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.
Ingredients
4 chicken breast filletsFor 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
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