Article in other languages:
 Chicken tikka masala with naan |
|
| Origin | |
|---|---|
| Alternate name(s) | CTM |
| Place of origin | Disputed:- United Kingdom India |
| Region or state | Disputed:- Glasgow (UK) Mughal Empire (India) |
| Creator(s) | Disputed:- Ahmed Aslam Ali (UK) Traditional (India) |
| Dish details | |
| Course served | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Chicken Yoghurt Cream Tomato Onion Chili pepper |
| Variations | Lamb tikka masala Fish tikka masala Paneer tikka masala |
Chicken Tikka Masala (CTM) (Urdu: مرغ تکہ مصالحہ; Bengali: চিকেন টিক্কা মাসালা; Hindi: चिकन टिक्का मसाला) is a curry dish where 'roast'ed chicken chunks ( tikka) are served in a rich red, creamy, lightly spiced, tomato-based sauce. The forerunner of this dish is Butter Chicken, a traditional Mughlai dish. The origins of CTM are disputed. One claim to is that it was invented by a GlasgowUnited Kingdom chef. Allegedly, attempts have been made to have the European Union grant chicken tikka masala Protected Geographical Status status as a Glaswegian dish. The national perception is that surveys have found chicken tikka masala to be the most popular dish in British restaurants and it has been called "Britain's true national dish." In fact, it is the most popular dish in Indian British curryhouses.
Contents |
Composition
Chicken Tikka Masala is chicken tikka chunks of chicken marinated in spices and yogurt then baked in a tandoor oven, in a masala ("mixture of spices") sauce.[1] There is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes, the only common ingredient was chicken.[2] The sauce usually includes tomatoes, frequently as puree, and either/or both cream and/or coconut cream and various spices. The sauce or chicken pieces (or both) are sometimes coloured orange or red with food dyes or with spices such as turmeric powder and tomato puree. If you do not want to use a red food dye, you can use paprika instead to get a similar effect.[3] Other tikka masala dishes replace chicken with lamb, fish or paneer.
Origins
The origins of chicken tikka masala are disputed. A widely reported explanation of the origins of the dish is that it was conceived in a British Bangladeshi restaurant.[1][4] Ahmed Aslam Ali claims to be the chef who invented the dish at his Shish Mahal restaurant in Glasgow by improvising a sauce made from yogurt, cream and spices.[5]
Efforts have even been made by Pakistani-born British MP Mohammed Sarwar to have chicken tikka masala granted a Protected Geographical Status by the European Union which would officially recognise Glasgow as the home of tikka masala curry.[6]
The popularity of chicken tikka masala has since broadened and it is served in many Indian, Bangladeshi, Nepalese and Pakistani restaurants around the world — even in India.[7][8]
The claim for a Scottish origin for the dish is disputed by a number of Indian chefs,[9] who counter claim that although there are different variations of the dish, it is an ancient dish once enjoyed by the Mughal Emperors.
Popularity
Chicken tikka masala is served in restaurants around the globe. A survey in the United Kingdom claimed it is that country's most popular restaurant dish.[1] One in seven curries sold in the UK is chicken tikka masala. The cross-cultural popularity of the dish in the UK led former Foreign Secretary Robin Cook to proclaim it as "Britain's true national dish".[2] Due to the demands of British tourists in India, Britain now exports chicken tikka masala to India and Bangladesh.[10]
See also
- Balti, another "Pakistani" dish invented in the United Kingdom.
- General Tso's chicken, another non-authentic dish seen as symbolic of a culture's cuisine.
- Curry chicken, a similar spiced chicken dish.
- Butter Chicken, A dish similar and often confused with Tikka Masala
Bibliography
- Curry Club Tandoori and Tikka Dishes, Piatkus, London — ISBN 0749912839 (1993)
- Curry Club 100 Favourite Tandoori Recipes, Piatkus, London — ISBN 07499149 & ISBN 0749917415 (1995)
- India: Food & Cooking, New Holland, London — ISBN 978-1845376192 (2007)
References
- ^ a b c Lloyd, J and Mitchinson, J. The Book of General Ignorance. Faber & Faber, 2006.
- ^ a b BBC E-Cyclopedia (2001-04-20). "Chicken tikka masala: Spice and easy does it". bbc.co.uk. http://news.bbc.co.uk/1/hi/special_report/1999/02/99/e-cyclopedia/1285804.stm. Retrieved 28 September 2007.
- ^ Chicken tikka masala with paprika, http://www.food-india.com/recipe/R051_R75/R071.htm, retrieved 2009-11-05
- ^ "From Bangladesh to Brick Lane". The Guardian. http://www.guardian.co.uk/uk/2002/jun/21/religion.bangladesh. Retrieved 2002-07-21.
- ^ Agencies (6 August 2009). "Scots lay claim to chicken tikka masala, Indians fume". The Times of India. http://timesofindia.indiatimes.com/news/world/uk/Scots-lay-claim-to-chicken-tikka-masala-Indians-fume/articleshow/4861329.cms. Retrieved 9 September 2009.
- ^ "BBC News Online: Glasgow 'invented' Tikka Masala". 2009-07-21. http://news.bbc.co.uk/1/hi/scotland/glasgow_and_west/8161812.stm. Retrieved 2009-12-31.
- ^ "The Hindu: Tastes that travel". http://www.thehindu.com/mp/2007/02/24/stories/2007022401910300.htm. Retrieved 2007-06-01.
- ^ Aravind Adiga (20 March 2006). "The Spice of Life". Time. http://www.time.com/time/magazine/article/0,9171,1174750,00.html. Retrieved 2007-06-01.
- ^ "Telegraph Online: Chicken tikka masala row grows as Indian chefs reprimand Scottish MPs over culinary origins". http://www.telegraph.co.uk/foodanddrink/5972643/Chicken-tikka-masala-row-grows-as-Indian-chefs-reprimand-Scottish-MPs-over-culinary-origins.html.
- ^ "India gets a taste of UK tikka". BBC News. 3 November 1999. http://news.bbc.co.uk/1/hi/uk/503680.stm. Retrieved 9 September 2009.
- Collingham, Elizabeth M (2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. pp. 2–3. ISBN 0195172418.
External links
 |
Wikibooks Cookbook has a recipe/module on |
 |
Wikimedia Commons has media related to: Chicken tikka masala |
Questions for article: