Make restaurant style Tofu Tikka Masala at home! Oven baked or pan fried marinated tofu is served with tikka masala for a hearty meal. Serve it over rice or with flatbreads.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Yield: 2 · 2 to 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 200 grams (7 ounces) extra firm pressed tofu ((cubed to 9 pieces, read notes to prep them))
  • ¼ cup thick yogurt ((read notes))
  • ½ teaspoon ginger paste (or grated)
  • ½ teaspoon garlic paste (or minced/crushed)
  • ½ teaspoon Kashmiri red chili powder (or smoked paprika (less spicy kind))
  • ½ teaspoon garam masala
  • ½ teaspoon coriander powder
  • ½ teaspoon chaat masala ((or ¼ tsp ground cumin))
  • ½ teaspoon Kasuri Methi ((dried fenugreek leaves))
  • ¼ teaspoon salt ((adjust to taste, as per your tofu))
  • ½ tablespoon lemon juice ((omit if your yogurt is sour))
  • ½ tablespoon oil
  • 1 small (½ cup) onion ((diced & layers separated, optional))
  • ¾ cup carrots ((thinly sliced or bell peppers diced, optional))
  • 2 tablespoons oil ((or ghee, divided))
  • ½ teaspoon cumin seeds
  • 2 inch cinnamon piece
  • 2 green cardamoms
  • 1 cup (80 g, 1 medium) onion (sliced)
  • 1¾ cups (225 g, 2 medium) tomatoes (sliced/ chopped)
  • ⅓ inch ginger (peeled, sliced)
  • 2 small garlic (cloves)
  • ½ to ¾ teaspoon Kashmiri red chili powder ((or paprika) less spicy kind)
  • 1 teaspoon garam masala ((more to adjust))
  • 14 cashewnuts ((or nut butter/sunflower seeds or ½ cup coconut milk))
  • ½ teaspoon salt ((adjust to taste))
  • 1 cup water ((to blend + cook the sauce, ½ cup to use coconut milk))
  • ¾ to 1 teaspoon kasuri methi
  • 1 tablespoon coriander leaves ((cilantro chopped finely to garnish))
  • 2 to 3 tablespoon cream (of choice (cashew cream/heavy cream/coconut cream))
  • 1 green chili (deseeded and slit)

Method

Preparation - Marinade

  1. To a mixing bowl, add yogurt, red chili powder, ginger garlic paste, garam masala, coriander powder, chaat masala, kasuri methi, oil, lemon juice & salt.
  2. Mix well and taste test. Add more salt if required depending on how well your tofu is salted. Reserve 2 tbsps of this marinade if using veggies - bell pepper/carrots.
  3. Add tofu cubes & gently mix well to coat with the marinade. Cover and rest for a minimum of 4 hours to overnight in the refrigerator.

How to Make Tofu Tikka Masala

  1. Heat oil in a pan and add cumin seeds, cardamoms, cinnamon and onions. Saute on a medium heat until golden, for about 7 to 8 mins.
  2. Add sliced ginger garlic and saute for 2 mins. Add the tomatoes, salt & nuts, cook until they break down and turn mushy.
  3. Stir in red chili powder and garam masala, Cook this masala until aromatic for 2 minutes.
  4. Pour water (& coconut milk if using) to a blender jar and transfer the cooled down mixture. Remove and return the cinnamon to the pan.
  5. Make a smooth puree and return it to the same pan. Bring it to a rolling boil and reduce the heat to medium.
  6. Cook covered until the gravy turns thick and you see traces of oil on top. Keep stirring in between.
  7. Once the gravy is thick yet of a pouring consistency, crush the kasuri methi in your palms and sprinkle. Taste the gravy & add more salt and a little sugar if needed. Stir in 1 tsp ghee or butter. Rest this aside to keep it hot/warm.
  8. Optional – If using onions & bell pepper, dice them to the same size as that of tofu. Separate the layers in the onion. Add them to a bowl along with bell pepper and marinate gently with the reserved marinade.
  9. Preheat the oven to 460 F or 240 C for at least 15 mins. Line a deep baking tray with foil. Thread onion, carrots/bell peppers & tofu alternately on the skewers. Place them in the tray, move to middle rack & bake for 10 minutes, turn them to the other side and bake for 5 mins. Broil 1 to 2 mins for charred spots.
  10. You can serve the tofu tikka on the side and masala separately over the rice or stir in the tikkas into the masala. It is best to add them to the sauce only at the time of serving. Garnish with chopped coriander leaves and green chilies if you want.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.