Tofu Tikka Masala Recipe

Method13 steps

1. 1

   Step 1: Mix ¼ cup thick yogurt with ½ tsp each marinade chili seasoning, garam masala (½ tsp), coriander powder (½ tsp) and kasuri methi (½ tsp), ¼ tsp salt and ½ tbsp oil. Add either ½ tsp ginger plus ½ tsp garlic OR 1 tsp ready ginger-garlic paste instead of both. Choose ½ tsp chaat masala OR ¼ tsp cumin powder. Add ½ tbsp lemon juice only if the yogurt is not sour.

   Uses ¼ cup thick strained dairy or plant yogurt · ½ tsp mild Kashmiri chili powder or smoked paprika for marinade · ½ tsp garam masala for marinade · ½ tsp coriander powder for marinade · ½ tsp kasuri methi for marinade · ¼ tsp marinade salt · ½ tbsp oil for marinade · ½ tsp ginger paste or grated ginger for marinade

2. 2

   Step 2: Taste the marinade before adding tofu and adjust extra salt only if needed. If using the optional skewer vegetables, reserve 2 tbsp marinade in a separate covered bowl for them; otherwise keep the whole marinade for the tofu.

   Uses mixed spiced yogurt marinade · Extra marinade salt only if needed before tofu is added

3. 3

   Step 3: Have 200 g extra-firm tofu well pressed and dry; if still wet, wrap in kitchen towels and gently weigh down for 10 minutes, then dice into 9 approximately 1-inch pieces. Coat gently in the remaining marinade from step 2. Cover and refrigerate for 4–12 hours, also keeping any reserved vegetable marinade refrigerated.

   Minimum refrigerated tofu marination · 240 minUses 200 g extra-firm pressed tofu, cubed into 9 pieces · Marinade remaining after optional 2 tbsp vegetable reservation

4. 4

   Step 4: Heat the 1½ tbsp sauce-base oil or ghee. Add ½ tsp cumin seeds, the 2-inch cinnamon piece, 2 cardamoms and 80 g sliced onion. Sauté over medium heat for 7–8 minutes until golden.

   Uses 1½ tbsp oil or ghee for sauce base · ½ tsp cumin seeds for sauce · One 2-inch cinnamon piece · 2 green cardamoms · 80 g sliced onion (loosely measured 1 cup)

5. 5

   Step 5: Add the sliced ginger piece and 2 small garlic cloves and sauté for 2 minutes. Add 225 g tomatoes, ½ tsp sauce salt and, on the cashew (14) route, the 14 cashews. Cook until the tomatoes break down completely; omit cashews on the coconut route.

   Uses golden onion and sauce whole spices · One ⅓-inch ginger piece, peeled and sliced · 2 small garlic cloves for sauce · 225 g sliced or chopped tomatoes (about 1¾ cups) · ½ tsp initial sauce salt · 14 cashews for sauce, only on cashew route

6. 6

   Step 6: Stir in ½–¾ tsp sauce chili seasoning and 1 tsp sauce garam masala. Cook for 2 minutes until aromatic, then turn off the heat and cool the mixture.

   Uses soft cooked tomato, onion and selected cashew base · ½–¾ tsp mild Kashmiri chili powder or paprika for sauce · 1 tsp garam masala for sauce

7. 7

   Step 7: Remove the cinnamon piece and keep it in the pan for later. Blend the cooled sauce mixture smooth with either the 1 cup water on the cashew route OR ½ cup water plus ½ cup coconut milk on the coconut route.

   Uses Cooked sauce mixture with cinnamon removed · 1 cup water for blending sauce on cashew route · ½ cup sauce water only with ½ cup coconut milk · ½ cup coconut milk instead of 14 cashews in sauce

8. 8

   Step 8: Return the smooth blended sauce to the pan with the retained cinnamon piece. Bring to a rolling boil, then reduce the heat to medium.

   Uses smooth blended sauce · Same cinnamon piece removed before blending

9. 9

   Step 9: Cover and simmer, stirring occasionally, until the sauce thickens and traces of oil appear on top.

   Uses smooth sauce brought to a boil

10. 10

    Step 10: When thick but still pourable, add ¾–1 tsp crushed kasuri methi. Taste and add extra salt, extra garam masala or optional 1 tsp sugar only if needed. Stir in the separate 1 tsp ghee or butter. Turn off and keep the sauce warm while baking the tikka.

    Uses thick simmered tikka-masala sauce · ¾–1 tsp kasuri methi for sauce · Extra sauce salt only to taste · Extra garam masala only to taste cooked sauce · 1 tsp optional sugar only to balance sauce · 1 tsp ghee or butter to finish sauce

11. 11

    Step 11: If using the optional vegetables, dice ½ cup onion into layers and slice ¾ cup carrots thinly or dice the same volume of bell pepper, matching the tofu pieces. Coat them with the reserved 2 tbsp marinade from step 2.

    Uses ½ cup optional onion, diced with layers separated · ¾ cup optional thin carrot slices or diced bell pepper · Reserved 2 tbsp marinade, only if vegetables selected

12. 12

    Step 12: Preheat the oven to 240°C for at least 15 minutes, or 220°C in a smaller OTG oven. Line a deep baking tray with foil. Thread the refrigerated marinated tofu and any marinated vegetables onto skewers, keeping tofu suspended above the pan bottom. Bake on the middle rack for 10 minutes, turn and bake another 5 minutes, then broil for 1–2 minutes for charred spots.

    First-side bake; turn then bake 5 min and broil 1–2 min · 10 minUses refrigerated marinated tofu · Optional prepared skewer vegetables, only if selected

13. 13

    Step 13: Serve the baked tofu tikka alongside the warm masala, or fold the tikka into the sauce only just before serving. If desired, stir 2–3 tbsp ready cream of choice into the sauce. Garnish with optional 1 tbsp coriander and the deseeded green chili (1), and serve with rice or flatbreads.

    Uses baked tofu tikka with any selected vegetables · warm finished tikka-masala sauce · 2–3 tbsp optional ready cashew, heavy or coconut cream · 1 tbsp optional finely chopped coriander leaves to garnish · 1 optional green chili, deseeded and slit, to garnish