Tofu Tikka Masala | Indian Tofu Masala Recipe
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For tofu tikka marinade:
  • Firm tofu – 200 gms, cut into 1-inch cubes
  • Greek yogurt/hung curd – ½ cup
  • Olive/vegetable oil – 1 tbsp
  • Lemon – 1
  • Ginger paste – 2 tsp
  • Garlic paste – 1 tsp
  • Garam masala – 1 tbsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Salt – ½ tsp
For tikka masala:
  • Onion – 2, medium, pureed
  • Tomato puree – ½ cup (Make it at home!)
  • Green chili – 2, chopped
  • Vegetable oil – 2 tbsp
  • Cinnamon stick – 2-inch
  • Black cardamom – 2
  • Cloves – 5 to 6
  • Tomato ketchup – 1 tsp
  • Roasted cumin seed powder – ½ tsp
  • Dry ginger powder – ½ tsp
  • Sugar – 1 tsp
  • Salt to taste
  • Fresh coriander leaves – ½ cup, chopped
For tofu tikka:
  1. To make the tofu tikka marinade, take the tofu cubes in a large bowl, add ginger & garlic paste and all spices listed under marinade.
  2. Add juice of the one lemon, 2 teaspoon oil and yogurt. Give them a good mix with your hand so that all tofu cubes are well coated with yogurt and spices. Set aside for half an hour.
  3. For making the tofu tikkas, grease a grill pan with 2 tablespoons of oil and bring it to smoking hot.
  4. Then turn the flame to medium and place the marinated tofu cubes on the pan in a single layer without overcrowding the pan. Do it in batches if needed. (Alternatively, you can skewer the tofu cubes in bamboo skewers and grill in a preheated oven for 6 to 8 minutes each side, but do monitor them to avoid burning your tofu tikkas.)
  5. Roast the tofu on medium flame for 2 minutes on each side until they are lightly charred and golden brown in color. Take them out and set aside till you prepare the sauce.
For tikka masala:
  1. Take a large pot and add 2 tablespoons of oil. Heat it on high flame and once hot, bring the flame down and add cinnamon, black cardamom & cloves. Let them become fragrant in hot oil for 30 seconds.
  2. Add the onion puree to the tempered oil and sauté them medium until the onion turns golden brown and oil starts oozing out; this would take about 10 minutes on medium.
  3. Next add the tomato puree and green chili. Stir to mix well and let it cook for 5 minutes until the raw smell of tomato puree goes away.
  4. Now add the roasted cumin powder, dry ginger powder, sugar and salt to taste to the pan. Cook the spices well for a minute and then add tomato ketchup. Mix everything well.
  5. Once the spices are nicely sautéed and oil starts to resurface on the sides of the pan, add about a cup of water, preferably hot water and give a good mix. Bring the water to a rolling boil on high.
  6. Once the sauce starts boiling, drop the prepared tofu tikkas, stir, cover and let them simmer in the sauce for good 10 minutes. The tomato-based gravy will take some time to mature and mingle with all the flavors as well as infuse the tofu cubes with all the spicy goodness.
  7. After about 10 minutes, uncover the pan. Check the consistency of the tikka masala gravy and adjust if needed. Check and adjust for seasoning if needed.
  8. Finally, sprinkle freshly chopped coriander leaves and serve your tofu tikka masala warm with plain rice or naan. Enjoy!
Recipe by Flavor Quotient at