Chicken tikka masala involves roasted marinated chicken pieces in a spiced sauce. The sauce is typically a creamy texture with a bright orange hue. Some think the dish came from undivided Punjab in pre-independent India, while others think it was invented by South Asian cooks in Great Britain.

Chicken tikka masala consists of boneless chunks of chicken marinated in spices and yogurt, roasted in an oven, and served in a creamy sauce. A popular sauce made with tomatoes and coriander can be found, however, there is no standardized recipe for chicken tikka masala; a survey of 48 recipes showed that the only consistent ingredient was chicken.

The sauce commonly contains tomatoes (often in purée form), cream, coconut cream, and a blend of masala spices. Food items like turmeric, paprika, tomato puree, or food dye can be used to give an orange color to the sauce and chicken pieces. Chicken tikka masala is alike butter chicken in how it is made and looks.

The dish's roots are unclear, but it is believed to have been created by the South Asian community in Great Britain, with some sources pointing to Glasgow as its possible birthplace. Chicken tikka masala may have its origins in butter chicken, a well-loved dish in northern India.

 The Multicultural Handbook of Food, Nutrition, and Dietetics was developed by Bangladeshi migrant chefs in Britain during the 1960s. They created and offered several new non-authentic "Indian" dishes, such as chicken tikka masala.

Historians Peter and Colleen Grove, who specialize in ethnic cuisine, debate various theories about the creation of chicken tikka masala, ultimately determining that it was likely created in Britain by a Bangladeshi chef. It is proposed that the future outcome might have been hinted in the recipe for Shahi Chicken Masala in the 1961 book Indian Cookery by Mrs. Balbir Singh.

Another assertion suggests that it began in a dining establishment in Glasgow, Scotland. This rendition tells the story of Chef Ali Ahmed Aslam, a British Pakistani who owns a restaurant in Glasgow, creating chicken tikka masala by experimenting with a sauce using condensed tomato soup and spices. Peter Grove disputed the assertion that Aslam was the originator of the dish, arguing that the dish was in existence several years prior to the opening of his restaurant.

In a speech celebrating Britain's multiculturalism in 2001, British Foreign Secretary Robin Cook highlighted the dish.
Chicken tikka masala has become a genuine British staple, not just due to its popularity, but as a representation of how Britain embraces and adjusts to foreign influences. An Indian meal is chicken tikka. The masala sauce was included to meet the British people's preference for having their meat served with gravy.

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