aka Amber Fox Kitchen

Butter Tofu (tofu cooked in the sauce from Butter Chicken)

1. Toast a good handful of almonds in a heavy pan. Once they're well and truly toasted put them on a plate to cool. Then pound or grind them until there are no big chunks left.
2. Toast 1 tsp of coriander seeds until fragrant. Grind coriander and 5 cloves until they're powdered, then add about 1 tsp each powdered cinnamon, powdered turmeric, powdered chili; mix it all together. This will be mildly spicy, add more chili if you wish.
3. Slice thinly two onions, mince about 1 heaping tbsp each garlic and ginger.
4. Melt a chunk of butter in a heavy pan (remember this is "butter sauce" so don't be frugal).
5. Fry the onions, garlic and ginger until the onions are transparent.
6. Add the spices and fry on very low heat for a further minute.
7. Add 3 cups (one can) diced tomatoes.
8. Bring it to a boil then reduce the heat and simmer until the tomatoes start to disintegrate and the spices are well incorporated (maybe 15 minutes? but you have to watch it to keep it from burning).
9. Add in the pounded almonds and stir; let it boil and then take it off the heat.
10. Add about 3 cups of plain yogurt (must be yogurt - the sourness is important).
11. Blender the sauce (your call - do you like little chunks? do you want it totally smooth?), let it cool off, and put it in the fridge. The sauce is delicious by itself and you can just pour it over leftovers, plain rice, potatoes, use it as a dip. If you freeze it, it might need re-blendering and/or be a little chalky but the flavour will still be OK.
12. The night before you want to serve, cut several blocks of firm tofu into slices thick enough to hold their shape (about 1/2 inch is usually OK). Marinade the slices overnight in about half the sauce. You can also cut chunks for kebabs, maybe 1.5 inches on a side, and marinate them.
13. You can either fry or bake the tofu (kebabs of course will be grilled or baked). Frying it is very messy - put some fat in a frying pan and heat it; take slices out of the marinade and shake off most but not all the sauce, and fry them briefly on each side until the surface is slightly crisp. To bake them, leave on as much sauce as won't drip, and put them in a hot oven (400 F) until the surface looks red and crispy (note: this won't work too well if you've been frugal with the butter) - take care not to dry it out and end up with tofu leather. When it's cooked arrange the tofu on a platter. Heat up the remaining sauce and whatever is left of the marinade and pour it over the slices.

Of course it's all better if you have a tandoor handy.