Chicken Tikka Masala - Ingredients, preparation, history and origins.
Chicken Tikka Masala -The ingredients and ways it can be prepared.
Chicken Tikka Masala contains boneless chicken, spices, garam masala, spiced tomato-cream sauce, garlic, chilli pepper, coconut, yoghurt, salt, onions, and ginger. Other ingredients for Chicken Tikka Masala include cumin, cinnamon, pepper, paprika, and even jalapeno pepper. The dish takes about 2 to 2 and a half hours to cook. All the ingredients require thorough marination, before the chicken pieces get cooked in a tandoor or in a Dutch oven.
History/Origins of the Chicken Tikka Masala.
The origins of the Chicken Tikka Masala are an interesting aspect to the dish. The origins of the dish till this day generate constant debates in the UK and subcontinent communities. There are three major theories/beliefs regarding where the Chicken Tikka Masala was first made. In the UK, some people consider it to be the national dish. Maybe that’s one reason, the origins and where the Chicken Tikka Masala was first made still start debate to this day.
The first one takes us to Glasgow, Scotland. Ali Ahmed Aslam, who has a positive reputation in Glasgow, ran the famous ‘Shish Mahal’ restaurant in Glasgow. This restaurant has a massive cult following in Glasgow. The claim is that Aslam is the creator of the Chicken Tikka Masala. In the 1970s, when a displeased customer complained about his chicken being dry.
Aslam improvised and added yogurt, spices, tomato and other ingredients to make sure the chicken kept its juiciness and there you go. Thus, Aslam created the Chicken Tikka Masala.
The second theory surrounding the origins of the Chicken Tikka Masala take us back to the Indian subcontinent, in the vibrant, North-Indian state of Punjab.
Acclaimed food critic, Rahul Verma, claims that Chicken Tikka Masala is in fact a Punjabi dish that has been around for 40-50 years.
Verma mentions that the dish came from Punjab. He further claimed that the dish has periodical improvisations and that it got discovered by accident.
The 3rd and final theory regarding the origins of this popular dish take us back to the UK. Ethnic food historians, Colleen and Peter Grove claim that a Bangladeshi chef invented Chicken Tikka Masala while staying in Britain. To add a bit of a spin on the debate, Mrs Balbir Singh wrote a coveted book, titled, ‘Indian Cookery’. This book. Published in 1961, the book contains the recipe for Chicken Tikka Masala. Also, there are claims that the beginnings of the Chicken Tikka Masala go way back in time
to the Mughal Rule in India. According to some historians, the chefs of Mughal Ruler, Babur, made Chicken Tikka Masala during the rule of the Mughal Ruler, Babur., Legend has it that Babur was afraid of chicken bones. He was afraid of choking on the bones and ordered his chefs to cut the chicken into small, boneless pieces so they would be edible. Another theory related to the Tandoor oven in Indian culture dating back 5000 years ago. What the actual story is behind the origin of the Chicken Tikka Masala will always generate debate in the coming years. Who knows where it began. However, one thing is for sure. The Chicken Tikka Masala is a delicious dish and dear me, I would not mind one right now.