Chicken tikka masala: Difference between revisions

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{{Short description|dish consisting of boneless chicken pieces in curry sauce gravy}}
{{Short description|Dish consisting of boneless chicken pieces in curry sauce gravy}}
{{distinguish|Chicken tikka}}
{{distinguish|Chicken tikka}}
{{redirect|Chicken masala|the Italian dish|Chicken marsala}}
{{redirect|Chicken masala|the Italian dish|Chicken marsala}}
 
{{pp-move-indef}}
{{Use British English|date=December 2015}}
{{Use British English|date=December 2015}}
{{Infobox food
{{Infobox food
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| image_size      = 200px
| image_size      = 200px
| caption          = Chicken tikka masala
| caption          = Chicken tikka masala
| country          = [[United Kingdom]] or [[Indian subcontinent]] (disputed)
| country          = [[United Kingdom]] <br> [[Indian subcontinent]]
| creator          =  
| creator          =  
| course          = [[Main course]]
| course          = [[Main course]]
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| main_ingredient  = [[Chicken (food)|Chicken]], [[yogurt]], [[cream]], tomato, onion, garlic, [[ginger]], [[chili pepper]]
| main_ingredient  = [[Chicken (food)|Chicken]], [[yogurt]], [[cream]], tomato, onion, garlic, [[ginger]], [[chili pepper]]
| variations      = Lamb, fish or [[paneer tikka masala]]
| variations      = Lamb, fish or [[paneer tikka masala]]
| calories        =
| calories         
| other            =
| other            =
}}
}}
[[File:Chicken Tikka Masala KellySue.JPG|thumb|Chicken tikka masala, served atop rice]]
'''Chicken tikka masala''' is a dish consisting of roasted marinated chicken chunks ([[chicken tikka]]) in spiced [[curry]] sauce. The curry is usually creamy and orange-coloured. The dish was popularised by cooks from India living in Great Britain and is offered at restaurants around the world.
[[File:Ishwar Chicken Masala.JPG|thumb|Chicken tikka masala in India, 2012]]
'''Chicken tikka masala''' is a dish consisting of roasted marinated chicken chunks ([[chicken tikka]]) in spiced [[curry]] sauce. The curry is usually creamy and orange-coloured. There are differing theories regarding the geographic origin of the dish, broadly split between those attributing it to cooks from South Asia living in Great Britain, and those that view it as first created on the Indian subcontinent. The dish is offered at restaurants around the world and was described by former UK foreign secretary Robin Cook as "a true British national dish."


