What makes a difference in chicken tikka masala?

什么对咖喱鸡块来说很重要？

Some famous restaurateur in Glasgow invented chicken tikka masala.

格拉斯哥的一些著名餐馆老板发明了咖喱鸡块。

Some reckon the answer is teaching natives to cook chicken tikka masala.

一些人认为解决问题的办法就是交本地人煮玛莎拉鸡。

Sift knew that I'd ordered chicken tikka masala on a Saturday night in April three years ago.

希夫特公司知道我在三年前4月的一个周六晚上点了咖喱鸡。

Chicken tikka masala is used with yogurt, tends to be a little tangy, a little too acidic for me.

咖喱鸡块与酸奶一起使用，往往有点刺鼻，对我来说有点太酸了。

However, we actually voted for our national dish and we voted for a chicken tikka masala, which is an Indian dish.

但是，我们投票选的国菜是蒂克马萨拉味的鸡肉，这是印度菜。

So, he used a can of tomatoes, crushed tomatoes added some spices, yogurt, threw the chicken, and boom, CTM, or chicken tikka masala was born.

于是，他用一罐西红柿，碾碎的西红柿，加入一些调味料，酸奶，扔出鸡肉，嘣，咖喱鸡块诞生了。

The Americanized pizza, laden with toppings unheard of in its native Naples, or the British chicken tikka masala, a creamy deviation from its Punjabi predecessor, exemplify how food morphs in the diaspora.

美国化的披萨，里面充满了在其本土那不勒斯闻所未闻的配料，或者是英国的鸡肉提卡马沙拉，它与旁遮普前身的奶油味不同，体现了食物在侨民中的变化。