From Delhi to Britain, and from the Tandoor to the Tyne
Few dishes tell the story of Britain’s relationship with Indian food quite like Chicken Tikka Masala.
At Raval, our home beside the Tyne Bridge between Newcastle and Gateshead gives that story a character of its own.
Our Maska Chicken Tikka Masala brings together inspiration from the butter chicken traditions associated with Old Delhi, Britain’s enduring love of Chicken Tikka Masala, and Raval’s own approach to Indian cooking.
It is a dish with roots in India, a place in British dining culture, and a home here in the North East.
Why Maska?
“Maska” means butter — a clue to the inspiration behind the dish.
The butter chicken tradition associated with Delhi brings together tandoor-cooked chicken with a rich, buttery tomato-based sauce. At Raval, we take that inspiration and interpret it in our own way.
Chicken prepared for the intense heat of the tandoor is brought together with Raval’s smooth, rich Maska sauce.
The result is recognisably comforting, yet distinctly Raval.
India, Britain and a Curry That Became Part of British Life
The precise origins of Chicken Tikka Masala have long been debated. Its place in British food culture, however, is unmistakable.
Over generations, Indian restaurants across Britain have introduced diners to the flavours and cooking traditions of the Indian subcontinent while also creating dishes that became part of Britain’s own dining culture.
Chicken Tikka Masala became one of the most recognisable.
Raval has been part of that continuing British Indian food story in Newcastle and the North East since opening beside the Tyne Bridge in 2007.
Some guests come to us for the familiarity of a favourite curry. Others want to explore India’s regional and coastal cooking.
At Raval, there is room for both.
From the Tandoor to the Table
The character of Maska begins with the chicken.
Prepared for the tandoor, it is cooked in intense heat to develop the distinctive flavour and lightly charred character that cooking over fire can bring.
It is then brought together with Raval’s rich Maska sauce.
The final part of the experience happens at the table.
Maska Chicken Tikka Masala arrives in its distinctive lidded pot. The lid is lifted at the table, revealing the curry and releasing its aromas just before it is enjoyed.
It is a simple piece of theatre that has become part of the identity of the dish — and part of the Raval experience.
Beyond Chicken Tikka Masala
Chicken Tikka Masala may be one of Britain’s best-known Indian dishes, but India’s food story is far bigger than any single curry.
Raval’s menus explore India’s regional and coastal cuisines, from seafood and slow-cooked lamb to vegetarian dishes, biryanis, curries and food prepared over charcoal and in the tandoor.
Alongside Maska, some of Raval’s other signature dishes tell very different stories.
Lobster & Mango, an original Raval dish served since 2007, reflects the fresher, coastal side of our cooking.
Darjeeling Lamb Cutlets brings together grilled lamb, curried potato, warming spice and fire.
Assam Tandoori King Prawn combines charred king prawns, yoghurt and coastal spice.
A guest might choose the comforting familiarity of Maska Chicken Tikka Masala on one visit and discover an entirely different ingredient, influence or cooking tradition on the next.
That journey of discovery has always been part of Raval.
A Raval Signature
Over the years, Maska Chicken Tikka Masala has become one of Raval’s signature dishes.
It brings together the inspiration of Indian cooking, the story of a curry woven into British life, the heat of the tandoor and a presentation that has become distinctly our own.
From Delhi to Britain, and from the tandoor to the Tyne, its story continues every time the lid is lifted at the table.
Discover Maska Chicken Tikka Masala in Newcastle
Experience Raval’s Maska Chicken Tikka Masala at Raval Indian Brasserie & Bar in NewcastleGateshead, beside the Tyne Bridge and just across the river from Newcastle city centre.
Discover it alongside the regional dishes, coastal flavours, charcoal cooking and tandoor traditions that have shaped Raval since 2007.