==Composition==
==Composition==
Chicken tikka masala is composed of [[chicken tikka]], boneless chunks of chicken marinated in spices and [[yogurt]] that are roasted in an oven, served in a creamy curry sauce.<ref name="book">[[John Lloyd (writer)|Lloyd, J]] and [[John Mitchinson (researcher)|Mitchinson, J]]. ''[[The Book of General Ignorance]]''. Faber & Faber, 2006</ref><ref name=Britannica>{{cite web |last1=Siciliano-Rosen |first1=Laura | last2=Rogers |first2=Kara |title=Chicken tikka masala |url=https://www.britannica.com/topic/chicken-tikka-masala |website=Encyclopaedia Britannica |access-date=28 December 2020}}</ref> 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.<ref>{{cite book|last1=Jackson |first1=Peter |title=A Cultural Politics of Curry in "Hybrid Cultures, Nervous States: Britain and Germany in a (post)colonial World"|date=2010|publisher=Rodopi BV|location=Amsterdam|isbn=9789042032286|page=172|url=https://books.google.com/books?id=aW4UEN0NUT4C&pg=PA172|access-date=3 June 2014}}</ref><ref>{{cite book|last1=Webb|first1=Andrew|title=Food Britannia|date=2011|publisher=Random House|isbn=978-1847946232|page=177|url=https://books.google.com/books?id=FBMLFM305MEC&pg=PA177|access-date=3 June 2014}}</ref> The sauce usually includes tomatoes (frequently as [[tomato purée|purée]]), [[cream]], [[coconut cream]] and a [[masala (spice)|masala]] spice mix. The sauce and chicken pieces may be coloured orange using foodstuffs such as [[turmeric]], [[paprika]], tomato purée or with food dye.
Chicken tikka masala is composed of [[chicken tikka]], boneless chunks of chicken marinated in spices and [[yogurt]] that are roasted in an oven, served in a creamy curry sauce.<ref name="book">[[John Lloyd (writer)|Lloyd, J]] and [[John Mitchinson (researcher)|Mitchinson, J]]. ''[[The Book of General Ignorance]]''. Faber & Faber, 2006</ref><ref name=Britannica>{{cite web |last1=Siciliano-Rosen |first1=Laura | last2=Rogers |first2=Kara |title=Chicken tikka masala |url=https://www.britannica.com/topic/chicken-tikka-masala |website=Encyclopaedia Britannica |access-date=28 December 2020}}</ref> 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.<ref>{{cite book|last1=Jackson |first1=Peter |title=A Cultural Politics of Curry in "Hybrid Cultures, Nervous States: Britain and Germany in a (post)colonial World"|date=2010|publisher=Rodopi BV|location=Amsterdam|isbn=9789042032286|page=172|url=https://books.google.com/books?id=aW4UEN0NUT4C&pg=PA172|access-date=3 June 2014}}</ref><ref>{{cite book|last1=Webb|first1=Andrew|title=Food Britannia|date=2011|publisher=Random House|isbn=978-1847946232|page=177|url=https://books.google.com/books?id=FBMLFM305MEC&pg=PA177|access-date=3 June 2014}}</ref> The sauce usually includes tomatoes (frequently as [[tomato purée|purée]]), [[cream]], [[coconut cream]] and a [[masala (spice)|masala]] spice mix. The sauce and chicken pieces may be coloured orange using foodstuffs such as [[turmeric]], [[paprika]], tomato purée or with food dye. Chicken tikka masala is similar to [[butter chicken]], both in the method of creation and appearance.
 
The dish shares some similarity with [[butter chicken]], both in the method of creation and appearance. The main difference is that chicken tikka masala uses a tomato gravy rather than a non-gravy sauce.<ref>{{cite web|last=Irwin|first=Heather|url=https://www.sonomamag.com/a-butter-chicken-vs-tikka-masala-showdown-at-cumin-in-santa-rosa/|title=A Butter Chicken Vs. Tikka Masala Showdown at Cumin in Santa Rosa|work=Sonoma Magazine|publisher=SMI Media|date=September 2019|accessdate=2021-04-11}}</ref>


==Origins==
==Origins==
The origin of the dish is not certain. Some trace it to the [[British Asian|South Asian community]] in Great Britain and others claim that it originated in the Indian subcontinent.
The origin of the dish is not certain, but many sources attribute it to the [[British Asian|South Asian community]] in Great Britain; some sources also cite Glasgow as the city of origin.<ref name=Britannica /><ref>{{cite web |last1=Dutt |first1=Vijay |title=60 years of Chicken Tikka Masala |url=https://www.hindustantimes.com/india/60-years-of-chicken-tikka-masala/story-cPUJ0MAdX4WxqcxYTrqA3H.html |website=Hindustan Times |access-date=13 December 2021 |date=21 October 2007}}</ref><ref>{{cite web |last1=Taylor |first1=Emma |title=Most people have no clue chicken tikka masala isn't an Indian dish, according to a top Indian chef |url=https://www.insider.com/chicken-tikka-masala-not-indian-dishoom-chef-naved-nasir-2019-11 |website=Insider |access-date=13 December 2021}}</ref>


Chicken tikka masala may derive from [[butter chicken]], a popular dish in northern India. Some observers have called chicken tikka masala the first widely accepted example of [[fusion cuisine]].<ref name=Britannica /> The ''Multicultural Handbook of Food, Nutrition and Dietetics'' credits its creation to [[British Bangladeshi|Bangladeshi migrant]] chefs in the 1960s, after migrating to Britain from what was then [[East Pakistan]] (now [[Bangladesh]]). At the time, these migrant chefs developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala.<ref name="Handbook">{{cite book |last1=Thaker |first1=Aruna |last2=Barton |first2=Arlene |title=Multicultural Handbook of Food, Nutrition and Dietetics |date=2012 |publisher=[[John Wiley & Sons]] |isbn=9781405173582 |page=74 |url=https://books.google.com/books?id=YF1YCg5Ig-EC&pg=PA74}}</ref>  
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 [[British Bangladeshi|Bangladeshi migrant]] chefs in Britain in the 1960s. They developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala.<ref name="Handbook">{{cite book |last1=Thaker |first1=Aruna |last2=Barton |first2=Arlene |title=Multicultural Handbook of Food, Nutrition and Dietetics |date=2012 |publisher=[[John Wiley & Sons]] |isbn=9781405173582 |page=74 |url=https://books.google.com/books?id=YF1YCg5Ig-EC&pg=PA74}}</ref>  


