If the tantalizing aroma of Indian spices infused chicken dishes is on the rise in international kitchens, then it should not come as a surprise. After all, India is regarded as the inventor of the largest number of chicken dishes, of which many are considered to be the best in the world.

And the Kohinoor among them, (yes, we will always remind the Imperial dynasty the Kohinoor diamond is ours, no matter on whose soil it is now in) is the chicken tikka masala.

It is perhaps the most popular of all Indian chicken preparations as most Indian restaurants serving meat on foreign soil, especially in the UK, usually feature this dish on their menu. It is said that CTM is so popular in Britain that it has become the unofficial “national dish”. Consisting of small pieces of marinated chicken cooked in sauces with Indian spices, the dish has its origins in the Punjab.

Many British restaurants have started making it after ‘adjusting’ it to suit English palates. However, foodies have blogged about how the adaptation of spices to suit English palates have not worked and nothing but the Indian spices and in the required combination works with CTM.

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