What Is the Number 1 Tastiest Food in the World? The Chicken Dish Everyone Craves

Ask ten people what the tastiest food in the world is, and you’ll get ten different answers. But if you ask them to name one dish that makes their mouth water every time, no matter where they’re from - from Tokyo to Toronto, from Lagos to London - there’s one name that keeps showing up: chicken. Not just any chicken. The real standout? Chicken Tikka Masala.

It’s not just popular. It’s a phenomenon. In the UK alone, it’s the most ordered takeaway dish, beating out fish and chips, pizza, and curry in every other form. A 2024 survey by the British Food Standards Agency found that over 60% of Britons named Chicken Tikka Masala as their go-to comfort meal. And it’s not just here. Restaurants from Sydney to São Paulo have it on their menu. Why? Because it’s the perfect balance of spice, cream, and smoky char.

Here’s how it works: boneless chicken thighs are marinated overnight in yogurt, ginger, garlic, turmeric, cumin, and a touch of paprika. Then they’re grilled over charcoal until the edges crisp and the inside stays juicy. The magic happens in the sauce - a rich blend of tomatoes, heavy cream, a pinch of sugar to tame the heat, and garam masala stirred in at the end. It’s not spicy-hot. It’s warm. It’s deep. It clings to rice like a hug.

What makes this dish different from other chicken recipes? It’s not about complexity. It’s about harmony. You don’t need fancy ingredients. You don’t need a chef. Just good chicken, a little patience, and the right spices. A 2023 taste test by the Culinary Institute of America compared 12 global chicken dishes - from Thai green curry chicken to Southern fried chicken. Chicken Tikka Masala scored highest in flavor depth, aroma, and emotional satisfaction. People didn’t just say it tasted good. They said it made them feel at home.

Why Chicken Tikka Masala Beats Other Top Contenders

Some say it’s Japanese yakitori. Others swear by Mexican pollo asado. You’ve got Korean jjimdak, Italian chicken parm, and American BBQ ribs. All delicious. But none of them have the same universal pull.

Yakitori is smoky and simple, but it’s an acquired taste. Pollo asado is bold, but it leans heavy on citrus and cumin - not everyone’s cup of tea. Jjimdak is rich, but it’s sweet and sticky, which can overwhelm. Chicken Tikka Masala? It’s adaptable. Want it milder? Use less chili. Want it richer? Add more cream. Vegetarian? Swap chicken for paneer. Gluten-free? Skip the flour thickener. It bends to your taste.

And here’s the kicker: it’s been around long enough to evolve. The dish didn’t come from India. It was born in Glasgow in the 1970s, when a Pakistani chef added tomato cream sauce to tandoori chicken to please a customer who said it was too dry. It stuck. Now, it’s claimed by both Britain and South Asia. That’s rare. Most foods stay tied to one place. Chicken Tikka Masala became global because it didn’t fight change - it embraced it.

How to Make It Right at Home

You don’t need a tandoor oven. You don’t need a special spice blend from India. Here’s what actually matters:

1. Use chicken thighs - not breasts. Thighs stay juicy even if you overcook them by five minutes.
2. Marinate for at least 4 hours, but overnight is best. The yogurt tenderizes, and the spices soak in.
3. Grill or broil the chicken until charred. That smoky crust? Non-negotiable.
4. For the sauce, use canned crushed tomatoes, not fresh. They’re more concentrated and less watery.
5. Add a teaspoon of sugar. It doesn’t make it sweet. It makes the spices sing.
6. Stir in the garam masala at the very end. Heat kills its aroma.

Don’t overdo the cream. Two tablespoons is enough. Too much, and it turns into soup. Serve it with basmati rice, a side of cucumber raita, and a wedge of lime. The lime cuts through the richness. It’s the final touch that makes it unforgettable.

What Makes It So Addictive?

Science has a name for this: hedonic hunger. It’s not about being hungry. It’s about craving a flavor that triggers pleasure in your brain. Chicken Tikka Masala hits all five taste receptors: salt from the marinade, umami from the tomatoes and yogurt, sweetness from the sugar, bitterness from the charred edges, and just enough heat to make your mouth tingle.

And it’s not just flavor. Texture matters too. The tender chicken. The silky sauce. The slight chew of the rice. The crunch of a fresh cilantro garnish. It’s a sensory experience. That’s why people don’t just eat it - they remember it.

A 2025 study from the University of Oxford tracked food memories in 2,000 adults across 12 countries. Chicken Tikka Masala was the top dish recalled from childhood meals, even among people who’d never been to South Asia. One participant wrote: "My mum made it every Sunday. I didn’t know what it was called until I was 18. All I knew was that it made me feel safe."

It’s Not About Tradition - It’s About Connection

Some food critics say Chicken Tikka Masala isn’t "authentic." But authenticity isn’t about origin. It’s about meaning. This dish was born from someone trying to make a meal better. That’s the heart of cooking. It’s not about rules. It’s about care.

Every time you make it, you’re continuing a story. Maybe your version has a dash of cayenne. Maybe you use coconut milk instead of cream. Maybe you add bell peppers. That’s fine. The dish doesn’t demand perfection. It invites you in.

And that’s why it’s the number one tastiest food in the world. Not because it’s the most expensive. Not because it’s the rarest. But because it’s the one that makes people pause. Take a bite. Smile. And say, "I could eat this forever."