Before attempting to make what is arguably Britain's favorite dish, chicken tikka masala, Heston first travels to Delhi, India to sample the dish at two of the city's self-proclaimed best restaurants at making the dish. Initially, he comes away more confused as their chicken tikka masala is nothing like what he and Brits know it to be, but is actually closer to what South Asians call butter chicken. An important aspect according to the South Asian experts is the long marination of the chicken in yogurt and the spices. Back at home, Heston goes to school to test scientifically if the positive effect of yogurt in the marinade is myth or truth. He also replicates the South Asian technique of having the marinade better penetrate the meat. In cooking the chicken, he makes his own makeshift tandoor oven at home using a charcoal barbecue and bricks. The cooked chicken then has to marry with the tomato, coconut and ground nut based sauce. A good amount a ghee is used throughout the entire process. The dish is served with the perfect naan, baked on two diagonally placed pizza stones in a hot oven.