Vegan Masala Recipe

Chettinad Pepper Chicken Curry (Tofu in Fennel Cardamom Black Pepper Sauce)

Name: Chettinad Pepper Chicken Curry (Tofu in Fennel Cardamom Black Pepper Sauce)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Cuisine: Indian
Ingredients: 14 ounces firm or extra firm tofu (pressed for 15 minutes, then torn into 3/4" pieces); 1 tablespoon non-dairy yogurt; 2 teaspoons freshly ground black pepper; 1 tablespoon ground coriander; 1/8 teaspoon fennel seed powder (or crushed fennel seeds); 1/2 teaspoon cayenne (or Kashmiri chili powder for milder heat); 2 teaspoons oil (for frying tofu); 1/4 teaspoon salt (for tofu seasoning); 2 teaspoons oil (for sauce); 1/4 teaspoon fennel seeds; 2 green cardamom pods (slightly crushed); 2-inch cinnamon stick; 1 1/2 cups chopped onion; 1 dried red chili (cayenne or Kashmiri chili, or omit for less heat); 10 curry leaves (fresh, frozen, or dried); 2 tablespoons ginger garlic paste (or 4 cloves garlic and 1" ginger, minced); 1 cup chopped tomato; 1/2 teaspoon salt (for sauce); 1 cup water (or adjust with coconut milk/non-dairy cream); 1 teaspoon lime juice; Cilantro and additional lime juice (for garnish)

This Chettinad-inspired curry features tofu simmered in a fragrant sauce of fennel, cardamom, and black pepper. The bold spices create a rich and aromatic profile that complements the crisp tofu beautifully.

60 minPrep: 25 minCook: 35 minIndianVegan

chettinad pepper chickenchettinad pepper chicken curry

Ingredients Method Notes

From the kitchen

What to expect

This Chettinad-inspired tofu curry brings together a robust blend of spices that reflect the warmth of South Indian cooking, perfect for family gatherings.

Serving idea

Best served simply

Pair this curry with steamed basmati rice or warm naan, along with a fresh cucumber salad for balance.

Cook the recipe

Method

1
Press and tear the 14 ounces of tofu into 3/4" pieces, then place them in a bowl. Add 1 tablespoon of non-dairy yogurt and toss to coat evenly.
2
In a small bowl, combine 2 teaspoons of freshly ground black pepper, 1 tablespoon of ground coriander, 1/8 teaspoon of fennel seed powder, 1/2 teaspoon of cayenne, and 1/4 teaspoon of salt. Reserve 1 teaspoon of this spice mix to add to the sauce, then toss the remaining mix with the tofu for an even coating.
3
To cook the tofu, heat 2 teaspoons of oil in a skillet over medium-high heat. When hot, add the tofu and cook for 8 minutes, flipping every 2-3 minutes, until golden on most edges. Remove from the skillet and set aside.
4
In the same skillet, add 2 teaspoons of oil and heat over medium. When hot, add 1/4 teaspoon of fennel seeds, cooking for about 15 seconds until they start changing color. Add the 2 green cardamom pods and 2-inch cinnamon stick, stirring for another 10 seconds until fragrant. Mix in 1 1/2 cups of chopped onion and a pinch of salt, cooking for 2 minutes.
5
Stir in 10 curry leaves and 1 dried red chili (or chili flakes), cooking until the onion is golden, about 5-7 minutes, adding splashes of water to encourage even cooking.
6
Incorporate 1 cup of chopped tomato, 1/2 teaspoon of salt, and a splash of water, stirring until the tomatoes become jammy, about 3-5 minutes. Press down on larger tomato pieces to aid this process.
7
Add the reserved spice mix, 2 tablespoons of ginger garlic paste, and another splash of water, cooking for an additional minute if using minced ginger and garlic. Pour in 1 cup of water and 1 teaspoon of lime juice, mixing well, and bring to a boil.
8
Gently fold the crispy tofu into the sauce, cover, and simmer for another 3-5 minutes. For added creaminess, stir in 3 tablespoons of coconut cream or more non-dairy yogurt. Remove from heat and garnish with cilantro and extra lime juice as desired.
9
Serve the curry with naan, dosa, or rice for a fulfilling meal.

Gather everything first

Ingredients

•14 ounces firm or extra firm tofu (pressed for 15 minutes, then torn into 3/4" pieces)
•1 tablespoon non-dairy yogurt
•2 teaspoons freshly ground black pepper
•1 tablespoon ground coriander
•1/8 teaspoon fennel seed powder (or crushed fennel seeds)
•1/2 teaspoon cayenne (or Kashmiri chili powder for milder heat)
•2 teaspoons oil (for frying tofu)
•1/4 teaspoon salt (for tofu seasoning)
•2 teaspoons oil (for sauce)
•1/4 teaspoon fennel seeds
•2 green cardamom pods (slightly crushed)
•2-inch cinnamon stick
•1 1/2 cups chopped onion
•1 dried red chili (cayenne or Kashmiri chili, or omit for less heat)
•10 curry leaves (fresh, frozen, or dried)
•2 tablespoons ginger garlic paste (or 4 cloves garlic and 1" ginger, minced)
•1 cup chopped tomato
•1/2 teaspoon salt (for sauce)
•1 cup water (or adjust with coconut milk/non-dairy cream)
•1 teaspoon lime juice
•Cilantro and additional lime juice (for garnish)

A few useful notes

Notes

•The tofu can be baked instead of fried; simply mix with oil and bake at 400°F (205°C) for 20-25 minutes until golden.
•Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water to adjust the consistency.
•Adjust the heat by altering the cayenne or using milder chili varieties to suit your taste. The texture of the sauce can be varied by incorporating coconut milk for a creamier finish.

Learn the technique

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