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Chettinad Pepper Chicken Curry (Tofu in Fennel Cardamom Black Pepper Sauce)
5 from 24 votes

Chettinad Pepper Chicken Curry (Tofu in Fennel Cardamom Black Pepper Sauce)

Chettinad Pepper Chicken Curry adapted here with tofu features a warming blend of black pepper, coriander, fennel, and cardamom, creating a complex savory sauce. The tofu is pressed, torn into pieces, marinated with spices and non-dairy yogurt, then cooked to golden edges before simmering in a richly spiced sauce with curry leaves, tomato, and lime juice. The dish balances spicy, aromatic, and tangy elements, offering a plant-based take on traditional Chettinad flavors.

Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 4
Calories: 154 kcal
Course: Main Course, Dinner
Cuisine: Indian

Ingredients

For the Tofu
  • 14 ounces firm tofu pressed 15 minutes, then torn into organic 3/4” shapes, or extra firm tofu
  • 1 tablespoon Non-Dairy yogurt
For the Spice Mix:
  • 2 teaspoons black pepper freshly ground
  • 1 tablespoon ground coriander
  • 1/8 teaspoon fennel seed or crushed fennel seeds, powder
  • 1/2 teaspoon cayenne pepper or use Kashmiri chili powder for less heat
  • 1/4 teaspoon salt
For the Sauce
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1/4 teaspoon fennel seeds
  • 2 green cardamom pods opened slightly
  • 2" cinnamon stick
  • 1 1/2 cups onion chopped
  • 1 red chili such a cayenne or use Kashmiri chili for less heat, or 1/2 teaspoon pepper flakes. omit for less heat, dried
  • 10 curry leaves fresh, frozen or dried
  • 2 tablespoons ginger garlic paste or use 4 cloves of garlic, minced, and 1” of ginger, minced
  • 1/2 teaspoon black pepper
  • 1 cup tomato chopped
  • 1/2 teaspoon salt
  • 1 cup water or more if needed, or use a mix of water and coconut milk/ non dairy cream
  • 1 teaspoon lime juice
  • lime juice for garnish, and more lime juice
  • cilantro for garnish, and more lime juice

Instructions

Cook the tofu.
    Cup of Yum
  1. Press and tear the tofu, if you haven't already, and add to a bowl. Add the yogurt and toss well to coat. 
  2. In a small bowl, add all of the spices under spice mix, and mix really well. Reserve a teaspoon of this spice mix to add to the sauce, then add the rest of the spice mix to the tofu, and toss well to coat. Now you can bake the tofu or pan fry it. To bake, add two teaspoons of oil to the mix, and toss well again. Spread this onto parchment-lined baking sheet, and bake at 400° F (205° C) for 20 to 25 minutes. To pan fry, heat the 2 teaspoons of oil on a skillet over medium high heat. When the oil is hot, add the tofu to the skillet and cook, flipping every 2 to 3 minutes or so, for about 8 minutes. The tofu is ready when most of the edges are nice and golden. Remove the tofu from the pan, and set it aside while you make the sauce.
Make the Chettinad pepper sauce.
  1. Heat the remaining 2 teaspoons of oil in the same skillet over medium heat. Once oil is hot, add the fennel seeds and cook for 15 seconds or so, or until the fennel seeds start changing color. Then, add the green cardamom and cinnamon stick and mix in. Cook for another 10seconds, until the cinnamon stick gets fragrant, and the fennel seeds have started to change the color significantly. Now, mix in the onion and a good pinch of the salt. Cook for 2 minutes, then mix in the curry leaves and the dried red chili or chili flakes, and cook until the onion is starting to turn golden. Add splashes of water in between to help the onion cook evenly, 5 to 7 minutes.
  2. Then mix in the black pepper and the reserved spice mix from the marinade. Mix in the ginger garlic paste and a splash of water. (If you're using minced ginger and garlic, cook the mixture for another minute or so.) Add in the tomato, the remaining salt, and a splash of water and mix and cook until the tomatoes are jammy. Press the larger pieces of tomato, so that they turn jammy, as well, 3 to 5 minutes. And then add in the 1 cup of water and lime juice, mix in, and bring to a boil. 
  3. Fold your crisped up tofu into the sauce, then cover and let it simmer for another 3 to 5 minutes. For creamier, add in 3 tablespoons coconut cream, or non dairy yogurt. Switch off the heat, and garnish with cilantro and more lime juice, if needed, and serve with some naan, dosa, or rice. 

Notes

  • This recipe is naturally nut-free and gluten-free.
  • To make it soy-free, substitute tofu with seitan, chickpea tofu, or roasted vegetables.
  • If using beans or chickpeas instead of tofu, skip marinating and add all marinade spices directly into the sauce with tomatoes.

Nutrition Information

Calories 154kcal (8%) Carbohydrates 13g (4%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 3g (15%) Sodium 453mg (19%) Potassium 244mg (5%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 560IU (11%) Vitamin C 64mg (71%) Calcium 195mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 154

% Daily Value*

Calories 154kcal 8%
Carbohydrates 13g 4%
Protein 10g 20%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 3g 15%
Sodium 453mg 19%
Potassium 244mg 5%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 560IU 11%
Vitamin C 64mg 71%
Calcium 195mg 20%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.