Disputed — Punjab/Delhi tradition meets Glasgow innovation. The most credible account attributes tikka masala to Ali Ahmed Aslam of Shish Mahal restaurant in Glasgow in the 1970s, who added tinned tomato soup and cream to chicken tikka for a customer who complained his tikka was dry. The Punjab makhani tradition provided the template.
Chicken Tikka Masala is the most ordered dish in British Indian restaurants and is claimed as both the national dish of Britain and an adaptation of butter chicken. The tikka component is correct — grilled, marinated chicken pieces. The masala (sauce) is related to but distinct from makhani: more tomato, less butter, slightly more complex with green chilli and coriander. The debate about its origin (Punjab or Glasgow) continues — both are probably partially correct.
Kingfisher Premium lager — the standard British Indian restaurant accompaniment. For a wine approach: a Gewurztraminer from Alsace, whose lychee and spice notes mirror the warming masala spices.
{"Tikka marinade: yoghurt, Kashmiri chilli, ginger-garlic paste, cumin, coriander, garam masala, and oil — minimum 4 hours, overnight preferred","Cook the chicken under the grill at maximum heat until the surface chars — the char is the tikka, and tikka masala without char is just masala","The masala base: onion caramelised until deep golden (not browned — slowly caramelised, 20-30 minutes), then ginger, garlic, green chilli, tomato, and spices — cooked until the oil separates from the masala","Oil separation (bhuna technique): the masala is ready when the oil rises to the surface and the paste is no longer sticking to the base of the pan — this indicates the moisture has cooked off and the spices have fully bloomed","Cream added at the end, plus a squeeze of lemon and fresh coriander","The colour should be deep orange-red from the Kashmiri chilli and the caramelised tomato"}
The moment where tikka masala lives or dies is the bhuna — the oil separation. Watch the base of the pan as you stir the masala. Initially it sticks and burns. Keep stirring. Add 2-3 tablespoons of water if it catches, wait for the water to evaporate, then continue. When the masala becomes glossy and the oil pools around the edges of the paste, it is done. This point cannot be reached too quickly — it requires patience.
{"Under-caramelising the onion: the raw onion flavour dominates and the sauce lacks depth","Not allowing the oil to separate: under-cooked masala tastes of raw spice","Too much cream: the cream should add richness, not turn the dish white"}