Classic Chicken Tikka Masala

The origins of Chicken Tikka Masala remain a subject of culinary debate, with both the Indian subcontinent and the United Kingdom claiming parentage.

Most food historians acknowledge that the dish emerged during the latter half of the twentieth century, likely evolving from traditional Punjabi butter chicken or tikka preparations. The popular narrative credits a Glasgow restaurant in the 1970s, where a chef reportedly added tomato soup and spices to grilled chicken tikka to satisfy a customer's complaint about dry meat.

However, some scholars argue similar preparations existed in Punjab and Delhi prior to this, where leftover tandoori chicken was routinely simmered in gravy. Regardless of its precise birthplace, the dish exemplifies the Anglo-Indian culinary fusion that developed through migration and cultural exchange. By the 1990s, it had become Britain's national dish, outselling traditional British fare in restaurants across the country. The preparation reflects Mughlai cooking techniques - yogurt-marinated meat cooked in a tandoor - adapted to Western palates through the addition of cream and milder spice levels. Today it represents the globalisation of Indian cuisine, appearing on menus from Mumbai to Manchester with countless regional variations. ■

See the full recipe for Classic Chicken Tikka Masala