Chicken tikka masala

A typical sauce starts with onion, garlic and ginger, then adds spices such as garam masala, cumin and paprika, plus tomatoes and cream or yoghurt. The exact blend varies, but tomato gives it its familiar colour and tang.

Marinate chicken pieces in yoghurt, tikka spices, garlic and ginger for at least 30 minutes. Grill at about 220°C for 10–15 minutes, turning once, until cooked through; simmer them in a tomato, onion and cream sauce for 10 minutes. Check the thickest piece reaches 75°C.

Use boneless chicken thighs and cook them with the tomato-based sauce on low for 6–7 hours or high for 3–4 hours. Stir in cream or yoghurt near the end to reduce the chance of it splitting, and check the chicken reaches 75°C at the centre.

Basmati rice is the classic choice, and naan is handy for scooping up the sauce. In the UK, poppadoms and mango chutney are common extras; add a green vegetable if you want something fresh alongside.

It is best described as a British-Indian restaurant curry rather than a traditional dish found across India. Glasgow is often credited with its invention, but the dish’s exact origin is disputed.

It is usually mild to medium rather than fiercely hot, with warmth from spices such as paprika and chilli balanced by the creamy tomato sauce. Restaurant and takeaway versions differ, so ask for a milder or hotter sauce when ordering.

Cool it and put it in the fridge within 1–2 hours, then eat it within 2 days. The Food Standards Agency advises reheating leftovers only once, until steaming hot all the way through.

The sauces overlap, but tikka masala is typically tangier and more tomato-forward, while butter chicken tends to be richer, with a buttery, often slightly sweeter sauce. Recipes vary, so the distinction is not absolute.