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Kasuri Malai Murg is a flavorful, creamy Indian chicken curry with a fenugreek cream sauce. In this vegan version, we use tofu and chickpeas for the proteins in a flavorful vegan curry sauce spiced with cardamom, ginger, and fenugreek.

vegan kasuri malai murg in the pan, after cooking with fresh herbs sprinkled on top
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The sauce for this aromatic, Mughal curry is seriously bursting with flavor! The subtle earthy notes of black cardamom and clove, spice from ginger and black pepper, bitter sweet flavor from fenugreek(kasuri/kasoori methi) all in a creamy sauce to envelop whatever protein or veggies that you like. This Mughlai Indian sauce is perfect witb crisped up pieces of tofu and toothsome chickpeas that nestle in that rich, spiced gravy.

vegan kasuri malai murg plated with naan

It’s perfect served with naan or over rice for an easy, weeknight meal, but it’s special enough to serve on special occasions.

Why You’ll Love Vegan Kasuri Malai Murg

  • It’s rich, creamy, flavorful sauce with tender chunks of tofu and toothsome chickpeas.
  • Naturally gluten-free.
  • Soy-free and nut-free options.
  • Easy, vegan weeknight dinner.
  • Amazing Indian flavor

More Vegan Chicken Recipes

Kasuri Malai Murg Tofu

5 from 17 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Kasuri Malai Murg is a flavorful, creamy chicken curry. In this vegan version, we are using tofu and chickpeas for the proteins in a flavorful vegan curry sauce spiced with cardamom, ginger, and fenugreek.
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Ingredients 
 

For the protein:

  • 7 oz firm or extra-firm tofu, , pressed for at least 15 minutes and then torn into organic pieces
  • 1 cup cooked chickpeas
  • 1 teaspoon lime juice
  • 1 tablespoon ginger-garlic paste, or minced 1/2 inch ginger and 2 cloves garlic
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/2 teaspoon Kashmiri chili powder, or use paprika
  • 1 tablespoon non-dairy yogurt , or non-dairy cream of choice

For the sauce:

  • 2 teaspoons vegan butter, or use oil
  • 2 whole cloves
  • 1/4 teaspoon black peppercorns
  • 1 black cardamom pod, slightly open
  • 1 1/4 cup finely chopped red onion
  • 1 tablespoon ginger-garlic paste, or 1/2 inch ginger and 4 cloves garlic, minced
  • 2 tablespoons tomato puree, or use 1 tablespoon tomato paste
  • 1/2 to 1 teaspoon garam masala
  • 2 teaspoons dried fenugreek leaves, , kasuri methi
  • 1 teaspoon Kashmiri chili powder, or use paprika
  • 1/4 teaspoon ground cardamom
  • 1 cup cashew cream, ( 3/4 cup raw cashews blended with 1 cup of water.)
  • 1/2 teaspoon salt, more as needed

For garnish:

  • pepper flakes, cilantro

Instructions 

Bake the proteins.

  • Press for 15 mins and tear the tofu if you haven’t already and add it to a large bowl. Add the chickpeas, lime juice, ginger garlic paste and non-dairy yogurt and mix. Combine the spices in a small bowl and sprinkle them all over and toss well to coat. Transfer the mixture to a parchment-lined baking sheet. Bake at 400º F (205 c) for 18-20 minutes.

Meanwhile make the sauce.

  • Heat the butter in a large skillet over medium heat. Add the cloves, black peppercorns and black cardamom. Cook for a minute or until fragrant. Then add the onion and a good pinch of salt and cook until the onion is golden. This can take anywhere from 7-10 minutes. Add a few splashes of water in between to help the onions brown evenly.
  • Continue to cook, stirring occasionally, until golden. Then add the ginger-garlic paste, tomato puree or tomato paste, the spices, and 1/4 teaspoon salt and mix in. Cook for 2 minutes, then add the cashew cream and remaining salt and mix in.
  • Bring to a boil. Add 1 cup of water to thin out the cream a little bit and bring to a boil again. (Adjust water amount based on how saucy you want the dish)
  • Add in the baked tofu-chickpea mixture and mix to coat well. Switch off the heat. Taste and adjust salt and flavor.
  • Garnish with some pepper flakes and cilantro. Serve with roti, Naan, flatbread or rice.

