Tikka Masala

Description

History:
A popular curry-house rich, creamy, tangy, mild sauce, colour it red, with ingredients such as tandoori or tikka spices, tomato paste, tomatoes themselves and red peppers.

Remarkably, the concept was invented, not in India, but at the British Indian restaurant as recently as the 1980s. It caught on at once and swept so rapidly round the restaurant circuit, that within a couple of years it was a standard item at all curry houses. Almost certainly without knowing it, that ingenious restaurateur, identity unknown, had created the world¹s most popular curry.

At the British Indian restaurant over 25% of all orders are for Chicken Tikka Masala. Not only that, but it also appears as a sandwich filler, like a potato crisp favour, on Pizza toppings, like a spaghetti sauce, as a mayonnaise flavour and in all manner of non-traditional guises. Equally remarkably, before that date, it certainly never appeared in Pakistan, where tandoori and tikka originated, nor anywhere in the subcontinent. Now, however, following Britain in a coals-to-Newcastle move, it is to be found on the menus of the better restaurants in Bombay, Delhi and elsewhere, and it is equally popular.

To Cook Tikka Masala Yourself:
Use Madhuban Tikka Masala Sauce with meat or chicken or prawn or vegetables. Simply follow the instructions on our recipes page.

Tikka Masala
Typical values as sold per 100g