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Vegan Balti Chicken (Indian Cumin Cardamom Curry) – Recipe Website
Vegetarians

Vegan Balti Chicken (Indian Cumin Cardamom Curry)

by admin
written by admin


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

a plate with vegan balti chicken with a side of rice

Many Indian restaurants have some amazing saucy meat/chicken curries. Sometimes we miss those flavors so I veganized it. For many of the sauces I add tofu instead of the protein or add beans or chickpeas or sometimes add roasted veggies.

Balti is a method of cooking as well has a certain set of spices and flavor associated with it. Balti curry varies depending on the restaurant and region. The balti curry from British curry houses is significantly different from the Indian balti curries. This version is inspired by a balti dish I had eaten very long ago in an Indian restaurant. I played around with the sauce to get the flavors I remember to make this super flavorful balti Chickin curry. This balti sauce is uses some whole spices that add a complex flavor to the creamy sauce. There’s a ton of flavor in the sauce so even if you’re missing a spice it will still turn out amazing!

a pan with vegan balti chicken sprinkled with cilantro a pan with vegan balti chicken sprinkled with cilantro

For this vegan chicken balti curry recipe, I use meat substitutes like vegan chicken and veggie grounds for mince(keema). You can use crumbled tofu or lentils or chopped walnuts for the keema mince and tofu or chickpeas for the Chikin.

a plate with vegan balti chicken with a side of rice a plate with vegan balti chicken with a side of rice

it is a simple sauce that packs a ton of flavor! Try it with protein of choice and serve with rice quinoa or naan.

More Indian restaurant style curries:

 

  • 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.

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  • 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 tomato puree, 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.

For flavor variation,  you can add in 1/4  teaspoon of nigella seeds along with other whole spices.
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 

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

Nutrition information is automatically calculated, so should only be used as an approximation.

vegan balti chicken served on a white plate with rice and chopped cilantro