dhaba chicken curry

You must try this Vegan Khada Masala Murg - a delicious dhaba style vegan chicken curry  featuring oven-baked tofu simmered in a ridiculously aromatic sauce made with a blend of Indian whole spices. Serve with rice or flatbread. Gluten-free Nutfree. Soyfree option

Khada Masala Murg Curry with Baked Tofu

garlic powder

¼ teaspoon cayenne or ½ teaspoon paprika

corn starch

poultry seasoning (optional)

cumin seeds

cloves

black cardamom pod

black peppercorns

cinnamon

bay leaves

red onion

hot green chili (such

ginger garlic paste

tomatoes chopped small (1 3/4 cups)

½ teaspoon garam masala

Kashmiri chili powder

water

salt

cilantro and lemon juice

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.

https://www.youtube.com/watch?v=84nKAacYttA

KHADA MASALA MURG CURRY WITH BAKED TOFU | Vegan Richa Recipes

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You must try this Vegan Khada Masala Murg – a delicious dhaba style vegan chicken curry  featuring oven-baked tofu simmered in a ridiculously aromatic sauce made with a blend of Indian whole spices. Serve with rice or flatbread.

Here’s an easy vegan spin on Khada Masala Murg. The recipe title translates to “whole spice chicken” and which has a sauce that is flavored with a bunch of whole spices. Khada masala means whole spice used in either whole form or in coarsely crushed form .

This is a Dhaba-style masala – so the flavors are as you would expect them from a real Indian roadside restaurant (Dhaba) . While the original uses chicken, we are using tofu as a meat substitute. You can also use other chikin subs in the sauce. Or use cooked chickpeas or roasted veggies. The sauce is the star here and you can put it on anything!

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KHADA MASALA MURG CURRY WITH BAKED TOFU | Vegan Richa Recipes

Dhaba chicken white beans curry is a meatless version of the popular North Indian  dhaba Chikin curry. The amazing cumin onion sauce works with any protein! This flavorful dish comes together in one pan in less than half an hour!

Dhaba Chicken White Beans (North Indian Cumin Onion Sauce Bean Curry)

coriander

Kashmiri chili powder (or use paprika)

garam masala

fenugreek leaves ((Kasuri methi))

ginger garlic paste (or 4 cloves garlic minced, 1/2 inch ginger minced)

tomato paste

yogurt

water (or vegetable stock)

can of white beans, drained,

spinach (thawed)

red pepper flakes, cilantro, and cashew cream

Heat a large skillet over medium heat and add the oil. Once the oil is hot, add the cumin seeds and cook until the cumin seeds darken significantly, and get very fragrant. This can take anywhere from 1 to 3 minutes, depending on your skillet and the stove.

Add in the bay leaves and cinnamon stick, and mix for a few seconds. Then, mix in the onion and the salt, and cook until the onion is golden or mostly golden, anywhere from 5 to 8 minutes. Add splashes of water in between to help the onions cook evenly and to help the conduction of heat from the pan.

Mix in all of the remaining spices and continue to cook for another minute.

Add the ginger garlic paste and mix in, then add in the tomato paste and non-dairy yogurt and mix in. Bring to a boil, then mix in the salt and water. Bring to a boil again, then mix in the white beans and spinach. Cover and simmer for 3 to 5 minutes, then taste and adjust salt and flavor.

Garnish with red pepper flakes, cilantro and a drizzle of non-dairy yogurt or other vegan cream of choice, and serve with some sourdough bread or flatbread. You can also serve this over rice or even over pasta for a fusion meal.

All the family liked it very much. This is a delicious dish . Thanks for sharing 🙏

Made it as an afternoon snack (small bowl with just some bread) but definitely going to upgrade to full meal with extra tofu and rice next time. I love the warm flavors and the sweetness of the onion.

Omg omg omg Richa, this was absolutely amazing! I would just repeat what my husband said-"This tastes phenomenal!". I followed the exact recipe, except I had to use whole brown moong since thats what was in the fridge but that took away nothing from the delight that this meal was. In fact I ended up eating the best dhaba-style daal makhani i have ever made or maybe even had in India. I know thats not what we were going for lol but hey, it worked! I even added some sliced onions for that proper dhaba feel hehe.
Cannot wait to serve this at all of my future dinner parties. Thankyou so much!

SO GOOD! I'm writing this review while sitting on the couch, totally stuffed from this meal.
Flavorful, easy, and quick. A real winner!

So good - better than expected. Husband and kids liked it too.

This was delicious! My husband and I served it to friends two days in a row and it was a big winner!

Just finished eating this!  The recipe is a winner — husband said several times that he liked it.  I did use frozen kale instead of spinach, because that’s what I had.

I particularly liked it being quick — some days I just don’t want to spend much time cooking.

Richa, your recipes never disappoint! I just returned from vacation, and this was the first recipe I made upon my return! Total comfort food, and the flavor is amaazing!! I soaked and pressure cooked the white beans and then added them to the pan. So tasty!

https://www.youtube.com/watch?v=DVOfJHsizrQ

Dhaba chicken white beans is a meatless version of the popular North Indian roadside dish. This flavorful dish comes together in one pan in less than half an hour! 

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https://www.veganricha.com/dhaba-chicken-white-beans/

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