Historians of ethnic food, Peter and Colleen Grove, discuss multiple origin-claims of chicken tikka masala, concluding that the dish "was most certainly invented in Britain, probably by a Bangladeshi chef".<ref name=MenuMag>{{cite web|author1=Grove, Peter |author2=Grove, Colleen|url=http://www.menumagazine.co.uk/book/tikkamasala.html|website=Menu Magazine|publisher=Grove Publications|archive-url=https://web.archive.org/web/20161127225804/http://www.menumagazine.co.uk/book/tikkamasala.html|archive-date=27 November 2016 |title=Is It or Isn't It? (The Chicken Tikka Masala Story) |date=2008 |access-date=19 May 2017}}</ref> 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".<ref name=MenuMag/>
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."<ref name=MenuMag>{{cite web|author1=Grove, Peter |author2=Grove, Colleen|url=http://www.menumagazine.co.uk/book/tikkamasala.html|website=Menu Magazine|publisher=Grove Publications|archive-url=https://web.archive.org/web/20161127225804/http://www.menumagazine.co.uk/book/tikkamasala.html|archive-date=27 November 2016 |title=Is It or Isn't It? (The Chicken Tikka Masala Story) |date=2008 |access-date=19 May 2017}}</ref> 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."<ref name=MenuMag/>


Rahul Verma, a food critic who writes for ''[[The Hindu]]'',<ref>{{cite web|title=Author profile: Rahul Verma|url=http://www.thehindu.com/profile/author/rahul-verma/|website=The Hindu|access-date=13 May 2017}}</ref> said he first tasted the dish in 1971 and that its origins were in [[Punjab, India|Punjab]], India. He said, "It's basically a Punjabi dish not more than 40–50 years old and must be an accidental discovery which has had periodical improvisations."<ref name="telegraph.co.uk">{{cite news |title=Chicken tikka masala debate grows as Indian chefs reprimand Scottish MPs over culinary origins |url=https://www.telegraph.co.uk/foodanddrink/5972643/Chicken-tikka-masala-row-grows-as-Indian-chefs-reprimand-Scottish-MPs-over-culinary-origins.html | work=The Daily Telegraph | location=London | first1=Dean | last1=Nelson | first2=Jalees | last2=Andrabi | date=4 August 2009 | access-date=28 April 2010}}</ref><ref name="Glasgow 2016"/>
Another explanation is that it originated in a restaurant in [[Glasgow]], Scotland.<ref name="Glasgow 2016">{{cite news|title=From Charles Mackintosh's waterproof to Dolly the sheep: 43 innovations Scotland has given the world|url=https://www.independent.co.uk/news/uk/home-news/charles-mackintosh-chemist-waterproof-google-doodle-scotland-inventions-innovation-bicycles-a7499911.html|work=The Independent|date=30 December 2016}}</ref><ref name="book"/> This version recounts how a [[British Pakistanis|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.<ref name="Glasgow">{{cite web |date=21 July 2009 |title=Glasgow 'invented' Tikka Masala |url=http://news.bbc.co.uk/1/hi/scotland/glasgow_and_west/8161812.stm |access-date=19 May 2017 |website=BBC News |publisher=BBC |quote=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.}}</ref><ref>{{cite news |last1=Godeau |first1=Lucie |date=2 August 2009 |title=Chicken tikka masala claims its origins in Scotland |newspaper=Sydney Morning Herald |agency=Agence France Presse |url=http://www.smh.com.au//breaking-news-world/chicken-tikka-masala-claims-its-origins-in-scotland-20090802-e5mr.html |access-date=19 May 2017 |quote="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.}}</ref>


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 Soup|Campbell's]] [[tomato soup]].<ref>{{cite web|url=https://www.houstonchronicle.com/food-culture/article/How-to-make-Anita-Jaisinghani-s-butter-chicken-15914236.php|title=How to make Pondicheri's butter chicken at home|newspaper=[[Houston Chronicle]]|date=2021-02-01|accessdate=2021-03-15}} - [https://www.pressreader.com/usa/houston-chronicle/20210203/282454236672016 See at] [[Pressreader]]</ref>
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 Soup|Campbell's]] [[tomato soup]].<ref>{{cite web|url=https://www.houstonchronicle.com/food-culture/article/How-to-make-Anita-Jaisinghani-s-butter-chicken-15914236.php|title=How to make Pondicheri's butter chicken at home|newspaper=[[Houston Chronicle]]|date=2021-02-01|accessdate=2021-03-15}} - [https://www.pressreader.com/usa/houston-chronicle/20210203/282454236672016 See at] [[Pressreader]]</ref> This is disputed by author Jo Monroe, who claims that this story was deliberately invented by the founder of a London restaurant "to entertain journalists".<ref name="Monroe">{{cite book |last1=Monroe |first1=Jo |title=Star of India: The Spicy Adventures of Curry |date=September 2005 |publisher=John Wiley & Sons |isbn=978-0-470-09188-3 |pages=135-137 |url=https://books.google.com/books?id=NC42BaKAwXAC&pg=PA135 |access-date=29 November 2021}}</ref>   


Another explanation is that it originated in a restaurant in [[Glasgow]], Scotland.<ref name="Glasgow 2016">{{cite news|title=From Charles Mackintosh's waterproof to Dolly the sheep: 43 innovations Scotland has given the world|url=https://www.independent.co.uk/news/uk/home-news/charles-mackintosh-chemist-waterproof-google-doodle-scotland-inventions-innovation-bicycles-a7499911.html|work=The Independent|date=30 December 2016}}</ref><ref name="book"/> This version recounts how a [[British Bangladeshis| British Bangladeshi]] chef, Ali Ahmed Aslam, proprietor of the Shish Mahal restaurant in Glasgow,<ref>[http://www.shishmahal.co.uk/tikka-masala/ Campaign to establish the priority of Glasgow]</ref> invented chicken tikka masala by improvising a sauce made from yogurt, cream, and spices.<ref name="Glasgow">{{cite web|title=Glasgow 'invented' Tikka Masala|url=http://news.bbc.co.uk/1/hi/scotland/glasgow_and_west/8161812.stm|website=BBC News|publisher=BBC|date=21 July 2009|access-date=19 May 2017}}</ref><ref>{{cite news|title=Chicken tikka masala claims its origins in Scotland|last1=Godeau| first1=Lucie | agency=Agence France Presse|url=http://www.smh.com.au//breaking-news-world/chicken-tikka-masala-claims-its-origins-in-scotland-20090802-e5mr.html |newspaper=Sydney Morning Herald |date=2 August 2009 |access-date=19 May 2017}}</ref> In 2013, his son Asif Ali told the story of its invention in 1971 to the BBC's ''[[Hairy Bikers]]'' TV cookery programme:<ref name=Bikers/>
Rahul Verma, a food critic who writes for ''[[The Hindu]]'',<ref>{{cite web|title=Author profile: Rahul Verma|url=http://www.thehindu.com/profile/author/rahul-verma/|website=The Hindu|access-date=13 May 2017}}</ref> said he first tasted the dish in 1971 and that its origins were in [[Punjab, India|Punjab]], India. He said, "It's basically a Punjabi dish not more than 40–50 years old and must be an accidental discovery which has had periodical improvisations."<ref name="telegraph.co.uk">{{cite news |title=Chicken tikka masala debate grows as Indian chefs reprimand Scottish MPs over culinary origins |url=https://www.telegraph.co.uk/foodanddrink/5972643/Chicken-tikka-masala-row-grows-as-Indian-chefs-reprimand-Scottish-MPs-over-culinary-origins.html | work=The Daily Telegraph | location=London | first1=Dean | last1=Nelson | first2=Jalees | last2=Andrabi | date=4 August 2009 | access-date=28 April 2010}}</ref><ref name="Glasgow 2016"/>


