'The chicken tikka masala -- as it stands today -- originated in Punjab before partition.

'It's not more than 40-50 years old and must be an accidental discovery which has had periodical improvisations. Earlier, chicken tikkas were made without spices and onions. Just plain -- and only the rich could afford it. Chicken had never been a part of the Old Delhi cuisine. The old Delhiites always loved red meat,' Verma told IANS.

The butter chicken, Verma said, was created in 1947, that is, around the time of Indian independence. 'The Moti Mahal restaurant in the capital came up with the recipe.'

The chicken tikka masala is a colourful curry full of Indian flavours. Cubes from the fleshy chicken breasts are seasoned with traditional Indian spices of ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala, tomatoes and paprika -- and cooked till tender.

Himanshu Kumar, the founder of the food group Eating Out, added: 'Patenting the name 'chicken tikka masala' is out of the question. It has been prepared in India for generations. You can't patent the name, it's preposterous.'

Glasgow's claim follows reports that Birmingham has applied to protect the 'Balti', so that only Balti dishes made in the city -- home to many Pakistani restaurants -- can carry the name.