Chicken tikka masala

This dish was most likely invented in English kitchens by chefs from the subcontinent - either Pakistan or Bangladesh - though no-one seems entirely sure. Spicing varies from recipe to recipe, but the use of tomato, cream and nuts, working to thicken and enrich the sauce, is consistent. Strictly speaking, the chicken pieces should be cooked in a tandoor oven, but grilling works just as well. The same ingredients and method can be applied to lamb and fish as well.