Tikka Masala Naan Flatbreads

Make the naan

1. Do this first and in advance due to the time taken
2. In a large bowl, combine the flour, yeast, salt and nigella seeds
3. Stir in the yoghurt and warm water
4. Mix until it forms a shaggy dough
5. Turn out onto a lightly floured surface
6. Knead for 8–10 minutes until smooth and elastic
7. Return to the bowl, cover and leave to rise in a warm place for 1 hour, or until doubled in size
8. Punch down the dough, then divide into 4 equal pieces
9. Shape into balls, cover, and leave to proof for 15–20 minutes
10. Lightly flour your work surface
11. Roll each dough ball into a circle or oval shape, around 4–6mm thick

Marinate and cook tofu

1. Preheat the grill to high
2. Combine the marinade ingredients in a large bowl
3. Toss through the torn tofu until well coated
4. Thread onto skewers then place on a tray under the grill for 10–15 minutes until pretty well charred

Make the sauce

1. Heat a knob of butter and a drizzle of oil in a large frying pan or saucepan over a medium high heat
2. Cook the chopped onion with a pinch of salt until golden then add in the garlic, ginger and spices for a minute or two until very fragrant
3. Add in the almonds and passata, fill the passata jar or can ¾ of the way up with water and add that in too
4. Bring to a simmer and simmer until you have a nick thick sauce (slightly thicker than normal if using in flatbreads)
5. Taste and season with salt and sugar if needed

Serve

1. Spoon the sauce onto the naans
2. Top with the tofu and remove the skewers
3. Garnish with pickled onion, nigella seeds and fresh coriander