Tikka Masala is a popular dish that is often associated with Indian cuisine, although its specific origins are a subject of debate. There are a few theories regarding the creation of Tikka Masala: 1. Indian Origins: One theory suggests that Tikka Masala originated in the Indian subcontinent, specifically in the Punjab region. It is believed to be an evolution of the Punjabi dish called “Butter Chicken” or “Murgh Makhani.” According to this theory, the dish was created in the mid-20th century by adding a tomato-based sauce or gravy to leftover tandoori chicken to make it more flavorful. 2. British Origins: Another theory suggests that Tikka Masala has its roots in British cuisine rather than Indian. According to this theory, the dish was invented in the United Kingdom by Bangladeshi chefs who sought to cater to the British palate. It is believed that in the 1960s or 1970s, Bangladeshi chefs in British curry houses started adding tomato soup or canned tomatoes to the tandoori chicken to make it milder and creamier for British customers. 3. Fusion Origins: A third theory proposes that Tikka Masala is a result of culinary fusion, blending Indian and British influences. This theory suggests that Indian chefs in the UK modified traditional Indian dishes like butter chicken, incorporating British ingredients and cooking techniques to suit the local taste preferences. It’s important to note that there isn’t a definitive historical record to confirm the exact origins of Tikka Masala. The dish’s popularity and widespread consumption have led to multiple variations and adaptations across different regions and cultures, further blurring its original creation story.

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Weight: 35g