Video

Notes

Use vegan chicken substitutes like seitan or store bought chicken substitutes.  If using soy curls, soak 2-3 oz soycurls  in hot water first then drain and squeeze out the moisture. Add them to the bowl with the chickpeas and the spices. Bake for only 15 minutes and add it to your sauce.
Nutfree: , use a nut free non-dairy cream or use coconut cream. You can also make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a mix of tofu and pumpkin seeds. 
Soyfree: use 2 cups cooked chickpeas or a mix of beans and roasted veggies 
substitutes for spices
  •  black cardamom: use green cardamom instead 
  • Cloves- use 1/8 teaspoon ground cloves and add later with other ground spices
  • black peppercorns- omit and add 1/8 tsp black pepper with ground spices 
  • fenugreek leaves: these are an important flavor in the dish. You can use 1/2 tsp powdered fenugreek seed. Or use 1/2 tsp ground mustard and 1 tsp maple syrup. 
 
 
 

Nutrition

Calories: 286kcal, Carbohydrates: 26g, Protein: 14g, Fat: 15g, Saturated Fat: 3g, Sodium: 615mg, Potassium: 405mg, Fiber: 6g, Sugar: 6g, Vitamin A: 372IU, Vitamin C: 6mg, Calcium: 116mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
kasuri malai murg ingredients in bowls on a kitchen countertop

Ingredients:

  • tofu – Packed with protein, tofu torn into rustic pieces and baked gives it a tender, chicken-like texture. You can use more chickpeas or other vegan chicken subs, if you prefer.
  • chickpeas – Chickpeas bring even more protein and texture to this dish! Their firm texture is a wonderful contrast to the rich, creamy sauce.
  • non-dairy yogurt – You use this in the coating for the chickpeas and tofu . You can use your favorite thick, non-dairy cream of choice instead as long as it’s as thick or thicker than yogurt.
  • cashew cream – to add creaminess to the sauce. To make the cashew cream, blend 3/4 cup raw cashews with a cup of water until smooth and creamy. For nut-free, use pumpkin seeds and hemp seeds instead of cashews.
  • spices – This vegan curry is all about the spices! Garam masala, cardamom, black peppercorns, fenugreek, and more bring a mouthwatering flavor to this dish. If you can’t find the Kashmiri chili powder, use paprika instead.
  • tomato puree/tomato paste – A little tomato brings some color and an umami flavor to the sauce.
  • onions – Cooking the onions until they are golden ups the flavor profile and adds a hint of caramelized sweetness. Such a nice complement to the spices in the sauce!

Tips:

  • To make this recipe nut-free, use a nut-free non-dairy cream or use coconut cream. You can also make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a mix of tofu and pumpkin seeds. So many options!
  • To make this soy-free, omit the tofu and use two cups of cooked chickpeas instead. 
  • You can also use cauliflower. Bake it until the cauliflower is cooked through and add it to the sauce. 
  • You can use vegan chicken substitutes like seitan or store bought chicken substitutes. 
  • Kasuri Malai Murg also works with soy curls! Soak them in hot water first then drain and squeeze out the moisture. Add them to the bowl with the chickpeas and the spices. Bake for only 15 minutes and add it to your sauce. 

How to Make Vegan Kasuri Malai Murg Chicken

Press and tear the tofu into rustic pieces, and add it to a large bowl. Add the chickpeas, lime juice, ginger garlic paste and non-dairy yogurt.

torn tofu and chickpeas in a bowl
torn tofu and chickpeas in a bowl with non-dairy cream added

Combine the spices in a small bowl and sprinkle them all over and toss well to coat.

torn tofu and chickpeas in a bowl with non-dairy cream and spices added, before mixing
torn tofu and chickpeas in a bowl with non-dairy cream and spices added, after mixing

Transfer the mixture to a parchment-lined baking sheet. Bake at 400º F (205c)for 18-20 minutes. 

sauced chickpeas and tofu on the baking sheet before baking
sauced chickpeas and tofu on the baking sheet after baking

While the proteins bake, make your sauce.

