Have you ever wondered how a creamy, tomato-based curry with chunks of marinated chicken became England’s national dish? It’s a fascinating story that perfectly captures Britain’s multiculturalism and ability to adapt foreign influences into something uniquely British. Let’s dive into the surprising journey of chicken tikka masala – a dish that’s neither fully Indian nor fully British, but somehow represents modern British identity better than almost anything else.
What Exactly Is Chicken Tikka Masala?
Before we explore why it’s England’s national dish let’s be clear about what chicken tikka masala actually is
- Chicken tikka: Boneless chicken pieces marinated in yogurt and spices, traditionally cooked in a tandoor oven
- Masala sauce: A creamy, tomato-based sauce with various spices
- Final dish: Roasted chicken tikka pieces served in the masala sauce
The dish is typically orange-colored due to the tomato base and spices, and has a mild, creamy flavor that appeals to British palates who traditionally prefer their meat served with gravy
The Surprising Origins: Not As Indian As You Think
One of the most fascinating aspects of chicken tikka masala is its disputed origins. While many assume it’s an authentic Indian dish the evidence suggests otherwise.
The Glasgow Connection
Many believe the dish was created in Glasgow, Scotland in the 1970s. The most popular origin story credits Ali Ahmed Aslam, owner of the Shish Mahal restaurant in Glasgow. As the story goes:
- A customer complained that their chicken tikka (a traditional Indian dish) was too dry
- The chef improvised by adding a sauce made from tomato soup, spices, and cream
- The customer loved it, and chicken tikka masala was born
Ali Ahmed Aslam, who sadly passed away in December 2022, opened his restaurant in 1964. His creation became so famous that in 2009, Mohammad Sarwar, a local parliamentarian, even attempted to get EU protected status for chicken tikka masala as a Glasgow invention – though this effort failed when many other restaurants claimed to have invented it too.
Alternative Theories
There are competing theories about the dish’s origin:
- Punjab region: Some food critics, like Rahul Verma, claim the dish originated in Punjab and was later modified
- Bangladeshi chefs: Many believe it was created by Bangladeshi or Pakistani immigrant chefs working in Britain
- Building on existing recipes: Some think it evolved from the Shahi Chicken Masala recipe found in Mrs. Balbir Singh’s 1961 cookbook “Indian Cookery”
What we do know for sure is that the dish represents a culinary fusion – taking a traditionally dry chicken dish and adding a gravy-like sauce to appeal to British tastes.
How Curry Became British: A Historical Perspective
To understand how chicken tikka masala became England’s national dish, we need to look at Britain’s long relationship with curry.
Victorian-Era Curry Craze
Believe it or not, curry was already popular in Britain by the mid-1800s! During the Victorian era, curry was so fashionable that a cookbook from 1852 declared dinners incomplete without curry on the table. This was largely due to the influence of the East India Company, whose members returned to Britain with a taste for Indian cuisine.
However, these early British curries were often simplified adaptations – lighter, less spicy, and less oily than authentic Indian versions. They were essentially British interpretations of Indian food.
Decline and Revival
The popularity of curry faded over time, and by the 1930s, only a handful of restaurants in Britain served “Indian” food. But then came a significant revival led by Bangladeshi immigrants, many from the Sylhet region, who had previously worked on steamships.
These immigrants opened “curry houses” across Britain, serving adaptations of Indian cuisine that catered to British tastes. It was in this environment that chicken tikka masala likely emerged – a perfect fusion dish that combined Indian cooking techniques with British preferences.
The Official Declaration: A “True British National Dish”
The status of chicken tikka masala as England’s national dish was cemented in 2001 when Robin Cook, then Foreign Secretary, made a famous speech declaring:
“Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.”
Cook highlighted that while chicken tikka is an Indian dish, “the masala sauce was added to satisfy the desire of British people to have their meat served in gravy.” This statement perfectly captured why the dish represents Britain’s multicultural identity.
Why Chicken Tikka Masala Represents Modern Britain
So why did this particular curry rise to become England’s national dish? Here are some compelling reasons:
1. Cultural Fusion in Edible Form
Chicken tikka masala physically represents the blending of cultures – Indian cooking techniques with British taste preferences. It’s multiculturalism on a plate.
