One of Britain’s national dishes, and a star of England’s performance in the Spice World Cup, it is said this was invented in a Glasgow Indian restaurant when a customer requested sauce with his chicken tikka. The chef (allegedly!) simply combined tomato ketchup with cream and mild spices, and hey presto! Obviously the dish has evolved since then, and the ketchup has disappeared from the equation. Chicken tikka masala has a reputation as a curry for people who don’t like curry, but our version includes plenty of spice – although not hot ones. This dish is best served with hot, fluffy naan bread and a veggie side dish.

01.

Ingredients

4 chicken breast fillets
For the Marinade; 250ml natural yoghurt
2tbs lemon juice
1tbs Tikka Masala blend
1/2tsp Kashmiri chilli powder
For the Sauce; 1tbs butter or ghee
1 onion, minced
2tsp garlic ginger paste
1 carton passata (sieved tomato)
4tsp Tikka Masala blend
100ml cream

02.

Method

  • Cut the chicken fillet into large chunks.
  • Combine the ingredients for the marinade and add the chicken, stirring well to make sure the chicken is completely coated.
  • Marinate overnight.
  • When it is time to cook, heat your oven to 200C.
  • Place a baking rack over a tray containing an inch of water, and lay the chicken on the rack.
  • Put the tray on the top shelf in the oven.
  • Bake the chicken, turning once, for 20 minutes, until it is starting to blacken at the edges.
  • Remove from the oven, sprinkle with lemon juice and leave to rest.
  • To make the sauce, melt the ghee or butter in a heavy pan then add the minced onion and ginger/garlic paste.
  • Fry for 15 minutes or so, until the onion starts to turn golden.
  • Add the Tikka Masala blend and continue frying for another few minutes, then add the passata.
  • Bring to a simmer, and let the sauce bubble away for 15 minutes.
  • Now it is time to finish the dish off. This part works best in a deep heavy frying pan, so use this if you have one.
  • Get the pan hot and add a spoon of butter or ghee, then add the chicken.
  • Toss around so the chicken is coated in the butter/ghee, then add the sauce.
  • Keep the pan moving and pour in the cream, stirring well and on a high heat.
  • Get the sauce and the cream thoroughly amalgamated and let it reduce and thicken slightly, a few minutes should do.
  • If you wish, add a handful of freshly chopped coriander at this point and stir it in.
  • Transfer to a serving dish, and garnish with some toasted almond flakes, chopped coriander and a little swirl of cream.