Vegan ‘butter chicken’

Name: Vegan ‘butter chicken’
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ teaspoon ground turmeric; 1 cm ginger, finely chopped; ½ teaspoon coriander seeds; lime wedges, rice and Naan breads, to serve; coriander (cilantro) leaves, to garnish; 1 quantity seitan ‘chicken’, torn into small strips; 1 teaspoon white sugar; ½ cup (125 ml) plant milk; ¼ cup (40 g) cashews soaked for 1 hour; 2 cups (500 ml) tomato passata; 2 teaspoons garam masala; ½ teaspoon salt; pinch of black pepper; 1 teaspoon lemon juice; 1 teaspoon cumin seeds; 1 teaspoon vegetable oil; pinch of ground cinnamon; ¼ teaspoon chilli powder; 4 garlic cloves, finely chopped; 1 white onion, diced

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

My butter chicken has neither butter nor chicken, so perhaps calling it that is somewhat misleading. But I promise it’s robust and feisty enough to sway the most committed carnivore…

Ingredients

1 teaspoon vegetable oil
1 teaspoon cumin seeds
½ teaspoon

Asia
India
Main course
Vegan

Method

Heat the oil in a large non-stick saucepan over medium heat and fry the cumin and coriander seeds until fragrant, about 1 minute. Next, add the onion, garlic and ginger and fry until the onion is soft and translucent, adding a small splash of water if it begins to stick. Stir in the turmeric, chilli powder and cinnamon, then pour in the passata. Drain the cashews and add them to the pan as well