Tender pieces of chicken marinated in yogurt and spices, grilled, then simmered in a smooth, creamy tomato sauce fragrant with garam masala, ginger and garlic. A mild, generous and comforting curry, served with fluffy rice, fresh coriander and a lemon wedge.
The great curry classic, revisited by Chef Cédric.
The chicken is first marinated in yogurt and spices, then grilled to give it those lightly smoky, caramelised notes, true to the tikka tradition, originally cooked in a tandoor oven. It is then simmered in a velvety masala sauce made with tomato and cream, spiced with garam masala, ginger and garlic.
The result: a mild, fragrant and creamy curry, served with fluffy rice, fresh coriander and a lemon wedge to lift the flavours.
Did you know? "Tikka" means pieces of marinated, grilled meat, and "masala" means a blend of spices. This iconic dish is said to have been created in an Indian restaurant in Glasgow, Scotland, some fifty years ago. It became so popular that in 2001 British Foreign Secretary Robin Cook called it "a true British national dish".
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