Which curry was invented in the UK?

Chicken Tikka Masala: The British-Born Curry Sensation

It might come as a surprise, but one of the world’s most beloved “Indian” curries wasn’t born in Delhi or Mumbai—it was crafted in the UK. Chicken Tikka Masala, with its creamy tomato sauce and tender morsels of spiced grilled chicken, is widely considered a British culinary invention, despite its deep roots in Indian flavours.

The story goes that a customer in a Glasgow curry house during the 1970s found his chicken tikka too dry. The resourceful chef, possibly Ali Ahmed Aslam, is said to have improvised by simmering the grilled chicken in a spiced tomato and cream sauce—possibly inspired by butter chicken, but with a distinctly British twist. The dish was an instant hit.

While its exact origins are debated, what’s undeniable is its place in British culture. In fact, former Foreign Secretary Robin Cook once described Chicken Tikka Masala as “a true British national dish.” It reflects the UK’s multicultural identity—taking inspiration from South Asian spices and techniques, then reinventing them into something uniquely its own.

The dish typically features marinated chicken chunks (tikka) grilled or roasted, then bathed in a rich, mildly spiced sauce made from tomatoes, cream or coconut milk, onions, garlic, and warming spices like cumin, coriander, and garam masala. Over the decades, it has evolved with regional preferences, becoming a staple on pub menus and takeaway menus across the country.

So, the next time you tuck into a steaming plate of Chicken Tikka Masala with rice or naan, remember—you’re not just enjoying a curry. You’re savouring a delicious piece of British culinary history, born from innovation and a simple request for something more saucy.