# Tikka Masala Naan Flatbreads

These Tikka Masala Naan Flatbreads are a recreation of the iconic dish said to have been invented in Glasgow, featuring marinated and grilled tofu, a rich, flavorful sauce, and fresh toppings served on naan bread.

- Servings: 4 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

1. Combine the marinade ingredients in a large bowl.
2. Toss the torn tofu through the marinade until well coated.
3. Thread the marinated tofu onto skewers.
4. Place the skewers on a tray under a preheated grill and cook for 10-15 minutes until charred.
5. Heat a knob of butter and a drizzle of oil in a large frying pan or saucepan over medium-high heat.
6. Cook the finely chopped onion with a pinch of salt until golden.
7. Add in garlic, ginger, and spices, and cook for one or two minutes until very fragrant.
8. Add in the ground almonds and passata.
9. Fill the passata jar or can three-quarters of the way with water and add it to the pan.
10. Bring the sauce to a simmer and simmer until it thickens to a desired consistency.
11. Taste the sauce and season with salt and sugar if needed.
12. Roll out the naan dough.
13. Cook the naan until it is puffed and slightly charred.
14. Spoon the sauce onto the cooked naans.
15. Top with the cooked tofu, removing it from the skewers.
16. Garnish with pickled onion, Nigella seeds, and fresh coriander.
17. Serve and enjoy the Tikka Masala Naan Flatbread.

## Equipment

- large bowl
- skewers
- grill
- tray
- large frying pan
- saucepan
- naans

## 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.

## Source

- Original video: https://www.instagram.com/reel/DNK9S6ss2L7/?igsh=MWtkdzU5NTNrNm9jZA==
- Recipe page: https://www.cliprecipe.com/recipe/26e041d2-f7fd-4da4-bcb0-405070132c10
- Extracted: 2025-08-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt