Khada Masala Murg Curry with Baked Tofu
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
159 kcal
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Course
Main Course
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Cuisine
Indian
Khada Masala Murg Curry with Baked Tofu
Description
This recipe begins with firm or extra-firm tofu pressed, torn into bite-sized pieces, then coated in a mixture of garlic powder, cayenne or paprika, poultry seasoning (optional), and cornstarch before baking until crisp. Meanwhile, whole spices including cumin seeds, cloves, black cardamom, black peppercorns, and cinnamon are coarsely crushed and toasted with bay leaves and onions in oil to release their aroma.
The sauce is built with sautéed onions, green chili, ginger garlic paste, and fresh chopped tomatoes, seasoned with garam masala, Kashmiri chili powder, salt, and water to create a spicy, richly flavored curry. After baking, the tofu is folded into this spiced sauce and simmered to meld flavors.
This curry is served garnished with lemon juice and cilantro, providing bright herbaceous and citrus notes that complement the dish’s heat. The recipe notes suggest adjusting spice levels or adding creamy elements like coconut or cashew cream to mellow the heat, as well as alternatives to soy-based tofu for dietary preferences.
Ingredients
For the tofu chikin
- 14 ounce tofu firm or extra firm, pressed for at least 15 minutes
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne chili powder or ½ teaspoon paprika
- 2 tablespoons corn starch
- ¼ teaspoon poultry seasoning optional
For the whole spices
- ½ teaspoon cumin seeds
- 3 clove whole
- 1 black cardamom pod
- ¼ teaspoon black peppercorns
- 1 cinnamon stick
- 3 bay leaf
For the sauce
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup onion red, chopped
- 1 green chili such as serrano or Indian green chili, finely chopped or 1 tablespoon chopped use mild chili, hot
- 1 tablespoon ginger garlic paste
- 3 tomato 1 3/4 cups, medium-large, chopped small
- ½ teaspoon garam masala
- ½ teaspoon kashmiri chili powder or paprika
- 1 cup water or more as needed
- ½ teaspoon salt
- cilantro for garnish
- lemon juice for garnish
Instructions
- Bake the tofu: Press the tofu for atleast 15 mins. Then use your hands to tear the tofu into bite sized pieces so that they are organically shaped. Add to a bowl.
- Mix the garlic powder, paprika and poultry seasoning(if using) into the corn starch. Then sprinkle all over the tofu, toss well to coat. Spread this tofu on a parchment-lined baking sheet, then bake at 400F (205C) for 20-25 minutes.
- Crush the spices. Add the cumin seeds, cloves, cardamom pod, black peppercorns to a mortar and pestle and crush to make a coarse mixture. You can also put them in a spice blender and pulse. We want the spices to be coarsely broken down and not powder.
- Make the sauce: Heat the oil in a skillet over medium heat. Once the oil is hot add the crushed spices, cinnamon stick, bay leaves and cook until the bay leaves start to turn brown and the spices are fragrant.
- Then add the onion and a good pinch of salt and cook until the onion is golden. Depending on your pan you might need to sprinkle a little bit of water every now and then to deglaze, as well as to help the onions brown. Sometimes the onions don’t have enough moisture so you’ll want some moisture for the heat conduction from the pan into the onions and they’ll brown evenly. (5-8 mins)
- Once they are starting to get golden, add in the green chili and the ginger garlic paste, then mix well and continue to cook for a minute or two, then add in the garam masala and Kashmiri chili powder or paprika.
- Stir really well, then add the tomatoes, salt and mix well and cook until the tomatoes are really jammy. Add sprinkles of water in between to help the tomatoes cook evenly. 5-7 mins. Mash the large pieces and continue to cook. Once the tomatoes are jammy, add ½ a cup to ¾ of water and mix well.
- Once the mixture starts to come to a boil, taste and adjust the salt and flavor in the sauce. Then add the baked tofu and toss well to coat.
- Let it simmer for a minute or two then switch off the heat. We simmer the tofu just for a minute so that it stays somewhat crisp. Garnish with cilantro, and serve with some flat bread, Naan, garlic bread or rice.
Notes
- The curry is quite spicy; reduce black pepper and omit cayenne and paprika to lower heat.
- Add cashew or coconut cream to the sauce to soften spiciness if desired.
- To avoid soy, substitute baked tofu with soy-free vegan chicken alternatives, seitan, or hearty baked vegetables.
- Chickpeas can replace tofu or vegan chicken; they do not require baking and can be added directly to the sauce to simmer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 340mg | 14% |
| Potassium | 238mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 713IU | 14% |
| Vitamin C | 13mg | 14% |
| Calcium | 158mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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