Chicken tikka masala

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Chicken tikka masala
Chicken tikka masala
CourseMain course
Place of originIndia or Scotland (disputed)
Serving temperatureHot
Main ingredientsChicken, yogurt, cream, tomato, onion, garlic, ginger, chili pepper
VariationsLamb, fish or paneer tikka masala

Chicken tikka masala is a curry in Indian cuisine that is made up of roasted marinated chicken (chicken tikka) in a curry sauce full of spices. Chicken tikka is made up of boneless pieces of chicken marinated in spices and yogurt, then roasted in an oven. The sauce is usually creamy and orange-coloured.[1] Even though a sauce made of tomato and coriander is commonly used, there is no specific recipe for the sauce that everyone uses.[2][3]

Chicken tikka masala is very popular in the United Kingdom, and it has been called a "true British national dish", as declared by British Minister Robin Cook.[4] It is growing in popularity in the USA and Canada as well. Even though some consider it to have been originated by a Pakistani, the dish is unknown in most Pakistan. It can be found in restaurants in various parts of the world, due to its demand, not authenticity.[5][6]

The oldest reference to chicken tikka masala is found in 1960s,[7][8] where a Bangladeshi Chef, Ali Ahmad Aslam, created the dish in his restaurant in Glasgow, on request of a customer who was unhappy with the chicken tikka. Aslam is said to have invented chicken tikka masala by adding spices to a tin of tomato soup. [9][10] Aslam died in 2022 at the age of 77.[11]

Chef Anita Jaisinghani, a correspondent in the Houston Chronicle, wrote 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.[12] This is disputed by author Jo Monroe, who claims that this story was invented by the founder of a London restaurant "to entertain journalists".[13]

Rahul Verma, a food critic who writes for The Hindu newspaper, claims: "It's basically a Punjabi dish not more than 40–50 years old and must be an accidental discovery which has had periodical improvisations."[14][15][16]

References[change | change source]

  1. Lloyd, J and Mitchinson, J. The Book of General Ignorance. Faber & Faber, 2006.
  2. Jackson, Peter (2010). A Cultural Politics of Curry in "Hybrid Cultures, Nervous States: Britain and Germany in a (post)colonial World". Amsterdam: Rodopi BV. p. 172. ISBN 9789042032286. Retrieved 3 June 2014.
  3. Webb, Andrew (2011). Food Britannia. Random House. p. 177. ISBN 978-1847946232. Retrieved 3 June 2014.
  4. Cook, Robin (19 April 2001). "Robin Cook's chicken tikka masala speech". The Guardian. Retrieved 18 April 2020.
  5. Kumar, Rakesh (24 February 2007). "Tastes that travel". The Hindu. Chennai, India: Kasturi & Sons Ltd. Retrieved 19 May 2017.
  6. Aravind Adiga (20 March 2006). "The Spice of Life". Time. Archived from the original on 16 May 2007. Retrieved 1 June 2007.
  7. "The Best Chicken Tikka Masala". Food Network (in Thai). Retrieved 2021-04-07.
  8. "The History of Chicken Tikka Masala". DESIblitz. 2017-06-11. Retrieved 2021-04-07.
  9. "Glasgow 'invented' Tikka Masala". BBC News. BBC. 21 July 2009. Retrieved 19 May 2017. Mr Sarwar claimed the dish owed its origins to the culinary skills of Ali Ahmed Aslam, proprietor of the Shish Mahal restaurant in Park Road in the west end of the city. He is said to have prepared a sauce using spices soaked in a tin of condensed tomato soup after a customer said his meal was too dry.
  10. Godeau, Lucie (2 August 2009). "Chicken tikka masala claims its origins in Scotland". Sydney Morning Herald. Agence France Presse. Retrieved 19 May 2017. "Chicken tikka masala was invented in this restaurant, we used to make chicken tikka, and one day a customer said, 'I'd take some sauce with that, this is a bit dry'," said Ahmed Aslam Ali, 64, founder of Shish Mahal. "We thought we'd better cook the chicken with some sauce. So from here we cooked chicken tikka with the sauce that contains yogurt, cream, spices.
  11. "Glaswegian who 'invented' chicken tikka masala dies", BBC News, 21 December 2022. Retrieved 21 December 2022
  12. "How to make Pondicheri's butter chicken at home". Houston Chronicle. 1 February 2021. Retrieved 15 March 2021. - See at Pressreader
  13. Monroe, Jo (September 2005). Star of India: The Spicy Adventures of Curry. John Wiley & Sons. pp. 135–137. ISBN 978-0-470-09188-3. Retrieved 29 November 2021.
  14. "Author profile: Rahul Verma". The Hindu. Retrieved 13 May 2017.
  15. Nelson, Dean; Andrabi, Jalees (4 August 2009). "Chicken tikka masala debate grows as Indian chefs reprimand Scottish MPs over culinary origins". The Daily Telegraph. London. Retrieved 28 April 2010.
  16. "From Charles Mackintosh's waterproof to Dolly the sheep: 43 innovations Scotland has given the world". The Independent. 30 December 2016.

Other websites[change | change source]