Serves 4
Directions
- 1Combine the marinade ingredients in a large bowl.
- 2Toss the torn tofu through the marinade until well coated.
- 3Thread the marinated tofu onto skewers.
- 4Place the skewers on a tray under a preheated grill and cook for 10-15 minutes until charred.
- 5Heat a knob of butter and a drizzle of oil in a large frying pan or saucepan over medium-high heat.
- 6Cook the finely chopped onion with a pinch of salt until golden.
- 7Add in garlic, ginger, and spices, and cook for one or two minutes until very fragrant.
- 8Add in the ground almonds and passata.
- 9Fill the passata jar or can three-quarters of the way with water and add it to the pan.
- 10Bring the sauce to a simmer and simmer until it thickens to a desired consistency.
- 11Taste the sauce and season with salt and sugar if needed.
- 12Roll out the naan dough.
- 13Cook the naan until it is puffed and slightly charred.
- 14Spoon the sauce onto the cooked naans.
- 15Top with the cooked tofu, removing it from the skewers.
- 16Garnish with pickled onion, Nigella seeds, and fresh coriander.
- 17Serve and enjoy the Tikka Masala Naan Flatbread.
Ingredients
- 2 blocks firm tofu
- 300 g yoghurt
- 4 cloves garlic
- 1 inch ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 0.5 tsp turmeric
- 1 green finger chilli
- drops red food colouring
- 1 knob butter
- drizzle oil
- 1 onion
- 3 cloves garlic
- 2 inches ginger
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 4 cardamom pods
- 1 tsp smoked paprika
- 0.5 tsp cinnamon
- 400 g passata or chopped tomatoes
- 100 g ground almonds
- yoghurt
- mango chutney
- Nigella seeds
- pickled onion
- fresh coriander
Equipment
large bowlskewersgrilltraylarge frying pansaucepannaans
Tips
- For vegan options, use coconut yoghurt and plant-based butter.
- Adjust the consistency of the sauce to be slightly thicker than normal if using in flatbreads.
- Taste and season the sauce with salt and sugar as needed.
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