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Batori24 Bureau
Batori24 Bureau
Batori24 is a Vernacular based Assamese news portal based in Guwahati Assam. We are a dedicated news channel covering news and stories across the globe with special reference to Assam, north-east along with National and International news.

Ali Ahmed Aslam, a Glasgow chef who is credited with inventing the ‘chicken tikka masala,’ has died at the age of 77.

According to report, Ali Ahmed Aslam’s death was announced by his Shish Mahal restaurant in Glasgow, which closed for 48 hours as a mark of respect. “Hey, Shish Snobs…,” the restaurant announced. Mr Ali died this morning… “Everyone is devastated and heartbroken.”

Chicken Tikka Masala is a popular dish among visitors from other countries. Ali, who was born in Pakistan and moved to Glasgow, was working at Shish Mahal, an authentic Scottish curry house in the UK, according to reports.


He died on Monday morning, according to his nephew Andleeb Ahmed, after inventing the dish in the 1970s by improvising a sauce from a tin of tomato soup at his restaurant Shish Mahal.

“He’d eat lunch at his restaurant every day,” Ahmed explained.

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“His life revolved around the restaurant. Chefs would prepare curry for him. I’m not sure if he ate chicken tikka masala on a regular basis.”

When a customer asked for a sauce, Ali improvised by making one out of a can of condensed tomato soup and spices. And, while most Indians believe it is a dish with Indian origins, Ali’s story suggests otherwise.

Ali told a media house in 2009 that he developed the recipe for chicken tikka masala after a customer complained that his chicken tikka was too dry.

“We used to make chicken tikka, and one day a customer said, ‘I’d take some sauce with that, this is a little dry,'” Ali explained.

“We decided to cook the chicken with some sauce. So we cooked chicken tikka with a sauce made of yogurt, cream, and spices.”

Chicken tikka masala Recipe:


  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 4 teaspoons ground cumin, divided
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons salt, divided, or more to taste
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons paprika
  • 1 (8 ounce) can tomato sauce
  • 1 cup heavy cream
  • ¼ cup chopped fresh cilantro

How to Make Chicken Tikka Masala?

  1. Make a yogurt marinade for the chicken. This tenderizes and flavors the chicken.
    Prepare the chicken.
  2. Make the masala sauce first. This recipe calls for simmering onions, spices, and tomatoes, with a touch of yogurt added at the end for creaminess and tangy flavor.
  3. Combine the sauce and the chicken in a mixing bowl. And you’re finished!
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