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Chicken Tika Masala is a delicious, creamy, "entry-level" Indian-style dish that actually originated in the UK. You can adjust the amount of spiciness to your personal taste. It's so popular in the UK that it's been named the national dish, along with fish & chips.

My personal favourites are Madras and Vindaloo curries, but they're much spicier and not quite as simple to make.

Thai curries are great too, but usually have fish sauce in them, which some people aren't so crazy about.

Haven't tried his recipes or tips yet as I've only recently discovered his channel (he's a brit) but hear good things about Al's Kitchen.

Bookwise, also heard good things about 'Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family'

Where you are and what you like curry wise (or have tried so far) will also influence your choices. Plus how authentic and original you want to go in the curry making endeavour!

Start with this. Keep it simple with potatoes chicken onion. On white rice.

S&B Golden Curry Sauce Mix, Mild,Medium Hot and Hot 7.8-Ounce (Pack of 3) https://www.amazon.com/dp/B07Z4HG8BS/ref=cm_sw_r_cp_api_glt_fabc_B0ZZDHV38R4KVWNZ2SQM?_encoding=UTF8&psc=1

Well it’s Not curry by itself like I’ve got before. It has turmeric, coriander, etc. I found a link to what I bought D&D Gold Madras Curry Powder, 16-Ounce Jars (Pack of 3) https://www.amazon.com/dp/B001EQ53RE/ref=cm_sw_r_cp_api_glt_fabc_0FCB6TXQEW1B1PNYGTWX. Only difference is mine says „Kim tu thap“ where this one says „d&d“. There’s a sizable communication barrier with this lady so I really couldn’t ask in depth questions about the powder

I see you're from UK (I'm Aussie) but I suggest fry some beef/chicken/fish/veges then add one whole tin of this maesri brand of curry paste:

https://www.amazon.co.uk/Maesri-Thai-Red-Curry-Paste/dp/B005MH0P5Q

Plus one tin of this (400mL minimum - I add two 270mL tins so mine is more like 540mL):

https://ayam.co.uk/coconut-milk/351-coconut-milk-400ml.html

Make sure to buy full fat coconut milk, not LITE version because they are not as creamy.

I do this for quick mid-week meals (chicken thigh/onion/capsicum are my choices).

It is definitely hotter than korma but not super hot. I tend to prefer vindaloo/phall level of heat but my kid and wife would die if I did that to them.

The key to getting the taste and texture right is to have a good base sauce. I've tried out many recipes and the one I like the most can be found in this book - https://www.amazon.co.uk/Secret-That-Takeaway-Curry-Taste/dp/1514304058/ref=sr_1_1?crid=2LOZ7YI2RKRS3&dchild=1&keywords=julian+voigt&qid=1598811349&sprefix=julian+voight%2Caps%2C153&sr=8-1

Invest in a pressure cooker as it will make your life easier.

The one tip I can pass on to not be afraid of adding oil when cooking the base sauce. You'll know it's done when the sauce and the oil separate. Skim the oil off and what you have left will have the texture you're looking for. You can now add the flavours and ingredients for whichever recipe you're making.

Seems like an odd thing to put in. The best recipe I have found is from Julian Voight Here.

It takes some time to make but is well worth it.