Chicken tikka masala: Difference between revisions

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Undid revision 1032387655 by 124.40.246.69 (talk) See Origins section in article

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+{{Short description|dish consisting of boneless chicken pieces in curry sauce gravy}}
+{{distinguish|Chicken tikka}}
+{{redirect|Chicken masala|the Italian dish|Chicken marsala}}
+{{pp-move-indef}}
+{{Use British English|date=December 2015}}
 {{Infobox food
 | name             = Chicken tikka masala
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 | image_size       = 200px
 | caption          = Chicken tikka masala
-| country          = [[Scotland]] (disputed)
+| country          = [[United Kingdom]] or [[Indian subcontinent]] (disputed)
-| creator          =Ali Ahmad Aslam (disputed)
+| creator          =
 | course           = [[Main course]]
 | served           = Hot
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 }}
-'''Chicken Tikka Masala''' is a [[curry]] that is made up of [[roast]]ed [[marinated]] chicken ([[:en:Chicken tikka|chicken tikka]]) in a [[curry]] sauce full of [[spice]]s. 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.<ref name="book">[[John Lloyd (writer)|Lloyd, J]] and [[John Mitchinson (researcher)|Mitchinson, J]]. ''[[The Book of General Ignorance]]''. Faber & Faber, 2006.</ref> Even though a sauce made of tomato and [[coriander]] is commonly used, there is no specific recipe for the sauce that everyone uses.<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&lpg=PA172|accessdate=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&lpg=PA177|accessdate=3 June 2014}}</ref>
+[[File:Chicken Tikka Masala KellySue.JPG|thumb|Chicken tikka masala, served atop rice]]
+[[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."
-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]].<ref>{{cite web|url=https://www.theguardian.com/world/2001/apr/19/race.britishidentity|title=Robin Cook's chicken tikka masala speech|date=19 April 2001|last=Cook|first=Robin|work=[[The Guardian]]|accessdate=18 April 2020}}</ref> 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.<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|accessdate=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 |accessdate=1 June 2007}}</ref>
+==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.
-The oldest reference to Chicken Tikka Masala is found in 1960s,<ref>{{Cite web|title=The Best Chicken Tikka Masala|url=https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-chicken-tikka-masala-7264944|access-date=2021-04-07|website=Food Network|language=th}}</ref><ref>{{Cite web|date=2017-06-11|title=The History of Chicken Tikka Masala|url=https://www.desiblitz.com/content/history-chicken-tikka-masala|access-date=2021-04-07|website=DESIblitz|language=en}}</ref> 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 dry [[:en:Chicken tikka|Chicken Tikka]].
+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==
+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.
+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>
+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/>
+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"/>
+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>
+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/>
+{{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 |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:
+{{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>}}
+==See also==
+* [[Balti (food)|Balti]], a South Asian dish
+* [[Chicken curry]], a spiced chicken dish
+* [[Butter chicken]], a mild curry dish of Indian origin
+* [[List of chicken dishes]]
+* [[Mughlai cuisine]]
 ==References==
 {{reflist}}
+==Further reading==
+* ''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)
+* ''India: Food & Cooking'', New Holland, London — {{ISBN|978-1-84537-619-2}} (2007)
-==Other websites==
+==External links==
-* {{commonscat-inline}}
+{{Commons category|Chicken tikka masala}}
-* {{cookbook-inline|Chicken Tikka Masala}}
+{{cookbook|Chicken Tikka Masala}}
-{{food-stub}}
-[[Category:Indian food]]
+{{Portalbar|Bangladesh|India|Pakistan|United Kingdom|Food}}
-[[Category:British food]]
+{{English cuisine}}
-[[Category:Chicken as food]]
+{{Scottish cuisine}}
+{{Bangladeshi dishes}}
+{{Indian Dishes}}
+{{Chicken dishes|state=collapsed}}
+{{Use dmy dates|date=June 2020}}
-{{simple-Wikipedia}}
+{{DEFAULTSORT:Chicken Tikka Masala}}
+[[Category:British cuisine]]
+[[Category:Indian cuisine in the United Kingdom]]
+[[Category:Indian chicken dishes]]
+[[Category:Indian curries]]
+[[Category:Indian meat dishes]]
+[[Category:Pakistani curries]]
+[[Category:Pakistani chicken dishes]]
+[[Category:Bengali curries]]
+[[Category:Bengali cuisine]]
+[[Category:Bangladeshi cuisine]]
+[[Category:Sylheti cuisine]]
+[[Category:Bangladeshi cuisine in the United Kingdom]]
+[[Category:Chicken dishes]]
+[[Category:Punjabi cuisine]]
+[[Category:Desi cuisine]]
+[[Category:National dishes]]
+[[Category:Masalas]]