Kasuri Malai Murg is a flavorful, creamy Indian chicken curry with fenugreek cream sauce. In this vegetarian version, we use tofu and chickpeas for protein in a delicious vegan curry sauce spiced with cardamom, ginger and fenugreek.
The sauce for this fragrant, Mughal curry is seriously bursting with flavor! Subtle earthy notes of black cardamom and cloves, spice of ginger and black pepper, bittersweet flavor from fenugreek (Kasuri/Kasuri Methi) all in a creamy sauce to coat your favorite protein or vegetable. This Mughlai Indian sauce is perfect with the tofu crumbles and the scallions.
It’s perfect for a simple, weeknight dinner served with naan or rice, but it’s special enough to serve on special occasions.
Why You’ll Love Vegan Kasuri Malai Murg
- It’s a rich, creamy, flavorful sauce with tender chunks of tofu and toothsome chickpeas.
- Naturally gluten-free.
- Soy-free and nut-free options.
- Easy, vegetarian weeknight dinners.
- Amazing Indian taste
More vegan chicken recipes
Kasuri Malai Chicken Tofu
Kasuri Malai Murg is a flavorful, creamy chicken curry. In this vegan version, we’re using tofu and chickpeas for protein in a delicious vegan curry sauce spiced with cardamom, ginger and fenugreek.
- 7 oz (198.45 g) Firm or extra firm tofu Press for at least 15 minutes and then tear into organic pieces
- 1 the cup (164 g) Cooked chickpeas
- 1 teaspoon Lemon juice
- 1 table spoon Ginger-garlic batter Or mince 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 table spoon Non-dairy yogurt or non-dairy cream of choice
For the sauce:
- 2 teaspoon Vegetarian butter Or use oil
- 2 I am happy today
- 1/4 teaspoon Black pepper seeds
- 1 Black cardamom pods slightly open
- 1 1/4 the cup (200 g) Finely chop red onion
- 1 table spoon Ginger-garlic batter Or 1/2 inch ginger and 4 cloves garlic, minced
- 2 table spoon Tomato puree Or use 1 tablespoon of tomato paste
- 1/2 to 1 teaspoon garam masala
- 2 teaspoon dry fenugreek leaves, Kasuri Methi
- 1 teaspoon Kashmiri chili powder Or use paprika
- 1/4 teaspoon cardamom
- 1 the cup (236.59 Milli) Cashew cream (3/4 cup raw cashews mixed with 1 cup water.)
- 1/2 teaspoon salt More as needed
Bake the protein.
Press for 15 minutes and shred the tofu if you haven’t already and add it to a large bowl. Add chickpeas, lime juice, ginger garlic paste and non-dairy curd 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 butter in a large skillet over medium heat. Add cloves, black pepper and black cardamom. Cook for one minute or until fragrant. Then add the onion and a pinch of salt and cook until the onion turns golden. This can take anywhere from 7-10 minutes. Add a few splashes of water in between to help brown the onions evenly.
Continue to cook, stirring occasionally, until golden. Then add ginger-garlic paste, tomato puree or tomato paste, spices, and 1/4 teaspoon salt and mix. Cook for 2 minutes, then add the cashew cream and remaining salt and mix.
Bring to a boil. Add 1 cup of water to thin the cream a bit and boil again. (Adjust the amount of water based on how smooth you want the dish)
Add the baked tofu-chickpea mixture and mix well. Turn off the heat. Taste and adjust the salt and flavor.
Garnish with some pepper flakes and coriander leaves. Serve with roti, naan, flat bread or rice.
nut free:, use a nut free non-dairy cream or use coconut cream. You can also make a cream from a mixture of flax seeds and pumpkin seeds or silken tofu or tofu and pumpkin seeds.
Syafry: Use 2 cups of cooked chickpeas or a mixture of beans and roasted vegetables
Substitute for spices
- Black cardamom: Use green cardamom instead
- Cloves – Use 1/8 teaspoon of cloves and add to other spices later
- Black pepper – omit
Kasuri Malai Chicken Tofu
No. per job
135 calories from fat
% Daily Value*
thick 15 grams23%
3 g of saturated fat19%
Sodium 615 mg27%
potassium 405 mg12%
carbohydrates 26 grams9%
6 grams of fiber25%
6 grams of sugar7%
protein 14 grams28%
Vitamin A 372IU7%
Vitamin C 6 mg7%
calcium 116 mg12%
iron 4 mg22%
* Percent Daily Value is based on a 2000 calorie diet.
- Tofu – Packed with protein, tofu is baked in rustic chunks giving it a tender, chicken-like texture. You can use more chickpeas or other vegetarian 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 as a coating for chickpeas and tofu. You can use your favorite thick, non-dairy cream as long as it’s as thick or thicker than yogurt.
- Cashew Cream – To add cream to the sauce. To make cashew cream, blend 3/4 cup raw cashews with 1 cup water until smooth and creamy. For nut-free options, use pumpkin seeds and flax seeds instead of cashews.
- Spices – This vegetarian curry is all about spices! Garam masala, cardamom, black pepper, fenugreek and more bring mouth-watering flavors to this dish. If you can’t find Kashmiri chili powder, use paprika instead.
- Tomato Puree/Tomato Paste – A little tomato brings some color and umami flavor to the sauce.
- Onions – Cooking onions until they are golden enhances the flavor profile and adds a hint of caramelized sweetness. Such a nice complement to the spices in the sauce!
- To make this recipe nut-free, use a nut-free non-dairy cream or coconut cream. You can also make a cream from a mixture of flax seeds and pumpkin seeds or silken tofu or 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 and add to the sauce.
- You can use vegan chicken substitutes such as seitan or store-bought chicken substitutes.
- Kasuri Malai Murg also works with soy curls! Soak them first in hot water and squeeze out the moisture. Add the chickpeas and spices to the pot. Bake for just 15 minutes and add it to your sauce.
How to Make Vegan Kasuri Malai Chicken
Press and tear the tofu into rustic pieces and add to a large bowl. Add chickpeas, lime juice, ginger garlic paste and non-dairy curd.
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 (205c) for 18-20 minutes.
While the protein is baking, make your sauce.
Heat vegan butter in a large skillet over medium heat. Add the cloves, black pepper and black cardamom and cook for a few minutes until fragrant.
Then, add the onion and a good pinch of salt and cook until the onion is golden, about 7 to 10 minutes. Add a few splashes of water in between to help brown the onions evenly. Continue cooking. Stir occasionally, until golden.
Now mix ginger-garlic paste, tomato puree or tomato paste, spices and quarter teaspoon of salt.
Cook for just two minutes, then add the non-dairy cream and remaining salt and mix.
Bring the sauce to a boil, then add a cup of water to thin the cream slightly and bring back to the boil. If you like more sauce, you can add more water before adding the tofu.
By now, your protein should be baked. Add them to the sauce and mix well. Turn off the heat.
Taste and adjust the salt and flavor.
Garnish with some pepper flakes and coriander leaves. You can serve it with roti, flat bread or rice.
Frequently Asked Questions
To make this recipe nut-free, use a nut-free non-dairy cream or coconut cream. You can also make a cream from a mixture of flax seeds and pumpkin seeds or silken tofu or tofu and pumpkin seeds.
To make it without soy, omit the tofu and use 2 cups of cooked chickpeas instead. You can also use cauliflower. Marinate with chickpeas and bake until the cauliflower is cooked and add to the sauce.