Chicken Tikka Masala is Chicken Tikka in a masala gravy (commonly referred to as a sauce). There is no standard recipe for Chicken Tikka Masala, but most are variants of a tomato gravy (using puree or even ketchup) with cream or coconut cream and various common spices. While fish and paneer tikkas are very common, the corresponding tikka masalas are not as popular. Chicken Tikka Masala is one of the most popular Indian dishes in the world. British politician Robin Cook described it as "a true British national dish". Its popularity has proven so great that almost every Indian restaurant worldwide offers it. It has even conquered the Indian subcontinent and has arguably replaced Tandoori Chicken as the flagship of Indian food. Chicken Tikka Masala is thought to have originated from the kitchens of Bangladeshi chefs in Great Britain. The original is claimed by many establishments from London to Glasgow, but none of these claims have been convincingly established. There are many theories about how the dish originated, probably around the late sixties. Some say the chef tossed together a tomato gravy when a diner returned a dry tikka; some think it was a way to recycle yesterday's leftover kebabs, and others say it was just an inventive adaptation of Indian techniques to both Indian and British palates. The last is probably closest to the truth, given its almost universal appeal. The closest preparation of known Indian origin is the popular Murgh Makhni (butter chicken) from the Punjab region which also has a tomato gravy. Given that a large percentage of Indian and Pakistani immigrants to Britain come from the Punjab region, this is a very likely ancestor. Bangladeshis proved to be among the most enthusiastic restaurateurs in the community so it generally accepted that one of them brought together this gravy and the ubiquitous chicken tikka kebabs.