England

• 500 g chicken breast (cut into bite-sized cubes)
• 2 tbsp vegetable oil
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 1 tbsp ginger (grated)
• 2 tbsp tomato paste
• 1 can (400 g) diced tomatoes
• 1/2 cup heavy cream
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• 1 tbsp garam masala
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 cup yogurt
• Salt to taste
• Fresh cilantro (chopped, for garnish)
• Cooked rice (for serving)

• In a bowl, mix the chicken cubes with yogurt, 1 tbsp ground coriander, 1 tbsp ground cumin, turmeric, garam masala, chili powder, paprika, and a pinch of salt. Marinate for at least 1 hour, preferably overnight.
• Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
• Stir in the tomato paste and cook for 2-3 minutes. Add the diced tomatoes and simmer for 10 minutes, allowing the sauce to thicken.
• Add the marinated chicken to the skillet and cook for 10-12 minutes, or until the chicken is cooked through.
• Reduce the heat and stir in the heavy cream. Cook for an additional 5 minutes, until the sauce is smooth and creamy. Adjust seasoning with salt to taste.
• Serve the chicken tikka masala hot, garnished with fresh cilantro, alongside cooked rice.

Chicken Tikka Masala is often considered Britain's national dish, though its origins are debated between India and the UK. It's said to have been created in Britain in the 1960s when a chef improvised to satisfy a customer who wanted a saucier version of chicken tikka!