A REAL 1970's chicken tikka masala recipe please?

The sauce of today has changed! - are ready-sauces the culprit? - sometimes the sauce even has bluddy coconut in it now! (or is that so the same sauce can also be used for the Korma?) - remember how the flavour USED to be?? I have been trying to recreate it for years with only 1 or 2 limited successes. If anyone knows the 1970's recipe/flavour from fresh ingredients, I would be so so grateful.A REAL 1970's chicken tikka masala recipe please?
Hi.....I hope this helps.





INGREDIENTS





1 cup yogurt


1 tablespoon lemon juice


2 teaspoons ground cumin


1 teaspoon ground cinnamon


2 teaspoons cayenne pepper


2 teaspoons freshly ground black pepper


1 tablespoon minced fresh ginger


4 teaspoons salt, or to taste


3 boneless skinless chicken breasts, cut into bite-size pieces


4 long skewers


1 tablespoon butter


1 clove garlic, minced


1 jalapeno pepper, finely chopped


2 teaspoons ground cumin


2 teaspoons paprika


3 teaspoons salt, or to taste


1 (8 ounce) can tomato sauce


1 cup heavy cream


1/4 cup chopped fresh cilantro


DIRECTIONS


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 cilantro.


NoteA REAL 1970's chicken tikka masala recipe please?
gonna let you in to a secret its actually campbells tomato soup which is the sauce in the traditional recipe! easy aint it? happy cooking!!! seli xxxx
The greatest invention, of course, was chicken tikka masala, for which dozens of people have claimed credit. 'I have been trying to get to the bottom of that one for years,' says Peter Grove. One claim goes back to the Taj Mahal restaurant in Glasgow in the Fifties; another to somewhere in deepest Essex. Either way, the story is always the same: that it was the result of an enterprising chef pouring a tin of condensed tomato soup over a dish of chicken tikka and then spicing it up, in an attempt to appeal to Britain's desperate enthusiasm for gravy. It has become so popular, indeed so ubiquitous, that we have even exported it. 'In the last two or three years,' says Amin Ali, 'chicken tikka masala has actually started turning up on the menus of the top hotel restaurants in India.'
just make it the same as you always have but wear a pair of flairs with big boots and a flower shirt and big orange sunglasses with a headband to give it that 70's feel.





Groovy baby.