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

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