Greetings beautiful people! today I will show you how to make the Indian classic ‘Butter Chicken’ but for vegans with this super easy recipe. I am using store bought chicken replacement for this but you can use extra firm tofu or seitan to make this dish.
Butter Chicken, also known as Murgh Makhani, is a popular Indian dish that is typically made with chicken marinated in a yogurt and spice mixture, then grilled or baked and simmered in a rich tomato-based sauce. While it is a beloved dish in Indian cuisine, it is not suitable for vegans as it contains chicken and dairy products. However, with a few substitutions, it is possible to make a vegan version of this dish that is just as flavorful.
Watch the video on how to make a delicious and creamy vegan butter chicken
History of Butter Chicken
The origins of Butter Chicken can be traced back to the early 20th century in Delhi, India. The dish was invented by a restaurateur named Kundan Lal Gujral, who owned a restaurant called Moti Mahal. Gujral had the idea to create a dish that used leftover tandoori chicken, which was traditionally served bone-in and dry, and transform it into a rich and creamy dish.
Gujral experimented with a variety of ingredients, including tomatoes, cream, and butter, until he found the perfect combination. The resulting dish was a huge hit with customers, and it quickly became one of the most popular dishes on the menu.
Vegan Butter Chicken
For vegans, traditional Butter Chicken is not an option as it contains chicken and dairy products such as yogurt, cream, and butter. However, there are several ways to make a vegan version of this dish that is just as flavorful.
One option is to substitute the chicken with a plant-based protein such as tofu or seitan. These proteins have a similar texture to chicken and can be marinated in a vegan yogurt and spice mixture, then grilled or baked and simmered in a tomato-based sauce.
Another option is to use a dairy-free cream substitute such as coconut cream or cashew cream in place of the traditional cream. These creams can be blended with tomatoes and spices to create a rich and creamy sauce that is just as satisfying as the original.
In addition to substituting animal products, vegans may also need to adjust the amount of butter used in the recipe. Traditional Butter Chicken is quite rich and buttery, but vegans can use a plant-based butter substitute in place of the traditional butter to reduce the amount of saturated fat in the dish.
For this recipe I’m using store bought vegan chicken replacement as it’s quick, easy and convenient though you can use seitan or extra firm tofu
Benefits of Vegan Butter Chicken
While traditional Butter Chicken is not suitable for vegans, the vegan version of this dish can be a healthy and nutritious option. Plant-based proteins such as tofu and seitan are good sources of protein and can be a healthy alternative to animal products. They are also low in saturated fat and cholesterol and can help to reduce the risk of heart disease.
Dairy-free cream substitutes such as coconut cream and soaked and blended cashews are also healthy options. They are rich in healthy fats and can be a good source of energy. They are also lower in calories than traditional cream, making them a good option for those who are watching their weight.
In Conclusion
Butter Chicken is a beloved Indian dish that has been enjoyed for over a century. While the traditional recipe contains chicken and dairy products, it is possible to make a vegan version of this dish that is just as flavorful. Vegans can substitute plant-based proteins for chicken, use dairy-free cream substitutes in place of cream, and adjust the amount of butter used in the recipe. Vegan Butter Chicken can be a healthy and nutritious option that is lower in saturated fat and cholesterol than the traditional dish.
Vegan Butter Chicken
Equipment
- 1 blender
Ingredients
Marinating the Chickn
- 300 Grams Vegan Chicken alternative / Seitan
- 1 tbsp Garlic paste / minced garlic
- 1 tbsp Chili Powder
- 1 tsp Salt
The Gravy
- 5 medium tomatoes
- 1 cup Cashews (soaked overnight)
- 1 Medium Onion chopped
- 1 tbsp Garlic chopped
- 1 tbsp ginger
- 1.5 tsp chili powder
- 1 tsp dry fenugreek leaves
- 2 tbsp sugar
- 1 tbsp Garam masala
- 4 tbsp vegan butter
- 1/2 lemon juiced
- 1 handful chopped coriander/cilantro
Instructions
- Soak the cashews overnight
The Marinade
- in a bowl add in the vegan chicken replacement and all the ingredients for the marinade.
- stir until all is coated and set aside.
The sauce
- Start by chopping tomatoes, garlic and onions
- in a pan with some oil, fry the onions, garlic and spices until combined.
- Add in the tomatoes with a bit of salt.
- after a few minutes the tomatoes will have wilted, add a touch of water and the cashews
- stir it well.
- At this stage add in the lemon juice and sugar
- once it is a nice dark red, add in the vegan butter and melt it in.
- Set aside to cool for a bit then add to a blender and blend until smooth
- the colour will turn creamy due to the cashews
- pour it back into the pan and add in the vegan chicken and sprinkle on some fenugreek leaves.
- Cook for 5 minutes and garnish with fresh corriander / cilantro.
