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…
Use 1½ blocks (450 g) extra-firm tofu, or 2 x 400 g tins chickpeas in place of seitan.
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, then bring to a gentle simmer and cook for 5 minutes.
Transfer the mixture to a large blender, add the milk, sugar, lemon juice, pepper and salt, and puree to make a smooth sauce. Carefully pour the sauce back into the saucepan (it will still be very hot), then put the pan back over medium heat and add the garam masala and torn pieces of seitan chicken. Simmer gently for 5–10 minutes, to let it reduce a little and to heat up the seitan.
Garnish the ‘butter chicken’ with coriander leaves, then serve with lime wedges, rice and naan breads.
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