From the creators of Stonehenge; Chicken Tikka Masala. Actually the roots are more complicated than that and Wikipedia explains it better than I can, on account of me not being a historian on this particular subject. br br The Recipebr I used two chicken breasts but you could easily do 3 for this recipe, maybe even 4 smaller ones. br The Marinade:br 12 cup plain yogurt (full fat)br A teaspoon of garam masala, coriander, cumin, turmeric br Some salt br Wangjangle the yogurt and spices together then cube the chicken and slather it all together br Put it in the fridge from between an hour to overnightbr For the sauce dice an onion and fry it in butter or coconut oilbr Grate some ginger and garlic and add those inbr Add the same spices as before, but slightly more, up to 1.5 teaspoons of eachbr Add in a large can of crushed tomatoes br Add in a cup of yogurtbr Add in a teaspoon or so of brown sugar if it’s too acidic or you want it slightly sweeterbr Add in a teaspoon of salt br Cook it on low while you broil the chickenbr You can also do the chicken in the pan but it’s harder to get evenbr You also don’t have to cook the chicken until it’s blackened but that’s what people usually do…careful not to overcook itbr Spread the chicken out on a pan and put your oven on broil and cook it until it just starts to get blackbr Throw it in the sauce for a few minutes until it’s cooked throughbr Serve on Basmati rice (or whatever rice you have) br Chop up some coriander and put it on top br Bob’s your uncle. In case you didn’t know.