Tikka Masala Naan Flatbreads

Serves 4
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Directions

  1. 1Combine the marinade ingredients in a large bowl.
  2. 2Combine the marinade ingredients in a large bowl.
  3. 3Combine the marinade ingredients in a large bowl.
  4. 4Toss the torn tofu through the marinade until well coated.
  5. 5Toss the torn tofu through the marinade until well coated.
  6. 6Toss the torn tofu through the marinade until well coated.
  7. 7Thread the marinated tofu onto skewers.
  8. 8Thread the marinated tofu onto skewers.
  9. 9Thread the marinated tofu onto skewers.
  10. 10Place the skewers on a tray under a preheated grill and cook for 10-15 minutes until charred.
  11. 11Place the skewers on a tray under a preheated grill and cook for 10-15 minutes until charred.
  12. 12Place the skewers on a tray under a preheated grill and cook for 10-15 minutes until charred.
  13. 13Heat a knob of butter and a drizzle of oil in a large frying pan or saucepan over medium-high heat.
  14. 14Heat a knob of butter and a drizzle of oil in a large frying pan or saucepan over medium-high heat.
  15. 15Heat a knob of butter and a drizzle of oil in a large frying pan or saucepan over medium-high heat.
  16. 16Cook the finely chopped onion with a pinch of salt until golden.
  17. 17Cook the finely chopped onion with a pinch of salt until golden.
  18. 18Cook the finely chopped onion with a pinch of salt until golden.
  19. 19Add in garlic, ginger, and spices, and cook for one or two minutes until very fragrant.
  20. 20Add in garlic, ginger, and spices, and cook for one or two minutes until very fragrant.
  21. 21Add in garlic, ginger, and spices, and cook for one or two minutes until very fragrant.
  22. 22Add in the ground almonds and passata.
  23. 23Add in the ground almonds and passata.
  24. 24Add in the ground almonds and passata.
  25. 25Fill the passata jar or can three-quarters of the way with water and add it to the pan.
  26. 26Fill the passata jar or can three-quarters of the way with water and add it to the pan.
  27. 27Fill the passata jar or can three-quarters of the way with water and add it to the pan.
  28. 28Bring the sauce to a simmer and simmer until it thickens to a desired consistency.
  29. 29Bring the sauce to a simmer and simmer until it thickens to a desired consistency.
  30. 30Bring the sauce to a simmer and simmer until it thickens to a desired consistency.
  31. 31Taste the sauce and season with salt and sugar if needed.
  32. 32Taste the sauce and season with salt and sugar if needed.
  33. 33Taste the sauce and season with salt and sugar if needed.
  34. 34Roll out the naan dough.
  35. 35Roll out the naan dough.
  36. 36Roll out the naan dough.
  37. 37Cook the naan until it is puffed and slightly charred.
  38. 38Cook the naan until it is puffed and slightly charred.
  39. 39Cook the naan until it is puffed and slightly charred.
  40. 40Spoon the sauce onto the cooked naans.
  41. 41Spoon the sauce onto the cooked naans.
  42. 42Spoon the sauce onto the cooked naans.
  43. 43Top with the cooked tofu, removing it from the skewers.
  44. 44Top with the cooked tofu, removing it from the skewers.
  45. 45Top with the cooked tofu, removing it from the skewers.
  46. 46Garnish with pickled onion, Nigella seeds, and fresh coriander.
  47. 47Garnish with pickled onion, Nigella seeds, and fresh coriander.
  48. 48Garnish with pickled onion, Nigella seeds, and fresh coriander.
  49. 49Serve and enjoy the Tikka Masala Naan Flatbread.
  50. 50Serve and enjoy the Tikka Masala Naan Flatbread.
  51. 51Serve and enjoy the Tikka Masala Naan Flatbread.

Ingredients

  • 2 blocks firm tofu
  • 2 blocks firm tofu
  • 2 blocks firm tofu
  • 300 g yoghurt
  • 300 g yoghurt
  • 300 g yoghurt
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 1 green finger chilli
  • 1 green finger chilli
  • 1 green finger chilli
  • drops red food colouring
  • drops red food colouring
  • drops red food colouring
  • 1 knob butter
  • 1 knob butter
  • 1 knob butter
  • drizzle oil
  • drizzle oil
  • drizzle oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 2 inches ginger
  • 2 inches ginger
  • 2 inches ginger
  • 2 tsp mustard seeds
  • 2 tsp mustard seeds
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 2 tsp cumin seeds
  • 2 tsp cumin seeds
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cardamom pods
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 400 g passata or chopped tomatoes
  • 400 g passata or chopped tomatoes
  • 400 g passata or chopped tomatoes
  • 100 g ground almonds
  • 100 g ground almonds
  • 100 g ground almonds
  • yoghurt
  • yoghurt
  • yoghurt
  • mango chutney
  • mango chutney
  • mango chutney
  • Nigella seeds
  • Nigella seeds
  • Nigella seeds
  • pickled onion
  • pickled onion
  • pickled onion
  • fresh coriander
  • fresh coriander
  • 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.