This Tikka Masala spice mix has all the spices you need to create a classic "Chicken Tikka Masala" containing coriander, paprika, cumin, turmeric, garlic, salt, chilli, pepper, cloves, cardamom and aniseed.
The essential process of making Chicken Tikka Masala involves adding oil, lemon juice and tomato puree to the spice mix to create a marinade in which the chicken can be left overnight, or at least for some hours. Skewer the chicken and cook in a Tandoori (or under the grill) Then fry onions and a little more spice in a pan, add tinned tomatoes, cream and water and reduce to create a silky sauce. Other ingredients can be added to suit personal taste, such as coconut and peppers. Add the cooked chicken, mix well and simmer.
Chicken Tikka Masala is claimed to be the most popular restaurant dish in the UK accounting for one in seven curries sold. It is generally agreed that Chicken Tikka Masala did not originate in India and it's origins are hotly disputed with many restaurants throughout Britain claiming to have invented it somewhere between the 1950s and the 1970s. Known in the curry trade as CTM this popular dish is subject to some snobbery with some top chefs refusing to cook or serve it due to its 'complete lack of authenticity'. However, that doesn't diminish the fact that the dish remains reliably delicious and provides an Indian inspired dish that even the most nervous curry novices will enjoy.
Incidentally, Tikka simply means meat and a Masala is a `mixture of many spices' so a Tikka Masala can be made with ingredients other than chicken, most commonly lamb or fish.