Vegan Balti Chicken
This easy Vegan Balti Chicken is a plant-based version of the popular restaurant version made with vegan chicken and veggie grounds simmered in a creamy cumin cardamom onion tomato curry.
Servings: 4
Ingredients
- 2 teaspoons oil
- 1 teaspoon cumin seeds
- 1 black cardamom bruised or lightly open
- 2 green cardamom bruised or lightly open
- 1 cinnamon stick
- 6 black peppercorns , optional
- 2 bay leaves
- 1 cup chopped red onion
- 2 teaspoons Kashmiri chilli powder or use paprika
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 cup water
- 1 tablespoon ginger garlic paste or 3 cloves garlic, 1/2 inch ginger minced
- 2 to 4 tablespoons of chopped cilantro stems or use some of the leaves as well as stem
- 2 tablespoons chopped mint, optional
- 1 tomato chopped, optional
- 1/2 cup tomato puree
- 1/2 teaspoon or more salt, divided
- 1 to 1 1/2 cups of water
- 10 to 12 ounces of vegan chicken of choice such as beyond meat or Gardein chicken strips or seitan you can use 4 oz soycurls soaked for 10 mins then drained.
- 1/4 cup veggie grounds or you can use 1/3 cup cooked lentils
- 1/4 cup non-dairy yogurt
- Cilantro, sliced green chilies and julienned ginger for garnish.
Instructions
- Heat oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds and cook until they start to change color. This can take upto a minute
- Add rest of the whole spices and mix well. As soon as the bay leaves start to turn brown, add in the onion and a dash of salt. Cook until onion is golden brown all over. Add splashes of water to help them brown evenly. 5-7 minutes
- Then add the ground spices and mix for few seconds then add in 1/4 cup water and mix well, so that the spices don’t burn. Mix and cook for a few seconds.
- Then add in the ginger garlic paste or mince, cilantro, and mint and mix and cook for a minute. Then add tomato puree, optional tomato, salt and cook for 2-3 minutes. Add vegan chicken, veggie grounds and water and mix well.
- Cover and cook to bring the sauce to a boil, reduce heat to medium low and simmer for 10 minutes. If you’re using seitan or soy curls you want to simmer for atleast 15 mins.
- Then add yogurt and mix in, then carefully taste and adjust salt and flavor. You can add in 1/4 -1/2 tsp of sugar if you want to balance out the heat and the saltiness.
- Switch off heat, garnish with fresh cilantro, thinly sliced green chilies and julienned ginger.
Video
Notes
For flavor variation, you can add in 1/4 teaspoon of nigella seeds along with other whole spices. These add amazing flavor.
There are lots of whole spices in this recipe so even if you don’t have one or two of them, there will still be a lot of flavour so definitely try it. Use tofu, press and cube the tofu or tear into organic shaped pieces, crisp on a skillet for 3-4 mins and then add to sauce
There are lots of whole spices in this recipe so even if you don’t have one or two of them, there will still be a lot of flavour so definitely try it. Use tofu, press and cube the tofu or tear into organic shaped pieces, crisp on a skillet for 3-4 mins and then add to sauce
Nutrition
Calories: 219kcal | Carbohydrates: 25g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 617mg | Potassium: 573mg | Fiber: 10g | Sugar: 6g | Vitamin A: 451IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 6mg