Seitan Makhani (Vegan-Style Indian Butter Chicken)

Name: Seitan Makhani (Vegan-Style Indian Butter Chicken)
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 bay leaf; 0 teaspoons cayenne pepper, or to taste; 1 teaspoon chili powder; 1 Tbsp cornstarch; 2 teaspoons curry powder; 2 teaspoons garam masala; 2 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon ground ginger; 2 teaspoons lemon juice; 59 milliliters onion, chopped; 2 teaspoons peanut oil; 1 pinch salt and black pepper to taste; 454 grams package chicken-style seitan, cut into strips or cubes; 1 shallot, finely chopped; 237 milliliters soy milk; 237 milliliters tomato puree; 2 Tbsps vegan margarine; 59 milliliters cold water; 59 milliliters plain vegan yogurt

You can never have too many main course recipes, so give Seitan Makhani (Vegan-Style Indian Butter Chicken) a try. One serving contains 178 calories, 19g of protein, and 6g of fat. This recipe serves 6. It is a good option if you're following a vegetarian diet. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. If you have peanut oil, water, garam masala, and a few other ingredients on hand, you can make it. To use up the vegan margarine you could follow this main course with the Vegan Snickerdoodles as a dessert.

Instructions

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.

Ingredients you will need

Peanut Oil

Shallot

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chili Powder

Curry Powder

Garam Masala

Tomato Puree

Lemon Juice

Margarine

Bay Leaves

Garlic

Ginger

Cumin

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.

Ingredients you will need

Black Pepper

Soy Yogurt

Soymilk

Ground Cayenne Pepper

Salt

Heat 1 1/2 teaspoons of peanut oil in a heavy skillet (preferably cast iron) over medium heat.

Ingredients you will need

Peanut Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Garam Masala

Ground Cayenne Pepper

Seitan

Tomato

Yogurt

Sauce

Transfer the seitan mixture to the saucepan.

Ingredients you will need

Seitan

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Corn Starch

Sauce

Water

Equipment you will use

Sauce Pan

Stove

Equipment

Sauce Pan

Frying Pan

Stove

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.