2. Immense Popularity
The dish is ordered in massive volumes across Britain, rivaling traditional British favorites like fish and chips and Yorkshire puddings. It’s estimated to be one of the most popular restaurant dishes in the UK.
3. Symbol of Immigrant Contribution
The dish celebrates how immigrant communities have enriched British culture. Bangladeshi, Pakistani, and Indian chefs created something new that has become part of Britain’s national identity.
4. Reflects British Colonial History
The dish indirectly acknowledges Britain’s colonial past while transforming that relationship into something positive and mutually beneficial in the post-colonial era.
The Competition: Other National Dish Contenders
While chicken tikka masala is widely considered England’s national dish, it’s worth noting that there are other contenders:
- Fish and chips: The traditional fried fish with chips is perhaps the most iconic British food
- Roast beef and Yorkshire pudding: The classic Sunday roast dinner
- Regional dishes: Each nation within the UK has its own national dishes:
- Scotland: Haggis
- Wales: Welsh cawl
- Northern Ireland: Ulster fry
This creates an interesting situation where chicken tikka masala is considered England’s national dish specifically, though it was actually invented in Scotland!
Make Your Own Chicken Tikka Masala at Home
Want to try making this iconic British-Indian fusion dish yourself? Here’s a recipe based on traditional methods:
Ingredients
For the chicken marinade:
- 800g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1½ tablespoons minced garlic
- 1 tablespoon ginger, diced and crushed
- 2 tablespoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili (or ½ teaspoon ground red chili powder)
- 1 teaspoon salt
For the sauce:
- 2 tablespoons vegetable or canola oil
- 2 tablespoons butter
- 2 small onions, finely diced
- 1½ tablespoons garlic, finely grated
- 1 tablespoon ginger, finely grated
- 1½ teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili
- 1 teaspoon ground coriander
- 1½ teaspoons garam masala
- 400g tomato puree
- 1 teaspoon ground red chili powder (adjust to taste)
- 1 teaspoon salt
- 1¼ cups heavy cream
- 1 teaspoon brown sugar
- ¼ cup water (if needed)
- 4 tablespoons fresh cilantro to garnish
Instructions
- Combine the chicken with all marinade ingredients and let sit for at least 1 hour (overnight is better)
- Heat oil in a large pot and cook the marinated chicken in batches for about 3 minutes per side until browned (not fully cooked). Set aside.
- Melt butter in the same pan and fry the onions until soft
- Add garlic and ginger, sauté for 1 minute, then add spices and fry for 20 seconds
- Pour in tomato puree, chili powder, and salt. Simmer for 10-15 minutes until the sauce thickens and darkens
- Stir in the cream and sugar, then add the chicken and simmer for 8-10 minutes until chicken is cooked through
- Add water if needed to thin the sauce
- Garnish with cilantro and serve with rice or naan
The Cultural Significance Today
Today, chicken tikka masala continues to be a symbol of modern British identity. It represents how Britain has evolved from an imperial power imposing its culture on others to a multicultural society that embraces and adapts external influences.
In many ways, the dish tells a story of immigration, adaptation, and cultural exchange. It shows how immigrant communities haven’t just been assimilated into British culture but have actively shaped and redefined what it means to be British.
So why is chicken tikka masala the national dish of England? Because it perfectly encapsulates the modern British experience – a fusion of traditions that creates something new and uniquely British.
The next time you enjoy this creamy, flavorful curry, remember that you’re tasting not just a delicious meal but a piece of culinary history that tells the story of how Britain’s relationship with the world has evolved over centuries.
I find it fascinating how a dish created to satisfy British preferences has become such an important cultural symbol. It reminds us that national identity isn’t static – it evolves and adapts just like the recipes we love. Now, I’m off to make some chicken tikka masala for dinner! What’s your favorite version of this iconic dish?
Cooking Chicken Tikka Masala
I highly recommend getting a head start on your chicken tikka masala the day before you want to cook it, just to give your chicken thighs time to marinate in all that spicy, yogurty goodness. Usually when I go out of my way to prep one thing, I’ll do everything — which in this case was also chopping veggies, measuring out spices and other ingredients, and even setting out the cookware I knew I’d need the next day.
That helps me especially because I am not particularly skilled at managing multiple pans at once, and for this recipe, if I wanted to cook everything at the same time, I’d be making: 1) chicken, 2) tikka masala sauce, 3) basmati rice and 4) naan. I don’t have enough kitchen space for all that, and I most definitely do not have the brain space for it.
