Chicken tikka masala

 ( Bangladeshi Cuisine In The United Kingdom ) 

Chicken tikka masala is a dish consisting of roasted marinated chicken pieces (chicken tikka) in a spiced sauce (masala). The sauce is usually creamy and orange-coloured. The origins of the dish are debated, with many believing it was created by South Asian cooks in Britain. It is offered at restaurants around the world and is similar to butter chicken.

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Composition Chicken tikka masala is composed of chicken tikka, boneless chunks of chicken marinated in spices and yoghurt that are roasted in an oven, served in a creamy sauce.Lloyd, J and Mitchinson, J. The Book of General Ignorance. Faber & Faber, 2006 A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken.

(2025). 9789042032286, Rodopi BV. . ISBN 9789042032286

(2025). 9781847946232, Random House. . ISBN 9781847946232

Chicken tikka masala is similar to butter chicken, both in the method of creation and appearance.

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Origins The origin of the dish is not certain, but many sources attribute it to the British Asian in Great Britain.

Chicken tikka masala may derive from butter chicken, a popular dish in the northern Indian subcontinent. The Multicultural Handbook of Food, Nutrition and Dietetics credits its creation to Bangladeshi migrant chefs in Britain in the 1960s. They developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala.

(2025). 9781405173582, John Wiley & Sons. . ISBN 9781405173582

Historians of ethnic food Peter and Colleen Grove discuss multiple claims regarding the origin of chicken tikka masala, concluding that the dish "was most certainly invented in Britain, probably by a Bangladeshi chef." They suggest that "the shape of things to come may have been a recipe for Shahi Chicken Masala in Mrs Balbir Singh's Indian Cookery published in 1961."

Another claim is that it originated in a restaurant in Glasgow, Scotland. This version recounts how a British Pakistani chef, Ali Ahmed Aslam, proprietor of a restaurant in Glasgow, invented chicken tikka masala by improvising a sauce made from a tin of condensed tomato soup, and spices. Peter Grove challenged any claim that Aslam was the creator of the dish on grounds that the dish was known to exist several years before his restaurant opened.

Chef Anita Jaisinghani wrote in the Houston Chronicle that "the most likely story is that the modern version was created during the early '70s by an enterprising Indian chef near London" who used Campbell's tomato soup. However, restaurant owner Iqbal Wahhab claims that he and Peter Grove fabricated the story of a chef using tomato soup to create chicken tikka masala in order "to entertain journalists".

Rahul Verma, a food critic who writes for The Hindu, claimed that the dish has its origins in the Punjab region.

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Popularity Chicken tikka masala is served in restaurants around the world.

According to a 2012 survey of 2,000 people in Britain, it was the country's second-most popular foreign dish to cook, after Stir frying.

In 2001, the British Foreign Secretary Robin Cook mentioned the dish in a speech acclaiming the benefits of Britain's multiculturalism, declaring:

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See also

• Butter chicken, a mild curry dish of Indian origin
• Balti, a South Asian dish
• Chicken curry, a spiced chicken dish
• General Tso's chicken
• List of chicken dishes
• Mughlai cuisine

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