You’ve probably heard of chicken tikka masala, but you might not know that this beloved dish represents one of Britain’s most successful culinary fusions. As you plan your next dinner, consider how this cross-cultural creation has evolved from a 1960s Glasgow restaurant experiment into a worldwide sensation that you can now prepare in your own kitchen with remarkable ease. The Ninja Speedi transforms what was once a complex, time-consuming recipe into a 25-minute masterpiece that’ll have your guests wondering about your secret Indian cooking expertise. Let’s explore how this modern kitchen marvel can help you master this British-Indian classic.
Origins in 1960s Britain
You might be surprised to learn that chicken tikka masala isn’t actually an ancient Indian dish, but rather a British-Indian creation from the 1960s that perfectly captures the fusion of cultures in modern British cuisine.
The most widely accepted origin story credits Ali Ahmed Aslam, a chef in Glasgow, Scotland, who supposedly created the creamy tomato sauce to please a customer who found his chicken tikka too dry.
While several restaurants claim to be the birthplace of this beloved dish, what’s clear is that it emerged from Britain’s vibrant Indian restaurant scene and went on to become so popular that a British Foreign Secretary once declared it the country’s “true national dish.”
British-Indian Restaurant Innovation
While traditional Indian cuisine dates back thousands of years, Chicken Tikka Masala emerged as a distinctly British-Indian creation in the 1960s.
You’ll find that innovative British-Indian restaurant chefs developed this dish by combining the tandoori cooking method with a creamy, tomato-based sauce that appealed to British palates.
The story goes that a customer at a Glasgow restaurant complained their chicken tikka was too dry, prompting the chef to improvise with a sauce made from tomatoes, cream, and spices.
This creative solution turned into a nationwide sensation, and you’ll now find it in nearly every British-Indian restaurant.
The dish perfectly represents the cultural fusion that occurred as South Asian immigrants adapted their traditional cooking methods to suit local tastes.
Glasgow Chef’s Famous Creation
Although several origin stories exist, the most widely accepted account traces Chicken Tikka Masala to Ali Ahmed Aslam‘s Shish Mahal restaurant in Glasgow, Scotland.
As the story goes, in the 1970s, a customer complained that their chicken tikka was too dry. In response, Chef Ali improvised by adding a creamy tomato sauce made with spices, yoghurt, and Campbell’s tomato soup – a decision that would change British cuisine forever.
You’ll find it interesting that Chef Ali’s creation quickly became a sensation, spreading beyond Glasgow to become Britain’s most popular dish.
While some debate whether it’s truly “authentic” Indian food, there’s no denying its impact on British food culture. The dish’s invention perfectly captures how immigration and cultural exchange can create something uniquely delicious and internationally beloved.
Multicultural Culinary Evolution
As South Asian immigrants arrived in Britain during the 1960s, they brought their traditional cooking methods and spices that would revolutionise British cuisine.
You’ll find that these talented cooks adapted their recipes to suit local tastes, creating entirely new dishes that weren’t quite Indian and weren’t quite British – they were something uniquely Anglo-Indian.
If you’re wondering how chicken tikka masala came to be, you’re looking at a perfect example of this fusion.
Restaurant owners noticed that British diners loved the tandoori chicken but wanted a sauce to go with it. They’d combine Indian spices with elements more familiar to British palates, like cream and tomato-based sauces.
The result? A dish that’s become so popular, it’s now considered Britain’s national dish.
Ninja Speedi Indian Chicken Tikka Masala Curry
Description
A classic Indian dish simplified for the Ninja Speedi, combining tender chicken pieces with a rich, aromatic tomato-based curry sauce. This one-pot wonder delivers authentic flavours without the traditional long marination time.
This recipe employs the unique dual-cooking zones of the Ninja Speedi, allowing the curry sauce to develop in the bottom while the chicken cooks to perfection in the crisping tray above. The result is perfectly cooked chicken with a slightly charred exterior and a creamy, flavourful sauce.
Ingredients
Instructions
- Mix chicken with yoghurt and 1 tablespoon tikka masala paste, set aside. If you can do this the night before.
Bottom Pot:
- Add oil and sauté onions until softened.
- Add garlic, ginger, remaining tikka masala paste, and spices.
- Pour in chopped tomatoes, simmer for 5 minutes.
- Stir in cream and season to taste.
Crisping Tray:
- Place marinated chicken pieces in crisping tray.
- Set Speedi Meals function at 180°C for 15 minutes.
- Serve chicken over sauce with basmati rice and garnish with fresh coriander.
Equipment
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Servings 4
- Amount Per Serving
- Calories 664.79kcal
- % Daily Value *
- Total Fat 34.81g54%
- Saturated Fat 14.85g75%
- Trans Fat 0.69g
- Cholesterol 261.99mg88%
- Sodium 1288.82mg54%
- Potassium 1552.29mg45%
- Total Carbohydrate 20.91g7%
- Dietary Fiber 3.86g16%
- Sugars 8.37g
- Protein 66.85g134%
- Vitamin A 306.87 IU
- Vitamin C 21.61 mg
- Calcium 169.26 mg
- Iron 2.55 mg
- Vitamin D 0.85 IU
- Vitamin E 4.35 IU
- Vitamin K 29.55 mcg
- Thiamin 0.35 mg
- Riboflavin 0.7 mg
- Niacin 27.24 mg
- Vitamin B6 2.45 mg
- Folate 59.37 mcg
- Vitamin B12 0.83 mcg
- Phosphorus 714.17 mg
- Magnesium 123.78 mg
- Zinc 2.73 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips: For extra flavour, marinate chicken for up to 4 hours. Confirm chicken pieces are similar in size for even cooking. If sauce becomes too thick, add a splash of water or chicken stock. For a more authentic taste, toast and grind your own spices. Leftover sauce can be frozen for up to 3 months. Always bring cream to room temperature before adding to prevent curdling.
