About this Dish
Widely claimed as Britain's true national dish despite its Indian origins — grilled chicken tikka in a creamy tomato and spice sauce, invented in British Indian restaurants in the 1970s. The dish technically does not exist in India — it is a British creation adapted from Indian flavours.
IngredientsServes 4
🍗Chicken thighs, 600g boneless skinless, cut into chunks
🥛Full-fat yoghurt, 150ml
🧅Onion, 1 large, finely diced
🥫Chopped tomatoes, 1 x 400g tin
🫙Double cream, 150ml
🧄Garlic, 4 cloves, minced
🫚Fresh ginger, thumb-sized piece, grated
🌶️Garam masala, 2 tsp
🟠Ground cumin, 1 tsp, ground coriander, 1 tsp, smoked paprika, 1 tsp, and turmeric, half a tsp
🧈Butter, 2 tbsp, plus 1 tbsp vegetable oil
Method
1
Mix the chicken chunks with the yoghurt, half the garlic, half the ginger, 1 tsp garam masala, the turmeric and a generous pinch of salt. Leave to marinate for at least 30 minutes, or overnight in the fridge if you have time.2
When ready to cook, thread the chicken onto skewers or spread on a foil-lined baking tray. Grill under a high oven grill for 10–12 minutes, turning halfway, until slightly charred at the edges — those charred bits are essential for the authentic flavour.3
While the chicken grills, melt the butter and oil in a large heavy-bottomed pan over a medium heat. Fry the onion for 10–12 minutes until deeply golden and soft, stirring regularly so it doesn't burn.4
Add the remaining garlic and ginger and cook for 2 minutes until fragrant. Stir in the cumin, coriander, paprika and remaining garam masala and cook for another minute, letting the spices toast in the pan.5
Pour in the chopped tomatoes, add a pinch of sugar and a good pinch of salt, then simmer uncovered for 15 minutes until the sauce thickens and the oil begins to separate at the edges — this means the masala base is properly cooked.6
Add the grilled chicken pieces directly into the sauce along with any resting juices. Stir in the double cream and simmer gently for 5–8 minutes until the chicken is coated and the sauce is rich and velvety.7
Taste and adjust seasoning, then serve with basmati rice or warm naan bread, scattered with fresh coriander if you like.User Reviews
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