Charred marinated chicken in a creamy spiced tomato sauce. This dish was invented in Britain — most likely by South Asian immigrant chefs in Glasgow in the 1970s adding gravy to grilled tikka chicken for British tastes — and it is now arguably the country's most-cooked curry.
Marinate the chicken
Mix the yogurt, lemon juice, garam masala, cumin, coriander, paprika, garlic and ginger, coat the chicken in it, and marinate in the fridge for at least 2 hours.
Char-grill the chicken
Grill or pan-sear the marinated chicken over high heat until charred at the edges and cooked through to 74 degrees Celsius, about 10 minutes.
10 minSoften the onion
Melt the butter in a pan and fry the onion until soft and golden, about 6 minutes.
6 minSimmer the tomato base
Stir in the tomato puree and chopped tomatoes and simmer until thickened and deep red, about 15 minutes.
15 minFinish with cream
Stir in the double cream and the extra garam masala and simmer until glossy, about 5 minutes.
5 minAdd the chicken
Fold the charred chicken into the sauce and simmer gently until heated through, about 5 minutes.
5 minServe
Scatter with fresh coriander and serve with rice or naan.
No reviews yet — be the first to cook it.