Chicken Tikka Masala is a dish celebrated worldwide, but its origins are as rich and complex as its flavor. While it’s often associated with Indian cuisine, many food historians believe the dish actually originated in the United Kingdom. As the story goes, it was created in the 1960s by South Asian cooks in Glasgow who adapted traditional Indian chicken tikka to suit British tastes by adding a creamy tomato-based sauce. This fusion of cultures led to one of the most beloved dishes in the UK, even earning the title of “Britain’s true national dish” from former Foreign Secretary Robin Cook in 2001.
The roots of Chicken Tikka Masala lie in its predecessor—chicken tikka, which dates back centuries in South Asia. Chicken tikka involves marinating pieces of chicken in yogurt and spices, then grilling or roasting them in a tandoor (clay oven). This method of cooking imparts a smoky flavor and tender texture. While chicken tikka was already a staple in Indian cuisine, it was the addition of a rich, creamy sauce that transformed it into the comfort food known and loved today.
The dish’s evolution reflects the migration patterns and cultural blending that occurred throughout the 20th century. As Indian and Pakistani communities settled in the UK, they brought their food traditions with them. To cater to local palates, chefs began tweaking recipes—adding cream, tomatoes, or butter to create richer sauces. Thus, Chicken Tikka Masala was born from the desire to make traditional food more accessible while maintaining its bold, aromatic spices.
Chicken Tikka Masala also tells a broader story about how food travels, adapts, and unites cultures. Its international popularity speaks to the power of culinary fusion—how a dish rooted in one part of the world can become a staple in another. It’s now a regular feature on menus from New York to New Delhi, served with naan or rice, often as a cozy, satisfying main course.
Whether you’re enjoying it at a restaurant or making it at home, Chicken Tikka Masala is more than just a meal—it’s a delicious reminder of how tradition and innovation can blend seamlessly. Ready to make your own? This recipe is a warm, approachable version you’ll want to add to your rotation.
Chicken Tikka Masala Recipe
Ingredients (Alphabetical Order)
Tandoori Chicken:
- 4 boneless skinless chicken breasts
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 2 tablespoons minced fresh ginger
- 1 tablespoon tandoori masala (like Shan brand)
- 3 tablespoons unsalted butter, plus more for baking sheet
- 1 cup plain yogurt
Tikka Masala Sauce:
- 1 teaspoon honey
- 1 cup heavy cream
- 1/4 cup dried fenugreek leaves (kasoori methi)
- 2 tablespoons tandoori masala (like Shan brand)
- 3 cups canned marinara sauce
- Kosher salt, to taste
- 1 stick (8 tablespoons) unsalted butter
Instructions (Friendly and Casual Version)
Tandoori Chicken:
- First, melt the butter in a small pan over medium heat. Add the tandoori masala and stir it around for a couple of minutes until it smells amazing.
- In a big bowl, whisk the toasted spice mix into the yogurt, then add the ginger, lemon juice, salt, and garlic. Mix it all together well.
- Toss in the chicken breasts and make sure they’re coated all over. Cover the bowl and pop it in the fridge for at least an hour. If you can wait 6 hours, even better—but don’t go over 8 hours.
- When you’re ready to cook, preheat your oven to 350°F. Butter a baking sheet and spread the chicken out on it.
- Bake the chicken for 12 to 15 minutes, until fully cooked (you’re looking for an internal temp of 165°F). Then switch your oven to broil for 3 more minutes to get that nice charred look.
- Slice or chop the chicken and get it ready to dive into that luscious sauce.
Tikka Masala Sauce:
- In a large saucepan, melt the butter over medium heat. Toss in the fenugreek leaves and tandoori masala and stir until it smells incredible—about 2-3 minutes.
- Pour in the marinara sauce and bring everything to a nice simmer.
- Add the heavy cream, honey, and a pinch of salt (taste as you go). Let it simmer gently for around 5 minutes, until you see some buttery goodness floating on top.
- Add the cooked chicken to the sauce, stir to coat everything, and serve hot with naan or rice.