Chicken tikka masala

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Template:Use British English Template:Infobox food 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: Template:Quote

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 Chicken tikka masala. Encyclopaedia Britannica. Retrieved 28 December 2020.
  3. ↑ A Cultural Politics of Curry in "Hybrid Cultures, Nervous States: Britain and Germany in a (post)colonial World"{{#if:|, {{{last}}}}. Rodopi BV(2010). ISBN 9789042032286
  4. ↑ Food Britannia{{#if:|, {{{last}}}}. Random House(2011). ISBN 978-1847946232
  5. ↑ 60 years of Chicken Tikka Masala. Hindustan Times(21 October 2007). Retrieved 13 December 2021.
  6. ↑ 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. ↑ Multicultural Handbook of Food, Nutrition and Dietetics{{#if:|, {{{last}}}}. John Wiley & Sons(2012). ISBN 9781405173582
  8. ↑ 8.0 8.1 Is It or Isn't It? (The Chicken Tikka Masala Story). Menu Magazine. Grove Publications(2008). 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.
  11. ↑ Chicken tikka masala claims its origins in Scotland. Sydney Morning Herald(2 August 2009). Retrieved 19 May 2017.
  12. ↑ How to make Pondicheri's butter chicken at home(2021-02-01). - See at Pressreader
  13. ↑ Star of India: The Spicy Adventures of Curry{{#if:|, {{{last}}}}. John Wiley & Sons(September 2005). ISBN 978-0-470-09188-3
  14. ↑ Author profile: Rahul Verma. The Hindu. Retrieved 13 May 2017.
  15. ↑ Chicken tikka masala debate grows as Indian chefs reprimand Scottish MPs over culinary origins. The Daily Telegraph(4 August 2009). Retrieved 28 April 2010.
  16. ↑ Tastes that travel. The Hindu. Kasturi & Sons Ltd(24 February 2007). Retrieved 19 May 2017.
  17. ↑ The Spice of Life. Time(20 March 2006). Retrieved 1 June 2007.
  18. ↑ Stir-fry now Britain's most popular foreign dish. Daily Mirror(21 January 2012).

Further reading

  • Curry Club Tandoori and Tikka Dishes, Piatkus, London – Template:ISBN (1993)
  • Curry Club 100 Favourite Tandoori Recipes, Piatkus, London – Template:ISBN (1995)
  • India: Food & Cooking, New Holland, London – Template:ISBN (2007)

Template:English cuisine Template:Scottish cuisine Template:Bangladeshi dishes Template:Indian Dishes Template:Chicken dishes

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