{{quote|On a typical dark, wet Glasgow night, a bus driver coming off shift came in and ordered a chicken curry. He sent it back to the waiter saying it's dry. At the time, Dad had an ulcer and was enjoying a plate of tomato soup. So he said why not put some tomato soup into the curry with some spices. They sent it back to the table and the bus driver absolutely loved it. He and his friends came back again and again and we put it on the menu.<ref name=Bikers>BBC Hairy Bikers' Best of British Series 2: 5. Food and the Empire. First shown: 6.30pm 5 April 2013</ref>}}
==Popularity==
Chicken tikka masala is served in restaurants around the world.<ref>{{cite web|last1=Kumar|first1=Rakesh|title=Tastes that travel|url=http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/tastes-that-travel/article2241239.ece|website=The Hindu|publisher=Kasturi & Sons Ltd|access-date=19 May 2017|location=Chennai, India|date=24 February 2007}}</ref><ref>{{cite news |title=The Spice of Life |url=http://www.time.com/time/magazine/article/0,9171,1174750,00.html |archive-url=https://web.archive.org/web/20070516041440/http://www.time.com/time/magazine/article/0,9171,1174750,00.html |url-status=dead |archive-date=16 May 2007 |work=[[Time (magazine)|Time]] |author=Aravind Adiga | date=20 March 2006 |access-date=1 June 2007}}</ref>


==Popularity==
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|Chinese stir fry]].<ref>{{cite news |url=https://www.mirror.co.uk/news/uk-news/stir-fry-now-britains-most-popular-165120|title=Stir-fry now Britain's most popular foreign dish |work=Daily Mirror| date=21 January 2012 }}</ref>
Chicken tikka masala is served in restaurants around the world,<ref>{{cite web|last1=Kumar|first1=Rakesh|title=Tastes that travel|url=http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/tastes-that-travel/article2241239.ece|website=The Hindu|publisher=Kasturi & Sons Ltd|access-date=19 May 2017|location=Chennai, India|date=24 February 2007}}</ref><ref>{{cite news |title=The Spice of Life |url=http://www.time.com/time/magazine/article/0,9171,1174750,00.html |work=[[Time (magazine)|Time]] |author=Aravind Adiga | date=20 March 2006 |access-date=1 June 2007}}</ref> including Indian restaurants in the United Kingdom and North America. 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|Chinese stir fry]].<ref>{{cite news |url=https://www.mirror.co.uk/news/uk-news/stir-fry-now-britains-most-popular-165120|title=Stir-fry now Britain's most popular foreign dish |work=Daily Mirror| date=21 January 2012 }}</ref>


