• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » main course:India

    Khada Masala Murg Curry with Baked Tofu

    Published: Jun 21, 2022 by Richa 12 Comments

    Jump to Recipe   Print Recipe

    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

    a serving of Khada Masala Murg with flatbread and a side salad

    Lovers of Indian Dhaba curries need to try this Khada Masala Murg

    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!

    a serving of baked tofu with a side of salad and flatbread with a golden fork on the side

    The sauce is inspired by an old family recipe. One of my uncles used to make amazing complex flavored spicy sauces with chicken or meat. All of the flavor in the sauce was from aromatics and spices, so the sauce was plant based. Then why use it with just meat! The flavorful seasoned sauce can be used with other proteins or veggies as well. He used to make those dishes after visiting his favorite dhabas(restaurants) and recreating their masala dishes.

    I wanted to recreate his signature masala. All those whole spices working in harmony and bringing out layers of flavor! I use baked tofu here. We tear the tofu into pieces to resemble chicken pieces and coat it in a blend of spices and corn starch, then bake until crispy golden.

    The sauce uses whole spices like cumin seeds, cinnamon stick, bay leaves, and black cardamom pod. Black cardamom is a larger black colored cardamom pod and is different from green cardamom. It has a smoky minty flavor profile. For the true authentic flavor, do try the sauce with black cardamom (more recipes with black cardamom are in the drafts). Use green cardamom pod if you don’t have any.

    a pan with vegan Khada Masala Murg Curry with Baked Tofu sprinkled with chopped cilantro

    Why you will love this khada masala curry

    • This sauce is flavor packed!
    • all the whole spices work in harmony to create multiple layers of flavor
    • Use whatever spices you have there is a lot of flavor buildup so a spice here and there will still yield excellent flavor
    • it is a Nutfree Glutenfree recipe
    • You can easily Change up the protein to make it Soyfree
    • Like my other dhaba style recipes, it introduces you to different flavors, spices and dhaba style Cooking!

    a serving of vegan khada masala murg curry with tofu served with a side of spinach and flatbread

    I have made this for my family, for weekend dinner gatherings with friends, and even special occasions, and is always was a huge success:

    More Indian tofu curry recipes:

    • Vegan Tofu Rogan Josh (Tofu in Chili Yogurt Sauce)
    • Tofu Vindaloo Recipe (Indian Tangy Chili Sauce)
    • Baked Tofu Curry (Easy Tofu Makhani)
    • Tofu tikka masala
    • Tofu Dum Kali mirch – tofu in cream black pepper tomato sauce 
    • Amritsari tofu (tofu in smoky onion tomato sauce) 

    Print Recipe
    5 from 8 votes

    Khada Masala Murg Curry with Baked Tofu

    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
    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Course: Main Course
    Cuisine: Indian
    Keyword: dhaba chicken curry, murg masala, vegan tofu curry spicy
    Servings: 4
    Calories: 159kcal
    Author: Vegan Richa

    Ingredients

    For the tofu chikin

    • 14 ounce (400 g) firm or extra firm tofu pressed for at least 15 minutes
    • ½ teaspoon garlic powder
    • ¼ teaspoon cayenne or ½ teaspoon paprika
    • 2 tablespoons corn starch
    • ¼ teaspoon poultry seasoning optional

    For the whole spices

    • ½ teaspoon cumin seeds
    • 3 whole cloves
    • 1 black cardamom pod
    • ¼ teaspoon black peppercorns
    • 1 cinnamon stick
    • 3 bay leaves

    For the sauce

    • 2 teaspoons oil
    • 1 cup chopped red onion
    • 1 hot green chili such as serrano or Indian green chili ,finely chopped or 1 tablespoon chopped use mild chili
    • 1 tablespoon ginger garlic paste
    • 3 medium-large tomatoes chopped small 1 3/4 cups
    • ½ teaspoon garam masala
    • ½ teaspoon Kashmiri chili powder or paprika
    • 1 cup (240 ml) or more water as needed
    • ½ teaspoon salt
    • cilantro and 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.

    Video

    Notes

    • This is quite a spicy recipe, so to tone it down you can use less black pepper and omit the cayenne and paprika altogether. You can also add in some cashew cream or coconut cream to the sauce to tone it down.
    • Soyfree: Use vegan chicken subs of choice that are Soyfree or use seitan. Or use hearty vegetables. Bake the veggies instead of tofu. You can also use a can of chickpeas instead as well. No need to bake the chickpeas or vegan chicken. Just add to the sauce and simmer for 5-7 mins. 

