Is there such a thing as an authentic recipe for Chicken Tikka Masala? I doubt it very much. When I did my bit of research for this delight, I came up with a number of conflicting claims on the original. For many years, I thought that it was just some greasy, mild creamy muck that came in a jar from the supermarket. You know the type of stuff, hot colour, thin taste and a huge desire to drink lots of water later in the evening. There are claims that a Pakistani chef, operating in Glasgow, having run out of curry sauce, added some spice to his tomato soup and Chicken Tikka Masala was born. Others believe it to be an Indian original and I believe that England also lays a claim to its origins. In truth, most Chicken Tikka Masalas I have ever tasted didn’t merit anybody claiming the original. So, I thought I should try my own.