In 2001, British [[Secretary of State for Foreign and Commonwealth Affairs|Foreign Secretary]] [[Robin Cook]] mentioned the dish in a speech acclaiming the benefits of Britain's [[multiculturalism]], declaring:
In 2001, British [[Secretary of State for Foreign and Commonwealth Affairs|Foreign Secretary]] [[Robin Cook]] mentioned the dish in a speech acclaiming the benefits of Britain's [[multiculturalism]], declaring:
{{quote|Chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy.<ref name=Guardian2001>{{cite news |url=https://www.theguardian.com/world/2001/apr/19/race.britishidentity |title=Robin Cook's chicken tikka masala speech: Extracts from a speech by the foreign secretary to the Social Market Foundation in London |date=19 April 2001 |newspaper=The Guardian }}</ref><ref name="Mannur 2009 3">{{cite book |first=Anita |last=Mannur |title=Culinary Fictions: Food in South Asian Diasporic Culture |year=2009 |publisher=Temple University Press |page=3 |isbn=978-1-4399-0077-2 }}</ref><ref name="Collingham 2006 2">{{cite book |first=E. M. |last=Collingham |title=Curry: A Tale of Cooks and Conquerors |location=Oxford; NY |publisher=Oxford University Press |year=2006 |page=[https://archive.org/details/currytaleofcooks00coll/page/2 2] |isbn=0-19-517241-8 |url=https://archive.org/details/currytaleofcooks00coll |url-access=registration }}</ref><ref>Jo Monroe, ''Star of India: The Spicy Adventures of Curry'' (Wiley: 2005 {{ISBN|9780470091883}}) [https://books.google.com/books?id=NC42BaKAwXAC&pg=PA137&dq=chicken+tikka+masala+national+dish&hl=en&sa=X&ved=0CCQQ6AEwAWoVChMIkJys4fzZxwIVhRU-Ch3HPw4K#v=onepage&q=chicken%20tikka%20masala%20national%20dish&f=false pp. 136-137].</ref><ref name="Collingham 2006">{{cite book |last=Collingham |first = Elizabeth M. |title=Curry: A Tale of Cooks and Conquerors| publisher=Oxford University Press| year=2006 |pages=[https://archive.org/details/currytaleofcooks00coll/page/2 2]–12| isbn=0-19-517241-8|url=https://archive.org/details/currytaleofcooks00coll| url-access=registration}}</ref>}}
{{quote|Chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy.<ref name=Guardian2001>{{cite news |url=https://www.theguardian.com/world/2001/apr/19/race.britishidentity |title=Robin Cook's chicken tikka masala speech: Extracts from a speech by the foreign secretary to the Social Market Foundation in London |date=19 April 2001 |newspaper=The Guardian }}</ref><ref name="Mannur 2009 3">{{cite book |first=Anita |last=Mannur |title=Culinary Fictions: Food in South Asian Diasporic Culture |year=2009 |publisher=Temple University Press |page=3 |isbn=978-1-4399-0077-2 }}</ref><ref name="Monroe"/><ref name="Collingham 2006">{{cite book |last=Collingham |first = Elizabeth M. |title=Curry: A Tale of Cooks and Conquerors| publisher=Oxford University Press| year=2006 |pages=[https://archive.org/details/currytaleofcooks00coll/page/2 2]–12| isbn=0-19-517241-8|url=https://archive.org/details/currytaleofcooks00coll| url-access=registration}}</ref>}}


==See also==
==See also==
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* [[List of chicken dishes]]
* [[List of chicken dishes]]
* [[Mughlai cuisine]]
* [[Mughlai cuisine]]
*[[General Tso's chicken]]


==References==
==References==
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==Further reading==
==Further reading==
* ''Curry Club Tandoori and Tikka Dishes'', Piatkus, London — {{ISBN|0-7499-1283-9}} (1993)
* ''Curry Club Tandoori and Tikka Dishes'', Piatkus, London – {{ISBN|0-7499-1283-9}} (1993)
*''Curry Club 100 Favourite Tandoori Recipes'', Piatkus, London — {{ISBN|9780749914912}} (1995)
*''Curry Club 100 Favourite Tandoori Recipes'', Piatkus, London – {{ISBN|9780749914912}} (1995)
* ''India: Food & Cooking'', New Holland, London — {{ISBN|978-1-84537-619-2}} (2007)
* ''India: Food & Cooking'', New Holland, London – {{ISBN|978-1-84537-619-2}} (2007)


==External links==
==External links==
{{Commons category|Chicken tikka masala}}
*{{Commons category-inline|Chicken tikka masala}}
{{cookbook|Chicken Tikka Masala}}
*{{wikibooks-inline|Cookbook:Chicken Tikka Masala}}
 
{{Portalbar|Bangladesh|India|Pakistan|United Kingdom|Food}}
{{Portalbar|Bangladesh|India|Pakistan|United Kingdom|Food}}
{{English cuisine}}
{{English cuisine}}
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[[Category:National dishes]]
[[Category:National dishes]]
[[Category:Masalas]]
[[Category:Masalas]]
[[Category:Curry in the United Kingdom]]

Revision as of 22:00, 25 June 2022


Not to be confused with Chicken tikka.
"Chicken masala" redirects here. For the Italian dish, see Chicken marsala.

Chicken tikka masala
Chicken tikka masala.jpg
Chicken tikka masala
CourseMain course
Place of originUnited Kingdom
Indian subcontinent
Serving temperatureHot
Main ingredientsChicken, yogurt, cream, tomato, onion, garlic, ginger, chili pepper
VariationsLamb, fish or paneer tikka masala

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks (chicken tikka) in spiced curry sauce. The curry is usually creamy and orange-coloured. The dish was popularised by cooks from India living in Great Britain and is offered at restaurants around the world.

