Marinate the tofu: Drain and press your tofu to remove as much moisture as possible, then cut or tear it into small-ish cubes. In a mixing bowl, combine the plain yoghurt, cumin, paprika, coriander powder, turmeric powder, minced garlic and ginger, salt, and lemon juice. Add the tofu and mix together until every cube is fully coated. Cover and refrigerate for at least 30 minutes (or even overnight).

Add the onions and saute for 8-10 minutes, stirring often, until the onions are turning a beautiful golden brown color. This may take longer if needed - be patient and keep stirring them to avoid them burning.

Add the garlic and ginger to the onions, stirring them in, then add all of your seasonings/spices. Cook these into the onion mixture for another 1-2 minutes until the spices bloom and turn fragrant.

Add the tomatoes and simmer the mixture for 15 - 20 minutes, stirring occasionally, until most of the liquid has reduced and you have a thick paste-like texture. At this point, you can blend the mixture until smooth for a restaurant-style tikka masala sauce - this is my preference, but you could leave it chunky for convenience.

Add the water, cream, butter, and sugar, and stir into the sauce on low heat until it’s velvety smooth.

Cook the Tofu: While the masala is simmering, start cooking the tofu. Add the marinated tofu to a greased cast-iron skillet or an oven-safe pan, and grill under a preheated grill for 7-9 minutes until the tofu turns golden brown and even charred (black) on the top-most edges. Flip the tofu over and then grill the other side for another 7-9 minutes, checking it often to avoid it burning.

Add the chargrilled tofu to the masala sauce and stir it through until the tofu is fully coated.

Scatter over the chopped cilantro and serve with a squeeze of lemon and warm naan.