So, the day that I intended to do the most cooking, I started off my morning by prepping the naan dough, which had risen and was ready to be cooked up on my lunch break. It was pretty simple to divide the dough, roll it out, cook one naan at a time, and slather the whole thing in the garlic butter I’d left melting on the stove. Cooking naan is a fairly quick process, so you won’t have a ton of time to be thinking about anything else.
After that was done, I transitioned to my chicken. The recipe I’ve selected, you might notice, mentions that should start the tomato gravy and then deal with the chicken… but in reading the recipe, I couldn’t find a ton of benefit in doing it exactly that way. So, as a result, I cooked the chicken in the oven during my lunch break as well. That involved skewering your marinated chicken thigh bites (I used metal skewers, since they’re super easy to clean and reuse) and baking it all at high heat for about 20 minutes (flipping halfway through). That meant I got that part of my meal over and done with before I had to head back to work to finish off my day. I pulled the chicken off the skewers when they’d cooled, covered ‘em, and then popped them in the fridge. I brought the plate of chicken out when I started my gravy so that the pieces wouldn’t be super cold when I dumped them into the sauce, but the sauce is going to do just fine in warming everything up; you just might want to let the chicken simmer for a little while longer than the recipe calls for.
Whew. Got all that? Because now we’re finally about to start on that sauce.
I heated up ghee and sautéed my onions until they were nice and golden, then I added ginger, garlic, and green chili. Cook until that’s fragrant, then add your spice blend (I highly recommend mixing it all up before you start cooking, if only to keep track of what you’ve added and what you haven’t). You’ll mix everything up, then lower the heat and add your tomatoes. Cook that down, then add water, and let the whole thing simmer until it gets nice and thick. At that point, add in some cream, then taste it all to see if it needs sugar. (You’ll know it does if it seems particularly astringent or tangy.) If it does, add ‘er in. Return the chicken and some fenugreek, let it get nice and warm, and then serve.
While the recipe calls for you to spend the post-water-addition simmer time making the chicken, I used that time to whip up some basmati rice, to which I added a cinnamon stick, cloves, cardamom pods, saffron, and ghee, which resulted in a savory, spiced rice similar to what I’ve had in Indian restaurants.
I plated the rice first, then poured some of the chicken tikka masala on top and popped my naan on the side. For my wine pairing, I opted for gewürztraminer. This white is sweet, aromatic, and floral, with a little hint of gingery spice and some sharp rose and grapefruit notes. It’s a great fit for highly spiced dishes.
Welcome to Grand Prix Gastronomy! Believe it or not, England’s national dish was voted to be Indian favorite chicken tikka masala.
This project is pretty simple. As a complement to each race weekend, I’ll be cooking the national dish of that race’s host country and sharing information about the process and that dish’s history along the way in an effort to grow more deeply immersed in the local culture from my own home.
How Chicken Tikka Masala became Britain’s national dish
FAQ
Is chicken tikka masala from India or England?
Chicken tikka masala has Indian culinary roots but was most likely created in Britain, specifically in Glasgow, Scotland, by a Bangladeshi chef named Ali Ahmed Aslam in the 1970s. It’s considered a British national dish because of its significant popularity there, with the dish adapted to British tastes by adding a rich, tomato-based, creamy sauce to the traditional Indian chicken tikka.
What is the national food of England?
England doesn’t have one single, officially designated national dish, but Fish and Chips is widely considered the most iconic national dish. Other strong contenders that are often named include Roast Beef (especially with Yorkshire Pudding) and the curry dish Chicken Tikka Masala. The answer often depends on who you ask, reflecting England’s diverse food culture and history.
Which country is famous for chicken tikka masala?
It’s British, made by British-Asians, as is Balti which surprised me!Feb 22, 2025
Who invented chicken tikka masala?
Ali Ahmed Aslam, a Glasgow-based chef and owner of Shish Mahal restaurant, is credited with inventing chicken tikka masala in the 1970s, reportedly by adding a creamy tomato sauce to chicken tikka after a customer complained it was too dry. The dish, a fusion of British and South Asian tastes, emerged from the Indian diaspora in Great Britain and is now considered a national dish of the UK.