chicken tikka masala

National dish of Britain, in 2001 foreign minister of Britain Robin Cook declared it. "Chicken tikka masala is now Britain's true national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences" Robin Cook.
The preparation come out of a chefs mind when he was unable to exlain his guest why the chicken tikka is dry, he prepared a sauce using campbells tomato soup adding some spices finished with cream.

majorly its is believed develoed in glasgov curry house
recipe for chicken tikka masala:
INGREDIENTS
235 ml yogurt
15 ml lemon juice
4 g ground cumin
2 g ground cinnamon
4 g cayenne pepper
4 g freshly ground black pepper
6 g minced fresh ginger
25 g salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

15 g butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
4 g ground cumin
5 g paprika
20 g salt, or to taste
1 (8 ounce) can tomato sauce
235 ml heavy cream
10 g chopped fresh coriander

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh coriander
see more info:
news.bbc.co.uk/2/hi/special_report/1999/02/99/e-cyclopedia/1285804.stm