🇬🇧 United KingdomCatalog recipe
Charred yogurt-marinated chicken simmered into a velvety tomato-cream sauce warmed through with garam masala — the curry-house dish Britain claims as its own.
For 4 servings.
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Mix the yogurt with half the garlic, ginger and spices; marinate the chicken at least 1 hour, or overnight.
Sear the marinated chicken in a hot pan or under a broiler until charred at the edges; it will finish cooking in the sauce.
💡 Real char matters here — that blackened edge is the whole 'tikka' flavor.
Melt the butter, soften the onion, then add the remaining garlic and ginger and cook until fragrant.
Stir in the canned tomato and simmer until it darkens and reduces.
Blend or mash the sauce smooth, then return it to the pan with the cream and seared chicken; simmer until the chicken is cooked through.
Stir in the cilantro and adjust salt to taste.
Widely credited to South Asian curry houses in Glasgow and Birmingham in the 1960s and 70s, who adapted tandoori chicken into a creamier gravy suited to British tastes. It is routinely cited as one of the country's most-ordered restaurant dishes, cooked at home just as often now.
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