Tearing the tofu into irregular chunks rather than neat cubes creates more surface area for the cornflour to cling to, ensuring every piece gets that perfect, golden crunch. This technique allows the tofu to act like a sponge, soaking up the velvety tomato gravy while maintaining a satisfying bite.
The interplay of aromatic garam masala and zesty ginger provides a deep warmth that is beautifully balanced by the richness of coconut or oat cream. I love how the fresh lime wedges and sliced green chillies cut through the creaminess, adding a bright, sharp contrast to the earthy cumin and coriander.
A Modern Twist on a Classic
Inspired by the legendary Murgh Makhani from Delhi, this version swaps dairy for plant-based alternatives without losing any of the luxurious mouthfeel. It is a fantastic way to bring those bold, comforting Indian flavours to the table, whether you are serving it for a hearty lunch or a relaxed dinner with vegan naans.
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