Butter Chick'n

1: In a large bowl, mix the lemon juice, cumin, curry powder, turmeric with the yoghurt.

2: Drain and pat the tofu dry then tear into chunks. Add it to the yoghurt marinade, gently stirring to coat.

3: Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.

4: In a large pot over medium heat, melt the butter. Add the onions and cook until translucent, about 5 minutes.

5: Lower the heat, add the ginger and garlic and cook until fragrant.

6: Add the tomatoes and their juices, coconut milk & the same seasonings used for tofu.

7: Cook for 10 minutes, then blend until smooth & return to the pot.

8: Gently stir in the tofu and its marinade. Simmer over low heat until the tofu has taken on the colour of the sauce and is flavoured all the way through, about 5 minutes.

9: Season to taste with salt, pepper & sugar.

10: Garnish with fresh coriander & a lime wedge, drizzle over any leftover yoghurt marinade, then serve with warm GF naan and/or rice.