Goan Peri Peri Chicken (Indian chili garlic sauce)
This is Goan(Indian) version of peri peri chicken made with hot chilis, Indian spices, and lots of ginger and garlic. Roasted Tofu chicken in a fiery chili garlic sauce, is perfect served with rice, baked veggies, or pasta!
Servings: 4
Ingredients
For the Peri Peri Masala Sauce
- 5 whole Kashmiri chilis
- 3 peri peri chilis or hot Indian or Thai chilies (use 1/2 or 1 chili for less heat) , or use 2 more Kashmiri chilies
- 5 cloves garlic
- 1 inch piece of ginger
- 4 whole cloves (see notes for ground spice amounts)
- 10 black peppercorns
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground cinnamon
- 2 green cardamom pods
- 1/2 teaspoon salt
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon sugar or use maple syrup
- 3 tablespoons white vinegar or coconut vinegar or apple cider vinegar
For the Tofu
- 14 ounces firm or extra firm tofu pressed for at least 15 minutes, then sliced into 1/4” to 1/2” thick cutlets , or cubed or torn into pieces
- 1 teaspoon oil
For the Curry
- 2 teaspoons oil
- 1 cup chopped red onion
- 1/8 teaspoon salt
- 1 tablespoon tomato paste or use ketchup
- water or stock as needed
- cilantro and lemon juice for garnish
Instructions
Make the peri peri masala sauce.
- Soak the chilies in hot water for at least 15 minutes, then drain(reserve the chili soaking water) and add the chilies to a blender. Add the rest of the ingredients for the peri peri masala sauce, and blend for a minute, then let this mixture sit for a minute to soften the spices, and blend again for 1/2 a minute. If your blender is struggling to blend the chilies, then add in 2 tablespoons of the chili soaking water to help it blend to make a smooth paste.
- Once everything is blended, transfer the sauce to a bowl. Use around 2 tablespoons of the sauce to marinate the tofu. If you’re using sliced tofu, then brush this marinade on both sides of the tofu. If you’re using cubed or torn tofu, then add the tofu to a bowl along with 2 tablespoons of the sauce, and toss well to a coat. Marinate for at least 10 to 15 minutes while you prep the rest of the ingredients, (or you can let the tofu marinate for a few hours in the fridge for extra flavor.)
Cook the tofu.
- To pan fry: Heat a large skillet over medium-high heat, and add a teaspoon of oil. Once the oil is hot, place the tofu slices in the skillet and cook for 4 to 5 minutes, until the bottom is golden and releases from the pan. Then, flip the tofu, and continue to cook until it's golden on the other side, as well. Remove the tofu from the skillet, and set aside. (If you’re using cubed or torn tofu, cook until golden brown on most edges, flipping occasionally.)
- To bake the tofu instead: Spread tofu on parchment lined baking sheet. Drizzle a teaspoon of oil over the tofu, and bake at 400° F for 20 minutes or until crisped to preference.
Make the curry
- Heat the same skillet over medium-high heat, and add 2 teaspoons of oil. Once the oil is hot, add the onion and salt. Mix well and cook for 2 minutes. Add splashes of water, if needed, to help the onion cook evenly. This will take anywhere from 7 to 10 minutes. Once the onion is golden, mix in the remaining peri peri masala sauce and the tomato paste.
- Let the sauce come to a boil, then rinse out your blender with a cup of water or stock and add this to the sauce. Cover with the lid, reduce the heat to medium, and let it cook for 3 to 4 minutes. Then, open the lid, and taste and adjust salt and flavor. If the sauce is too thick, add in more water or stock. (If you want the sauce to be creamy, add non dairy cream or milk instead) .Then, place the cooked tofu into the sauce. Cover with the lid, and simmer for a few minutes. I usually let the sliced tofu sit in the sauce, because they look better that way, but you can always cover the tofu with the sauce.
- Serve: Garnish with some cilantro and lemon juice, if you like, and serve with some rice, flatbread, or naan. You can also use the delicious cooked tofu in a wrap. Slice and add to wraps, with crunchy veggies — like cabbage, cucumber, and onion — and top it with the peri peri sauce, instead of simmering in the sauce at the end.
- Store: Store refrigerated for upto 3 days. Reheat in microwave or skillet. I like to store the tofu separate so that it keeps that nice charred sauce on it.
Video
Notes
This recipe is gluten-free and nut-free. If you want to make it soy-free, use soy-free vegan chicken, chickpea tofu, pumpkin seed tofu, or seitan. Other proteins that you can use are soy curls and tempeh.
If you're using soy curls, then soak the soy curls in warm stock, then drain and press lightly to remove some excess moisture, marinate in the peri peri sauce, crisp them up, and proceed with the recipe as written from there.
Whole spices substitutes: If you don't have whole versions of the chilies and the spices, use 2 tablespoons of Kashmiri chili powder, 1/2 teaspoon of cayenne instead of the hot chilies, 1/2 teaspoon of ground cardamom instead of the 2 green cardamom pods, 1/2 teaspoon ground cumin, 1 teaspoon ground black pepper, and 1/4 teaspoon ground cloves.
Whole chilies substitute: if you can’t find whole chilies, use 2-3 tablespoons Kashmiri chili powder and blend with rest of the ingredients and 2 tabelspoons roasted red pepper.
To make this without oil, sauté the onion with broth and bake the tofu, omitting the oil,.
Whole chilies substitute: if you can’t find whole chilies, use 2-3 tablespoons Kashmiri chili powder and blend with rest of the ingredients and 2 tabelspoons roasted red pepper.
To make this without oil, sauté the onion with broth and bake the tofu, omitting the oil,.
Nutrition
Calories: 181kcal | Carbohydrates: 18g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 418mg | Potassium: 407mg | Fiber: 4g | Sugar: 8g | Vitamin A: 966IU | Vitamin C: 118mg | Calcium: 166mg | Iron: 3mg