According to folklore in the 60s, Glasgow, Scotland a Bengali chef used a can of tomato soup and sprinkled some spices and added some yogurt. A moment of brilliance or an accident as a customer complained that the Chicken Tikka was too dry. . My thoughts, the chicken shouldn't have been dry in the first place.
People may argue about the authenticity of the story. But, we know of chicken cooked in the tandoor (Clay Oven) in India for hundreds of years from the time of the Middle Eastern traders coming to India. Or my Punjabi cousins will tell you that butter chicken was the first prototype of the Chicken Tikka Masala.
Who knows what the true story really is? But we know this though, it's the most popular dish of any cousin in the UK and lovingly known as CTM.
I love CTM and I can eat it any time of the day every day, and as most people don't have a Tandoori Oven try my simplified version of this popular curry.
If you'd like to see the tutorial for this yummy dish, see my tutorial here:
