An internationally loved dish!
Chicken tikka masala is believed to first be made by a Bangladeshi chef at the restaurant, Shish Mahal in Glasgow, Scotland in 1971. The chef was Ali Ahmed Aslam. The story is that a customer complained about his chicken being dry, but since the chef was experiencing stomach ulcer at the time and consequently was a liquid-based diet, he decided to add a creamy tomato sauce to the chicken. The customer loved it and decided to come back to his restaurant for many years, bringing friends and loved ones. However, it is also believed by food historians and authors, Peter and Colleen Grove that the prototype for the dish was actually first made by Mrs. Babhir Singh. The recipe called Shahi Chicken Masala was published in her book, Indian Cookery in 1961. Others believe it derived from butter chicken, another popular Indian dish in Northern India. The dish consists of marinated boneless chicken pieces in tandoor and served in mildly spiced tomato-cream sauce. The tomato sauce typically contains garlic, onion, cumin, ginger, garam masala, coriander, cayenne pepper, and many more spices. This dish is internationally loved, especially in the U.S. and U.K.
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