Chicken Tikka Masala is a dish made of marinated boneless chicken pieces

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traditionally cooked in a tandoor and then served in a subtly spicy tomato-cream sauce.

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It is a popular takeout dish in the UK and a main menu item in curry houses in London,

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particularly in East End restaurants along Brick Lane, known as "curry meals".

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The origin of the dish is debated. Some believe it was invented in the 1970s by a Bangladeshi chef in Glasgow, Scotland,

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who added a light tomato-cream sauce to his chicken tikka, which was served with yogurt and curry, to please a customer.

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More likely, it is derived from butter chicken, a popular dish in North India.

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