It's the first snow of the year and our bodies are craving Chicken Tikka Masala, a restaurant favorite, and one of Britain's national dishes. Interestingly, if you travel to India, you are unlikely to find it on a local menu since it’s very much aN English invention that dates back to the 60s. It marries the North Indian specialty of juicy marinated tandoori chicken with the European preference of cream-based sauces. In the best of establishments this dish will be creamy and often only mildly flavored, with a richness that can leave you very full. This recipe makes some minor adjustments to create a meatier version with a more robust flavor profile, by using Moji’s Tandoori-Style Chicken Masala and a high quality full-fat Greek yogurt instead of cream. For that critical final touch, we finish with a sprinkle of