Vegan Chicken Masala

5 from 8 votes

A quick, spicy and easy vegan chicken masala made with vegan chicken or seitan and a few simple spices.

Prep Time10

Cook Time15

Total Time25

Course: Main Course/Curry

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 85kcal

14 oz seitan (or any chunky meat substitute, cubed. Super firm or extra firm tofu or even tempeh are fine.)
½ teaspoon turmeric
2 teaspoon paprika (divided. Use less for less heat)
1 tablespoon ginger garlic paste (divided)
2 teaspoon avocado oil or any neutral oil (divided)
1 large onion (finely diced)
2 tomatoes (finely diced or pureed. Canned is fine--use ¾ths cup of canned puree.)
1 tablespoon ground coriander
2 teaspoon garam masala
2-3 cups vegetable stock (or water)
Salt to taste

Preheat the oven to 350 degrees (you can do this in the toaster oven or the air fryer).
Place the meat substitute in an oven-proof baking dish with the turmeric, 1 teaspoon paprika, 1 teaspoon oil and half the ginger-garlic paste. Add salt and, if you like, ground black pepper. Toss to mix well.
Place the dish in the oven and bake 20 minutes. You might need only about 15 minutes in the air fryer, and if you're using one, check after 10 minutes and toss if needed to make sure they cook evenly. Set aside.
Heat the remaining teaspoon of oil in a large saucepan. Add the onions along with salt and saute until they start to brown. Add the remaining ginger garlic paste, stir to mix, and add in the tomatoes. Mix well and let the tomatoes cook over medium high heat, stirring frequently, until they turn a darker shade and most of the moisture is gone, about five minutes.
Add the remaining paprika, coriander powder and garam masala. Saute for another minute so the spices coat the veggies and are lightly toasted, then 2 cups of the vegetable stock. Mix well, and add more stock if you want it thinner. Add in the reserved meat substitute cubes and salt to taste. Bring to a boil and turn off immediately.
You can, if you wish, add a touch of cashew cream or coconut milk -- no more than ¼ cup -- just before finishing for more creaminess, but this curry is delicious as is.
Garnish with cilantro or mint and serve hot.