    Nutrition

    Nutrition Facts
    Khada Masala Murg Curry with Baked Tofu
    Amount Per Serving
    Calories 159 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 340mg15%
    Potassium 238mg7%
    Carbohydrates 15g5%
    Fiber 4g17%
    Sugar 4g4%
    Protein 10g20%
    Vitamin A 713IU14%
    Vitamin C 13mg16%
    Calcium 158mg16%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    ingredients needed for making khada Masala Murg

     

    Ingredients:

    •  firm or extra firm tofu pressed for at least 15 minutes
    • we coat the tofu with a mix of cornstarch, garlic powder, paprika and poultry seasoning
    • for the tempering, we crush whole spices: cumin seeds, cloves, black cardamom pod, black pepper corns, cinnamon stick and bay leaves before frying them in oil
    • black cardamom is different from green cardamom and has a smoky minty flavor profile that pairs well with cinnamon. For the true authentic flavor, do try the sauce with black cardamom or use green pod if you don’t have any.
    • to the seasoned oil, we add chopped onion, green chili and ginger garlic paste to form the base of the gravy
    • tomatoes lend body to the gravy
    • ground spices: a blend of garam masala and Kashmiri chili powder or paprika are added to the gravy to finish it all off
    • salt: adjust the amount to your personal taste
      I like to use cilantro and lemon juice for garnish

    Tips:

    • you can adjust the flavor profile as per your taste.
    • This is quite a spicy recipe, so to tone it down you can use less black pepper and omit the cayenne and paprika altogether. You can also add in some cashew cream or coconut cream to the sauce to tone it down. Add instead of water and bring to a boil, then add tofu.
    • Some brands of paprika can be really hot so if you’re using paprika, use less of it or omit it altogether.
    • Soyfree: Use vegan chicken subs of choice that are Soyfree or use seitan. Or use hearty vegetables. Bake the veggies instead of tofu. You can also use a can of chickpeas instead as well. No need to bake the chickpeas.

    How to make Khada Masala Murg

    pieces on torn-up firm tofu in a white bowl

    Bake the tofu : press the tofu and then use your hands to tear the tofu into bite sized pieces so that they are organically shaped. Add to a bowl.

    torn up firm tofu coated with spices and cornstarch

    Mix the garlic powder and paprika and poultry seasoning 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.

    coated pieces of tofu on a baking sheet

    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 spice blender and pulse, you don’t want a powder, but just coarsely broken down spices.

    crushed whole spices in a small dish

    Then 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.

    a frying pan with hot oil with added whole spices for making tempering

    chopped red onion being added to a frying pan tempering


    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)

    sauteed onion and whole Indian spices in a sauteeing pan

    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.

    ginger garlic paste being added to sauteed onion and Indian tempering in a frying pan

    ground spices being added to tempering

    tempering in a sauteeing pan

    tomatoes being added to a frying pan with spices and sauteed onions for making gravy

    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.

    Indian tomato gravy in a frying pan

    chili powder and paprika being added to frying pan

    vegan gravy for khada masala murg in a frying pan

    baked tofu chunks being added to a frying pan with Indian gravy

    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.

    Khada Masala Murg Curry with Baked Tofu on a cooking plate in a sauteeing pan

    Let it simmer for a minute 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 flatbread, garlic bread or some rice.

    overhead shot of a sauteeing pan with Khada Masala Murg Curry with Baked Tofu sprinkled with cilantro

    Storage:

    Refrigerate leftovers for upto 3 days.  Freeze for upto a month

    side view of a serving of vegan kadha masala murg curry served with greens and flatbread

     

     

     

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Lentil Orzo Salad
    Vegan Snickers Baked Oatmeal »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Debs

      July 13, 2022 at 9:17 pm

      5 stars
      Just made this tonight, exactly as the recipe is written. Absolutely delicious! I happened to have black cardamom pods on hand, but I suspect that green would have worked just as well. Can’t wait to make this again! It’s going into the rotation.

      Reply
      • Richa

        July 13, 2022 at 9:21 pm

        So cool that you had the black cardamom on you! They are different flavors and black works best here

        Reply
    2. MJ

      June 30, 2022 at 4:20 am

      Great flavors! We loved this even with the green cardamon. I liked the rustic approach to breaking up the tofu, instead of my usual perfect cubes.

      Reply
      • Marjie

        June 30, 2022 at 4:21 am

        5 stars
        Forgot the rating!!!

        Reply
        • Vegan Richa Support

          July 03, 2022 at 5:47 pm

          thanks!!!

          Reply
      • Vegan Richa Support

        July 03, 2022 at 5:46 pm

        break ouut of your confort zone, right

        Reply
    3. Manish

      June 28, 2022 at 4:16 pm

      5 stars
      I tried this recipe while on vacation in Maine and my family liked it very much.

      Reply
      • Richa

        June 28, 2022 at 7:37 pm

        Awesome!

        Reply
    4. Diane Barber

      June 28, 2022 at 11:41 am

      5 stars
      We loved this recipe ! I split the curry in half and froze half for another day . To the other half I added one can of chickpeas and 3 Tablespoons of cream . Served on rice with roasted cauliflower and naans . Thank you for a delicious dinner !

      Reply
      • Richa

        June 28, 2022 at 1:24 pm

        Awesome!!

        Reply
    5. Emily

      June 22, 2022 at 8:45 pm

      5 stars
      Made this as written. And OH My gosh! It was so delicious! I used green cardamom but I ordered black cardamom to make it again! You make the most fabulous food!

      Reply
      • Richa

        June 22, 2022 at 8:48 pm

        Yay!

        Reply

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa