Chicken Tikka Masala, often called Britain’s national dish, was likely invented in the 1970s by Bangladeshi chefs in Glasgow—grilled yogurt-marinated chicken (tikka) simmered in a creamy, spiced tomato sauce. This milder curry blends tandoori techniques with rich gravy.

It’s aromatic, comforting, and customizable in spice level.

Ingredients (serves 4):

• Chicken Tikka: 800g boneless chicken, yogurt, lemon, garlic, ginger, garam masala, paprika, turmeric
• Sauce: butter/ghee, onions, garlic, ginger, tomatoes, cream, cashew paste (optional), spices (cumin, coriander, chili)
• Naan or rice for serving

Step-by-Step Instructions:

1. Marinate chicken overnight; grill or broil until charred.
2. Sauté onions in ghee; add spices, garlic, ginger.
3. Blend in tomatoes; simmer into sauce.
4. Add cream and cooked chicken; gently heat.
5. Garnish with cilantro; serve with naan.

Tips: Char the chicken for smoky flavor; blend sauce smooth for restaurant-style creaminess.