan chicken pieces. Cook until golden on all sides. You might need to do this in batches to avoid overcrowding the pan. Place the pieces onto a plate and set aside whilst you make the sauce.
For the butter chicken curry
Heat the oil in a large non-stick pan. Add the nigella seeds and chopped onion. Sauté until translucent. Next, add in the ginger, garlic, chillies and tomato paste. Cook for 2 minutes.
Add in the fresh tomatoes, ground coriander seeds, garam masala, ground cardamom seeds, almond butter, coconut milk, kasoori methi and brown sugar. Give everything a thorough stir and cover with a lid. Cook for 10-15 minutes on a medium heat. Remove from the heat and allow to cool.
Transfer the tomato mixture to a blender and blend until very smooth. Strain the mixture through a sieve, back into the same pan. Season with salt to taste. Switch the heat back on and add the golden seitan chicken pieces. Bring to a gentle boil and simmer for 5 minutes with the lid on. Garnish with fresh coriander, more kasoori methi and a splash of coconut milk, if desired.
Notes
Keep refrigerated and eat within 48 hours.
Leftovers can be frozen the day the curry is made. Transfer to an airtight container and freeze for up to 3 months. Defrost at room temperature and ensure the curry is piping hot before serving.