— British Classic Food: Chicken Tikka Massala

Chicken ṭikka massālā is a dish of roasted chicken chunks (tikka) in a spicy (masala) sauce.

The sauce is usually creamy, spiced and orange-coloured.  The term chicken tikka was first included in the English dictionary in 1955.

To fathom the extraordinary fable of Chicken Tikka Massala, we should travel to 5000 years ago when tandoor clay ovens were invented.

Locals were beginning to raise chickens at the same time and realized both made an awesome combination.

But the small bite sized pieces which we now call ‘Tikka’ came into existence- thanks to the nitpicking of an emperor, Babur, the founder of the Mughal dynasty in South Asia was so sick (or afraid) of choking on the chicken bones, he ordered his Punjabi chefs to remove the bones before cooking the meat in the tandoor.

The resulting delicacy was called – Joleh, Persian for Tikka.

By 2001 it had become so popular that then Foreign Secretary Robin Cook said chicken tikka massala was “Britain’s true national dish”.

Regardless of its mysterious origins – Chicken Tikka Massala, enjoys its special place in the food kingdom.

Today, there are more than 50 versions of this dish and the only common ingredient is but of course, chicken.

Nearly, 15% of all curries sold in Britain is the Chicken Tikka Massala.

Perfect Chicken Tikka Massala you can eat  in  Pattaya restaurant-brewery «BeerFest» for just 150 baht!




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