Chicken tikka masala is widely credited to Ali Ahmed Aslam, a Pakistani- Scottish chef who invented the dish in the 1970s at his restaurant, Shish Mahal, in Glasgow, Scotland. The story goes that a customer complained that the traditional chicken tikka was too dry, so Aslam improvised a sauce made with yogurt, cream, spices, and a tin of condensed tomato soup to create a saucier version tailored to the customer's taste. This dish then became known as chicken tikka masala and is considered an adaptation of South Asian cuisine to Western palates.