Lore has it that tikka masala evolved from a chef who added some Indian spices to Campbell's condensed tomato soup...Typically, this sauce is used on meat cooked in the tandoori style. Try it with cooked lamb or chicken.
On garam masala: make your own
garam masala, or buy this spice blend in the grocery store. A mild Indian spice blend that complements all types of meats.
In a skillet, heat cooking oil over medium heat.
Chop onions finely and mince or crush garlic. Sauté in oil until onion is softened and translucent.
Add tomato puree, then add spices. Bring to a boil, then simmer 10 minutes to allow the flavors to blend. (If you're doing a meat dish, add the cooked meat after it comes to a boil.) Just before serving, stir in the yogurt.
Serve over rice.
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