In a bowl add all the ingredients and knead to make a dough. Yogurt and lime juice will provide enough water to knead the dough. If needed add 1-2 tablespoon of water.

Cover with a damp cloth and let it rest for 20 minutes.

In the meantime prepare a steamer.

Divide the dough into irregularly shaped pieces by breaking and twisting with your hands. Take care not to make very big pieces as they will double in size on cooking. Make 14-16 balls.

Place them on the steamer basket and steam for about 45 minutes.

Once done, take them out and let cool.

In a pan dry roast chickpea flour at low heat. Roast it to a point where it becomes aromatic. It should take 6-7 minutes

Once the chickpea flour cools, transfer it into a bowl and add hung curd, lime juice, salt, and pepper.

Heat the mustard oil in a small pan. When it starts to smoke, turn off the flame and add turmeric and red chili powder.

Pour the oil into the bowl and mix everything well.

Add the seitan to the marinade. Cut it into smaller pieces if you need to.

Coat them well and let them marinate for at least half an hour.

Heat a grill pan. Grease it with cooking oil and sear the seitan pieces for 1-2 minutes on each side.

When done, keep them aside and start working on the curry.

In a pan add 1 cup of water and bring it to a boil.

Add all the whole spices and let them infuse the water with their aroma and flavor. Give them 2-3 minutes.

Now add coarsely diced onion and tomatoes. Also, add garlic and cashew nuts.

Put 2 tablespoon of butter and cover the pan.

Turn off the flame and let it cool a bit.

Once cooled,( remove the whole spices that you can ) transfer into a blender and blend to make a smooth paste.

Sieve the blended paste to remove all the whole spices bits and tomato peels. You will get a silky smooth gravy.

Now, heat the same pan and add oil and butter at the same time.

As the butter melts, add grated ginger. Sauté it for a minute and reduce the flame to low.

Add all the powdered spices and give them a quick stir. Quickly add the gravy and mix well.

Add ½ cup of water and cover the pan. Let it cook for about 10 minutes at low heat.

Now add the fresh cream and let simmer for an additional 2-3 minutes. At this stage, fix the consistency of the curry by adding more water if needed.

Add the vegan chicken or seitan pieces to the butter chicken curry.

Cook everything at low flame for 5-6 minutes.

Take out in a serving bowl and serve hot with naan or steamed rice.