Heat vegan butter in a large skillet over medium heat. Add the cloves, black peppercorns, and black cardamom, and cook for a couple minutes until fragrant.

vegan butter and spices in the pan before cooking
vegan butter and spices in the pan after cooking

Then, add the onion and a good pinch of salt and cook until the onion is golden, around 7 to 10 minutes. Add a few splashes of water in between to help the onions brown evenly. Continue to cook. stirring occasionally, until golden.

adding onions to the pan

Now, mix in the ginger-garlic paste, tomato puree or tomato paste, the spices, and a quarter teaspoon of salt.

cooked onions in the pan with spices

Cook for just two minutes, then add the non-dairy cream and remaining salt and mix in. 

adding vegan cream to the pan, before cooking
vegan cream in the pan mixed with spices and onions

Bring the sauce to a boil, then add a cup of water to thin out the cream a little bit and bring to a boil again. If you like more sauce, then you can add more water before adding the tofu.

vegan curry sauce during cooking
vegan curry sauce finished cooking in the pan

By now, your proteins should be done baking. Add them to the sauce, and mix to coat well. Switch off the heat. 

adding the proteins to the cooked curry sauce
proteins in the pan tossed in the curry sauce

Taste and adjust the salt and flavor.

Garnish with some pepper flakes and cilantro. You can serve it with roti, flatbread or rice. 

proteins in the pan tossed in the curry sauce
vegan kasuri malai murg plated with naan

Frequently Asked Questions

Can I make this nut-free?

To make this recipe nut-free, use a nut-free non-dairy cream or use coconut cream. You can also make a cream from hemp seeds and pumpkin seeds or blended up silken tofu or a mix of tofu and pumpkin seeds. 

Can this be made soy-free?

To make this without soy, omit the tofu and use 2 cups of cooked chickpeas instead.  You can also use cauliflower. Marinate with the chickpeas and Bake it until the cauliflower is cooked through and add it to the sauce.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 17 votes (1 rating without comment)

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34 Comments

  1. Wilkinson Rob says:

    5 stars
    Loved making this and was delicious. Tasty, fairly healthy and with a bit of a kick.

    1. Vegan Richa Support says:

      Yay!

  2. Rita says:

    5 stars
    I made this 2 weeks ago for a dinner party and it was a huge hit. Thanks

    1. Vegan Richa Support says:

      That’s awesome! Thank you for sharing.

  3. Satya says:

    5 stars
    Dear Richa, thanks for all the amazing vegan recipes!!
    A question about this recipe: can I use ground fenugreek instead of the leaves? If yes, how much? Thank you for your help!!

    1. Vegan Richa Support says:

      Use 1/2 teaspoon fenugreek powder instead.

  4. DMoney says:

    5 stars
    Wow – this is soo good! What a decadent delicious, yet easy dish! I ate it with some frozen paratha I had on hand.

    1. Vegan Richa Support says:

      🙂 yay!

  5. Brittany says:

    5 stars
    Fantastic as always and it’s definitely a different flavor profile to my usual Indian curries I rotate. I’ve been a bit protein deprived, so I opted to use two full blocks of tofu and removed the chickpeas. Since it was two blocks, I did double the first part of the recipe. I added some nooch to the tofu as well and baked for longer than described. Everything turned out incredible and even with the extra tofu, my husband and I ate almost the whole thing (with naan and aloo gobi). Fenugreek leaves is a must for me, I’ve been using them pretty often since I purchased from Amazon and you can certainly tell the difference.

    Thank you again!

    1. Vegan Richa Support says:

      this is awesome! so glad you enjoyed

  6. Anne says:

    5 stars
    So easy to make and delicious! Another great recipe. Thank you❤

    1. Vegan Richa Support says:

      🙂 <3

  7. Marlyse Benitah says:

    5 stars
    This was delicious! The first night was better than left-overs because the tofu was crispier. It was still good though. I did make some necessary substitutions. I didn’t have black cardamom so used regular ground cardamom. The store didn’t have fresh ginger when I was shopping so I used 1 drop of ginger essential oil to the tofu mixture & 1 drop to the sauce. I may have used a bit less salt. I served it with cauliflower rice.

    1. Vegan Richa Support says:

      glad you enjoyed!