|Place of origin||Indian subcontinent|
|Main ingredients||Chicken, yogurt, cream, tomato, onion, garlic, ginger, chili pepper|
|Variations||Lamb, fish or paneer tikka masala|
Chicken tikka masala is a dish consisting of roasted marinated chicken chunks (chicken tikka) in spiced curry sauce. The curry is usually creamy and orange-coloured. The dish, though popular throughout the western world, was originated in India and has a long culinary history behind it. 
Chicken tikka masala is composed of chicken tikka, boneless chunks of chicken marinated in spices and yogurt that are roasted in an oven, served in a creamy curry sauce. A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken. The sauce usually includes tomatoes (frequently as purée), cream, coconut cream and a masala spice mix. The sauce and chicken pieces may be coloured orange using foodstuffs such as turmeric, paprika, tomato purée or with food dye.
The dish shares some similarity with butter chicken, both in the method of creation and appearance. The main difference is that chicken tikka masala uses a tomato gravy rather than a non-gravy sauce.
The origin of the dish is certainly rooted in India, but many British sources attribute it to the South Asian community in Great Britain.
Chef Zaeemuddin Ahmad of the iconic Karim’s restaurant in Delhi claims that chicken tikka masala is originally Mughal in origin. Karim’s was established by the chef of the last Mughal emperor Bahadur Shah Zafar. Chef Ahmad asserts that the recipe dates back to the Mughal period and was passed down through the generations in his family. 
Many Indian cuisine restaurant like the Shish Mahal in Glasgow claims to be the inventor of the dish, however, their claim to fame doesn't go beyond a story. These claims although have helped such restaurants get a lot of media attention and thereby generate sales in a competitive market. 
Rahul Verma, a food critic who writes for The Hindu, said he first tasted the dish in 1971 and that its origins were in Punjab, India. He said, "It's basically a Punjabi dish not more than 40–50 years old and must be an accidental discovery which has had periodical improvisations."
Chicken tikka masala is served in restaurants around the world, including Indian restaurants in the United Kingdom and North America. According to a 2012 survey of 2,000 people in Britain, it was the country's second-most popular foreign dish to cook, after Chinese stir fry.
In 2001, British Foreign Secretary Robin Cook mentioned the dish in a speech acclaiming the benefits of Britain's multiculturalism, declaring:
Chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy.