Chicken Tikka Masala

Chicken tikka masala is a curry dish of chicken tikka, boneless chunks of chicken marinated in spices and yogurt and roasted in an oven, served in a creamy spiced sauce, typically tomato and coriander based. Its origin is disputed: one account credits Ali Ahmed Aslam, a British Pakistani chef at Glasgow's Shish Mahal restaurant in the 1960s, with improvising the sauce for a customer, while other historians point to Sultan Ahmed Ansari's Taj Mahal restaurant in Glasgow in the 1950s, and several sources credit the wider South Asian, particularly Bangladeshi, community of chefs who developed British Indian restaurant cuisine in the 1960s. A 1998 survey of 48 British recipes for the dish found chicken was the only ingredient common to all of them, and it is typically served with rice or flatbread.