murg masala

This recipe gives you a delicious Murgh Masala, or spicy chicken curry dish. The sauce, based on onions, coconut, yoghurt and a mix of fragrant spices is super tasty. Make it as hot as you like.

Murgh Masala

chicken breast, diced

tbsp Ghee (or vegetable oil)

turmeric

tsp cumin seeds

tsp green cardamon powder

tsp garam masala

bay leaf

salt

tsp red chilli powder

baby tomatoes (halved)

cashew

lemon juice

tsp minced ginger (pureed ginger)

tsp minced garlic (pureed garlic)

tomato puree

Handfull of fresh coriander leaf

tbsp dessicated coconut

tin of full fat coconut milk

tbsp natural yoghurt

Red Chilli, sliced

Prepare your ingredients beforehand.

Heat the ghee in a wok. Then add...

Heat the ghee in a wok. Then add the turmeric, cumin seeds, cardamom powder, garam masala and the bay leaf. Stir well and cook for about 2 minutes on medium heat until fragrant.

Then add the chopped onion and saute for...

Then add the chopped onion and saute for a further 3-4 minutes. Then add the salt, stir well, cover the wok and cook the onions on low heat for a further 8-10 minutes. If you need more liquid then add a splash of water.

Remove the bay leaf, then add the minced...

Remove the bay leaf, then add the minced garlic and ginger and the chilli powder. Then add the chicken breast, the coconut cream, the yoghurt, the tomato puree, the baby tomatoes, the cashew nut paste, the lemon juice, the desiccated coconut and mix well.

Now bring to a simmer and cook on...

Now bring to a simmer and cook on low heat for about 20 minutes, stirring occasionally.

Finally taste the sauce to see if you...

Finally taste the sauce to see if you require further seasoning like salt or more chilli to adjust the spiciness. Chop some fresh coriander and add to the sauce before serving.

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

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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******MORE INDIAN TOFU CURRY RECIPES FROM THE BLOG******

VEGAN TOFU ROGAN JOSH: https://www.veganricha.com/vegan-tofu-rogan-josh/

TOFU VINDALOO RECIPE: https://www.veganricha.com/tofu-vindaloo-recipe/

TOFU TIKKA MASALA: https://www.veganricha.com/tofu-tikka-masala-no-onion-no-garlic/

COOKBOOKS BY RICHA HINGLE (VEGAN RICHA): https://www.veganricha.com/mybooks/

COOKBOOKS BY RICHA HINGLE (VEGAN RICHA): https://www.veganricha.com/mybooks/

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KHADA MASALA MURG CURRY WITH BAKED TOFU | Vegan Richa Recipes

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