Tikka masala is thought to be a British invention, but its true origins are firmly rooted in India where it began its days as the restaurant favourite, butter chicken. Butter chicken, itself was supposed to be catering for the British love of sauces and so a sauce was made to go with India's most loved tandoori tikka masala. The result was one of the world's favourite dishes.
The chicken itself is normally marinated in a lovely base of spices, lemon juice and yoghurt before being cooked in a searing hot tandoor until smoky and succulent. It is then cut or shredded into boneless pieces and stirred into the masala.