The secret is a salty yogurt-based marinade followed by intense charring on a hot grill.
 | Whether chicken tikka masala is a dish of actual Indian or British-Indian origin is a point of contention. Certainly the tikka part of the dish—chunks of chicken marinated in spiced yogurt and cooked rapidly in a coal-burning 900°F tandoor oven until charred and tender—is Indian in origin. It's the act of combining it with a masala sauce—a spiced sauce that generally contains pureed tomatoes and cream—that is up for debate.
In any case, the dish is most likely around 50 years old, and whether it was created in Punjab, London, or Glasgow (as has been variously claimed), two things are certain: first, it's the most popular dish in the United Kingdom, and second, It's bloody delicious. | | | | |
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