Contrary to popular belief, Tikka Masala did not originate in India, but in Glasgow, Scotland! This creation from the 1970s is attributed to Ali Ahmed Aslam, the chef at Shish Mahal restaurant, who is said to have invented it to satisfy a customer complaining that his Tandoori chicken was too dry. He then added a tomato and cream-based sauce, creating one of the most popular dishes in the UK, often considered "Britain's national dish".

For 6 people

Preparation: 1h30

Cooking time: 25min 

Ingredients

1 kg skinless chicken thighs

5 garlic cloves

3 large onions

2 pots of plain or Greek yogurt

400ml crushed tomato pulp

2 teaspoons whole cumin

1.5 teaspoons whole coriander

3 green cardamom pods

3 cloves

1 teaspoon black peppercorns

1/2 cinnamon stick

Nutmeg

Preparation

  Heat a non-stick pan and add the coriander seeds, whole cumin, black peppercorns, cloves, and the seeds from the peeled cardamom pods.

  Sauté everything until fragrant, then let cool.

  Place the whole cinnamon in a mortar or small blender to grind it into a powder. Grate the equivalent of half a teaspoon of nutmeg and add it to the mortar or blender with the cooled spices. Grind everything until you get a fine powder.

  In a large bowl, mix the two pots of yogurt with the spice blend. Cut the chicken into large pieces and add them to the marinade. Place the mixture in the refrigerator for at least one hour.

  Peel and finely chop the onions and garlic cloves, then sauté them in a hot pan until golden. Then add the marinated chicken and sauté for two minutes.

  Pour in the crushed tomato pulp, bring to a boil, cover, and let simmer for 25 minutes over low heat, stirring occasionally.

  Serve immediately with fragrant basmati rice and Albert Ménès mango chutney.

Some essential tips to elevate your recipe:

 The yogurt marinade: It's fundamental because the lactic enzymes naturally tenderize the meat. Greek yogurt, which is thicker and more acidic, will give optimal results. Ideally, marinate for up to 12 hours for maximum tenderness.

 The homemade spice blend (homemade garam masala) you prepare is much more aromatic than an industrial version because the essential oils of the spices are preserved. To maximize the aromas, store this blend in an airtight jar away from light, it will keep its properties for up to 3 months.

 For a creamier texture, you can add 100ml of thick crème fraîche at the end of cooking.

Interesting regional variations:

Punjab version: addition of dried fenugreek (methi)

 Bengal version: incorporation of ground poppy seeds

 Mumbai version: touch of chopped fresh green chili

 Surprising wine pairing:

Contrary to popular belief, this dish pairs wonderfully with an Alsatian Gewurztraminer, whose spicy notes and slight sweetness perfectly balance the spices.

 Suggestion for traditional presentation:

Serve in copper bowls (kansa) which, according to Ayurveda, are said to have purifying and balancing properties.

 Storage:

This dish gets better with time! The flavors develop even more after 24 hours in the refrigerator. It can be kept for up to 3 days and freezes very well.

 Little-known nutritional aspects:

AThe cloves used in the recipe have the highest antioxidant content of all known foods (over 300,000 ORAC units/100g)

 Green cardamom contains compounds that facilitate the digestion of spicy dishes, which explains its traditional use in Indian cuisine

The spice blend in the recipe stimulates the production of gastric juices, thus improving the assimilation of the proteins from the chicken

Preparation secrets of great Indian chefs:

They often add (flavorless) Kashmiri food coloring to achieve that characteristic orange-red color

The authentic technique involves double cooking: first in the tandoor (clay oven), then in the sauce

The "smoke point" when roasting spices is crucial: they must be removed from the heat as soon as the first wisp of smoke appears

Historical anecdotes:

This dish has become so popular in the UK that in 2001, British MPs made an official request to protect it as a "national dish"

In the 90s, this dish accounted for 1/7 of all orders in British Indian restaurants

Robin Cook, former British Foreign Secretary, even cited it as a perfect example of British multiculturalism

Little-known serving tips:

Traditionally, a knob of sizzling hot clarified butter (ghee) is added on top when serving to create a "sizzling" effect

Indian restaurants often serve sliced red onion marinated in vinegar as an accompaniment to cut through the richness

The naan bread that often accompanies this dish should ideally be rubbed with garlic and clarified butter right after it comes out of the tandoor

Modern adaptations:

Vegetarian version with paneer (Indian cheese)

Vegan version using coconut yogurt and soy protein

Keto version replacing yogurt with heavy cream and serving with cauliflower rice

Cultural impact:

This dish has so marked British culture that there are annual festivals dedicated to it

Several international fast food chains have created "fusion" versions (pizzas, burgers) inspired by its flavors

In India, it is now considered an "export dish" and is often reinterpreted by modern chefs