They say that chicken tikka masala was first made in United Kingdom by the Bangladeshi Cooks
Another theory is that it originated in British India to adapt local dishes to the British palate.
A prototype may be Murgh Makhani -butter chicken, a dish from the punjab which i think is really delicious.
It seems now in Uk it is a National dish. More than Fish and Chips, can you imagine.
Well don't have to argue were the dish originated as one would never get the full truth.
But in my home all of us love this dish. Especially with Naan.
It took me years to have this dish made to perfection ( almost) to the taste i really want to have. When ever i make it for my family or for guest it is a big HIT
Make the chicken tikka. Recipe you will fine in my earlier posr here
For the Sauce.
4 to 5 tbsp oil/ghee
1 to 2 tsp cummin seeds
2 tbsp ginger garlic paste
3 onions puree ( i mix the onions in a mixer)
1 to 2 tomato chopped
3 chillies slit
2 tbsp tandoori masal powder or paste
2 tbsp curry powder ( i thinik a another invention of the Brittish)
2 to 3 tbsp youghurt
1 tbsp tomato Ketchup
2 to 3 absp almond powder
2 tsp garam masala powder
1 tsp red food colour (optional)
a small bunch of corriander leaves chopped
200 to 250 ml fresh cream.
Heat the oil in a wok. Add the cumpmin and fry iot for a minute. Add the ginger garlic paste , onions and chilies and fry till they are light gold colour.
Now add the tandoori masala powder, curry powder and fry for a few minutes. Add the youghurt.
Add now the tomatoes and cook till the oil seperates.
Now add the ketchup, and the almond powder. Give it a mix. You can add a bit of water if you think the mix is a bit too dry.
Now add the chicken pieces and the garam masala and cook for a few minutes.
Add the cream cook for few more seconds and then add the corriander leaves.
Serve it with Naan,roti or rice.