Chicken tikka masala
One of the most ordered dishes in the UK, and legend has it that it was born in Glasgow in the 1970s: roast chicken tikka in a creamy, spiced tomato sauce.
Ingredients
- 700 g boneless chicken thighs, diced
- 150 g natural yoghurt
- 2 tablespoons of garam masala, 1 of cumin, 1 of paprika and 1 of turmeric
- 1 tablespoon of grated ginger and 3 grated garlic cloves
- 1 onion
- 400 g crushed tomatoes
- 150 ml cream
- Butter or oil, salt, fresh coriander and basmati rice
How to make it at home
- Marinate the chicken with the yoghurt, half the spices, the ginger, garlic and salt for at least 1 hour.
- Roast it in the oven at the highest temperature or on a very hot griddle until charred at the edges.
- Soften the chopped onion in butter, add the rest of the spices and the tomato and simmer for 15 minutes.
- Blend the sauce, add the cream and the chicken and simmer for 10 minutes more.
- Serve with coriander, basmati rice and naan bread.
The trick: Charring the chicken well first is what gives tikka its smoky flavour.