The National Dish: Chicken Tikka Masala

Widely considered Britain’s national dish, this recipe features grilled chicken chunks (tikka) in a rich, creamy, and slightly sweet tomato-based gravy (masala). Its origins are hotly debated, with many crediting its invention to chefs in Glasgow or Birmingham.

Ingredients:

  • For the Chicken Tikka:

    • 500g boneless, skinless chicken breast, cut into 2.5cm cubes

    • 150g plain yoghurt

    • 2 tbsp lemon juice

    • 2 cloves garlic, minced

    • 1 tbsp ginger, grated

    • 1 tbsp garam masala

    • 1 tsp ground cumin

    • 1 tsp paprika (for colour)

    • 1 tsp salt

    • 2 tbsp vegetable oil

  • For the Masala Gravy:

    • 2 tbsp ghee or vegetable oil

    • 1 large onion, finely chopped

    • 2 tbsp tomato purée

    • 400g tin of chopped tomatoes

    • 1 tbsp ginger, grated

    • 2 cloves garlic, minced

    • 1 tbsp garam masala

    • 1 tsp ground cumin

    • 1 tsp ground coriander

    • 1 tsp paprika

    • 1 tsp sugar (to balance acidity)

    • 120ml double cream

    • Salt to taste

    • Fresh coriander, to garnish

Preparation Time: 30 minutes (plus 2+ hours marinating)
Cooking Time: 30 minutes
Serves: 4

Method:

  1. Marinate the Chicken: In a large bowl, mix the yoghurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, and salt. Add the chicken cubes and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.

  2. Cook the Chicken: Preheat your grill (broiler) to high. Thread the marinated chicken onto skewers and place them on a baking tray. Grill for 10-15 minutes, turning halfway, until the chicken is cooked through and has a slight char. Alternatively, you can pan-fry in a hot skillet.

  3. Make the Gravy: Heat the ghee or oil in a large, heavy-based pan over medium heat. Fry the onion until soft and golden (about 10 mins). Add the ginger and garlic and cook for another minute.

  4. Spices & Tomatoes: Add the garam masala, cumin, coriander, and paprika. Stir for 30 seconds until fragrant. Add the tomato purée, cook for 1 minute, then add the tinned tomatoes and sugar. Simmer for 10-15 minutes until the sauce thickens.

  5. Blend (Optional): For a smooth restaurant-style gravy, carefully blend the sauce with an immersion blender or in a countertop blender until silky.

  6. Finish: Return the sauce to the pan, stir in the double cream and the cooked chicken tikka pieces. Gently heat through for 5 minutes. Do not boil. Season with salt.

  7. Serve: Garnish with fresh coriander. Serve immediately with basmati rice or naan bread.