Chicken Tikka Masala: Britain's Favourite Curry, Made at Home
More curry houses sell chicken tikka masala in the UK than any other single dish — some food historians even call it Britain's real national dish. Here's the quick, no-fuss version that tastes like your local takeaway.
Is chicken tikka masala actually British?
The most-told origin story places it in a Glasgow restaurant in the 1960s or 70s, when a chef supposedly stirred a tin of tomato soup and cream into dried-out tandoori chicken to satisfy a customer who wanted gravy with his meal. Whether that exact story is true or not, chicken tikka masala as we know it was developed by British-Indian chefs for British tastes — it barely exists on menus in India. It's a genuinely British-Indian invention, and it's been the country's most popular curry for decades.
What you'll need (serves 4)
- 500g chicken breast or thigh, diced
- 1 tbsp oil
- 1 jar Golden Peacock Tikka Masala Sauce
- Plain yoghurt, for marinating (optional)
- Fresh coriander, to serve
- Golden Peacock Basmati Rice, to serve
Method
- If you have time, marinate the diced chicken in yoghurt for 30 minutes — it's optional, but it keeps the chicken juicier.
- Heat the oil in a large pan and fry the chicken until browned on all sides, about 5–6 minutes.
- Pour in the Golden Peacock Tikka Masala Sauce, bring to a gentle simmer, and cook for 12–15 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Meanwhile, cook the Golden Peacock Basmati Rice according to the pack instructions.
- Serve the tikka masala over the rice, scattered with fresh coriander.
Is chicken tikka masala Indian or British?
It's genuinely both and neither — it was developed by British-Indian chefs specifically for British tastes, and it's rarely found on menus in India itself. It's best described as a British-Indian dish, and it's one of the most-ordered curries in the UK.
Can I make it spicier or milder?
For more heat, stir in fresh or dried chilli flakes while it simmers. To mellow it, a spoonful of cream or natural yoghurt stirred in at the end softens the spice without diluting the flavour.
What sides go with tikka masala?
Naan bread, poppadoms and a spoonful of mango chutney are the classic takeaway sides — all worth having on the table alongside the rice.