Kasuri Malai Murg

creamy Indian chicken curry with a fenugreek cream sauce

Kasuri Malai Murg is a creamy Indian chicken curry with a fenugreek cream sauce. This vegan version uses tofu and chickpeas for proteins, with a spicy, earthy sauce bursting with cardamom, ginger, and fenugreek. The creamy sauce envelops protein and vegetables, making it perfect for a satisfying meal.

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Key Ingredients

firm or extra-firm tofu chickpeas chickpeas garam masala Kashmiri chili powder cashew cream dried fenugreek leaves

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1

Press tofu for 15 minutes, tear, and mix with chickpeas, lime juice, ginger garlic paste, and non-dairy yogurt. Sprinkle spices, toss, and bake at 400º F for 18-20 minutes.

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Bake the proteins

2

In a skillet, heat butter, add cloves, black peppercorns, and cardamom, cook until fragrant. Add onion and salt, cook until golden. Add ginger-garlic paste, tomato paste, spices, and salt, cook 2 minutes. 

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Make the sauce

3

Add cashew cream and salt, bring to a boil, then add baked tofu-chickpea mixture. Cook until coated, then switch off heat, taste, and adjust salt and flavor.

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Make the sauce