Discover the rich history behind one of the world’s favourite curries.

"The Indian Delia [Smith] who is credited with having invented chicken tikka masala." — The Times (UK)

The Undeniable Taste of Things to Come

Before Chicken Tikka Masala became a staple in every British curry house and supermarket shelf, Mrs. Balbir Singh was already crafting a dish that would set the stage for this iconic dish.

Her Shahi Chicken Masala, perfected over generations and first published in 1961, brought together a rich blend of tomato, cream, onion, and warming spices — a sophisticated Mughal-inspired curry that laid the foundation for what would become a beloved Indian curry around the world.

"Thank God for the food historians who trace chicken tikka masala back to Mrs Balbir Singh’s Shahi Chicken Masala." — NDTV, "7 Dishes the World Must Thank India For"  [NDTV is the preeminent global Indian TV News Network]

Not Just Another Curry — The Original Inspiration

The Chicken Tikka Masala you know today — often a creamy, tomato-based concoction — is a far cry from the real Indian cooking that inspired it. Mrs. Singh’s Shahi Chicken Masala wasn’t made for mass production or to fit the bland expectations of a global market.

It was elegant, nuanced, and complex — combining the richness of cream, the subtlety of ground almonds, and the depth of traditional Mughal-style chicken curry spices like cardamom and cinnamon. A world away from today’s dominant versions, which have become simplified in an attempt to appeal to mass tastes.

Modern Chicken Tikka Masala is often a pretender to the throne of Butter Chicken. But for the most part it's a simplified, mass-market version that doesn’t capture the true depth and care that went into Mrs. Singh’s original creations.

"The taste of things to come!" — Peter & Colleen Grove, respected British food historians and authors of Flavours of History (2010)

The True Taste Behind the Hype

While today’s Chicken Tikka Masala may be believed to have roots in both British and Indian cuisine, it was Mrs. Balbir Singh’s Shahi Chicken Masala that laid the flavour groundwork.

This wasn’t a dish born in a commercial kitchen or created to be reproduced in bulk. It was handcrafted with care in the home kitchen, where the ingredients were chosen with respect for tradition, and the cooking methods remained true to a refined heritage.

• Authentic Origins: Predating Chicken Tikka Masala, yet providing the blueprint for it.
• Decadent Yet Balanced: A rich curry, with ground almonds and yoghurt, perfectly layered with spice — never cloying or overly sweet.
• A Resplendent Pedigree: Rooted in the kitchens of Mughal royalty, not mass production.

"We Delhiwallas have forgotten the debt we owe her. Thank you, Mrs Singh." — The Delhiwalla, travel writer featured in Lonely Planet, NatGeo, The Independent and on CNN

Taste the Origin

If you’re craving the Original Homemade Butter Chicken — that’s where to begin. But if you're open to discovering a new favourite with rich complexity and subtle spice, then Mrs. Balbir Singh’s Shahi Chicken Masala is the dish for you.

Don’t let the different colour fool you. There’s no artificial red colouring (like those used in BIR restaurants) here. Instead, what you get is layer upon layer of exquisitely moreish flavours, crafted with precision and care.

Explore the True Taste of India

Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)