Just what makes this takeaway favourite so popular? And is it really British born? We sift through the spice rack to learn about this classic

When you think about quintessential British dishes, the obvious ones come to mind. A roast on a Sunday, a bag of fish and chips (best eaten straight out of the paper, of course), or how about a rich and spicy chicken tikka masala? That last one might give you pause, but like all the best recipes, a little controversy adds to the flavour.

History of chicken tikka masala

While its roots are firmly in south Asia, the leading theory is that the dish was actually invented in Glasgow by British Pakistani chef Ali Ahmed Aslam. The story goes that a sauce-loving customer complained about his chicken tikka being dry, so Ali added tinned tomato soup along with some additional spices and, voila, the chicken tikka masala was born. Of course, this has been disputed by other claimants of the recipe, but who doesn’t love the idea of quietening a fussy dinner guest with a stroke of ingenuity, a recipe fusion and the clever use of your storecupboard? Sounds like the perfect meal to master to me.

Strangely enough, chicken tikka masala might have more in common with a Sunday roast than you’d think. After all, it’s a combo of grilled or roasted meat and a gravy, with some vegetables somewhere in between. What completes this fusion and makes it the curry most ordered in British Indian takeaways is the masala element. But just what is it? ‘At its simplest, “masala” is the Hindi word for spice or a spice blend,’ explains Sarina Kamini, food writer and author of What We Call Masala (Murdoch Books, £25). ‘For a chicken tikka masala, there’s a lot of earthy spicing, smoky mild heat and the zing from the garlic, onion and ginger. Yogurt contributes to the tang. And a kiss of sugar is a must.’

What spices go in a chicken tikka masala recipe?

The spicing is what can often confuse people, but it’s worth noting that, given the recipe’s globe-trotting history, almost every home will have a slightly different take on the blend, making it hard to really go wrong. However, in keeping with Sarina’s description, you can expect for there to be cumin, turmeric, paprika and a chilli powder of some kind – I lean towards Kashmiri, which is less fiery than the rest.

What else goes in a chicken tikka masala recipe?

When it comes to the meat, chicken breast is typical for its clean flavour. If you’re after something richer, opt for chicken thighs, and if you don’t mind tending to the stove, griddling your meat will have even juicier results. When it comes to the tomatoes in the sauce, Sarina chooses fresh, but as this is likely to be a dish you will rustle up in the colder months, the chances of getting your hands on ripe toms are slim. Subbing in a good quality passata will do the trick – and save you peeling and sieving, too.

The only question now is what you’ll serve yours with. Steamed rice, naan bread, or perhaps take a leaf out of Sarina’s book. ‘My favourite thing to do with any leftover tikka masala gravy is to use it as a dipping sauce for hot chips. No waste and a crowd-pleaser.’ Now if that isn’t a delicious example of a fusion dish, I don’t know what is.