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Chicken Tikka Masala


Tikka Chicken (baked small pieces of chicken which has been marinated in spices and yoghurt), in a very rich tomato gravy (masala) made using tomato puree or ketchup with cream or coconut cream and minced onion, slightly spiced with paprika. Served with rice or chips.

There is a persistent tale that a 1970's diner demanded gravy for his 'too dry' tandoori chicken and the cook responded by adding a tin of tomato soup, while it is also said that CTM originated with Bangladeshi cooks in Birmingham, though a similar spiced tomato gravy is known from the Punjab. Several restaurants, including Glasgow's Shish Mahal, and the Moti Mahal in New Delhi claim to be the source, but the first definitively recorded use of the name was in the New York Times in 1975.


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