Composition

Chicken tikka masala is composed of chicken tikka, boneless chunks of chicken marinated in spices and yogurt that are roasted in an oven, served in a creamy curry sauce.[1][2] 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.[3][4] The sauce usually includes tomatoes (frequently as purée), cream, coconut cream and a masala spice mix. The sauce and chicken pieces may be coloured orange using foodstuffs such as turmeric, paprika, tomato purée or with food dye. Chicken tikka masala is similar to butter chicken, both in the method of creation and appearance.

Origins

The origin of the dish is not certain, but many sources attribute it to the South Asian community in Great Britain; some sources also cite Glasgow as the city of origin.[2][5][6]

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.[7]

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."[8] 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."[8]

Another explanation is that it originated in a restaurant in Glasgow, Scotland.[9][1] 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.[10][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 deliberately invented by the founder of a London restaurant "to entertain journalists".[13]

Rahul Verma, a food critic who writes for The Hindu,[14] said he first tasted the dish in 1971 and that its origins were in Punjab, India. He said, "It's basically a Punjabi dish not more than 40–50 years old and must be an accidental discovery which has had periodical improvisations."[15][9]

Popularity

Chicken tikka masala is served in restaurants around the world.[16][17]

According to a 2012 survey of 2,000 people in Britain, it was the country's second-most popular foreign dish to cook, after Chinese stir fry.[18]

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

Chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy.[19][20][13][21]

See also

References

  1. ↑ 1.0 1.1 Lloyd, J and Mitchinson, J. The Book of General Ignorance. Faber & Faber, 2006
  2. ↑ 2.0 2.1 Siciliano-Rosen, Laura; Rogers, Kara. "Chicken tikka masala". Encyclopaedia Britannica. Retrieved 28 December 2020.
  3. ↑ 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.
  4. ↑ Webb, Andrew (2011). Food Britannia. Random House. p. 177. ISBN 978-1847946232. Retrieved 3 June 2014.
  5. ↑ Dutt, Vijay (21 October 2007). "60 years of Chicken Tikka Masala". Hindustan Times. Retrieved 13 December 2021.
  6. ↑ Taylor, Emma. "Most people have no clue chicken tikka masala isn't an Indian dish, according to a top Indian chef". Insider. Retrieved 13 December 2021.
  7. ↑ Thaker, Aruna; Barton, Arlene (2012). Multicultural Handbook of Food, Nutrition and Dietetics. John Wiley & Sons. p. 74. ISBN 9781405173582.
  8. ↑ 8.0 8.1 Grove, Peter; Grove, Colleen (2008). "Is It or Isn't It? (The Chicken Tikka Masala Story)". Menu Magazine. Grove Publications. Archived from the original on 27 November 2016. Retrieved 19 May 2017.
  9. ↑ 9.0 9.1 "From Charles Mackintosh's waterproof to Dolly the sheep: 43 innovations Scotland has given the world". The Independent. 30 December 2016.
  10. ↑ "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.
  11. ↑ 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.
  12. ↑ "How to make Pondicheri's butter chicken at home". Houston Chronicle. 1 February 2021. Retrieved 15 March 2021. - See at Pressreader
  13. ↑ 13.0 13.1 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. ↑ Kumar, Rakesh (24 February 2007). "Tastes that travel". The Hindu. Chennai, India: Kasturi & Sons Ltd. Retrieved 19 May 2017.
  17. ↑ Aravind Adiga (20 March 2006). "The Spice of Life". Time. Archived from the original on 16 May 2007. Retrieved 1 June 2007.
  18. ↑ "Stir-fry now Britain's most popular foreign dish". Daily Mirror. 21 January 2012.
  19. ↑ "Robin Cook's chicken tikka masala speech: Extracts from a speech by the foreign secretary to the Social Market Foundation in London". The Guardian. 19 April 2001.
  20. ↑ Mannur, Anita (2009). Culinary Fictions: Food in South Asian Diasporic Culture. Temple University Press. p. 3. ISBN 978-1-4399-0077-2.
  21. ↑ Collingham, Elizabeth M. (2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. pp. 2–12. ISBN 0-19-517241-8.

Further reading

External links

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