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Murgh Makhani
Moghul Butter Tofu. Let the flavours flow.
Serves 4 (Estimated) Rating 4/5
Prep Time 240 Minutes Cooking Time 30 Minutes
| Ingredients |
| 800 g Pressed Tofu, cut into bite sized cubes |
| 2 Garlic Cloves, finely chopped |
| 3 cm Ginger, grated |
| ½ tsp Sea Salt |
| ½ tsp Chilli Powder |
| 1.5 tbsp Lemon Juice |
| 75 ml Natural Yogurt |
| 1 tsp Garam Masala |
| 1 tsp Turmeric |
| 1 tsp Ground Cumin |
| 2 tbsp Vegetable Oil, for brushing |
| 2 tbsp Vegetable Oil |
| 2 Garlic Cloves, finely chopped |
| 3 cm Ginger, finely chopped |
| 1 Cardamom Pods, crushed |
| 2 Cloves |
| 1 tsp Coriander |
| 1 tsp Garam Masala |
| 1 tsp Turmeric |
| 1 tsp Chilli Powder |
| ½ tsp Fenugreek |
| 275 ml Tomato Purée |
| 1 tbsp Lemon Juice |
| 40 g Salt |
| 100 ml Double Cream |
| 1 tbsp Coriander, to garnish |
| Method |
| Place the tofu in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. |
| Mix cover with cling film and chill for 30 minutes. |
| Mix together the yoghurt, garam masala, turmeric and cumin and add to the tofu. |
| Make sure each piece is well coated with the mixture. |
| Cover and chill for 3-4 hours. |
| Preheat the oven to 180C/Fan 160C/Gas 4. |
| Put the marinated tofu pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the tofu pieces with a little oil and turn them over. |
| Bake for another 10-12 minutes until just cooked through. |
| Heat the oil in a pan and add the garlic and ginger. |
| Fry for a minute then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. |
| Stir well and fry for 1-2 minutes. |
| Stir in the tomato purée and lemon juice and cook for another couple of minutes. |
| Add the tofu pieces to the sauce and stir well to coat. |
| Finally add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. |
| Taste and adjust the seasoning. |
| Transfer to a warm bowl and serve hot garnished with chopped coriander. |