Busy Day Chicken Tikka Masala

Just grab what you have on hand in your pantry for this "what a breeze," spicy, and delectable version of the Indian classic. Chicken thighs beat chicken breasts for flavor, if you happen to have some in the freezer. 🇮🇳 🇮🇳 🇮🇳

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Busy Day Chicken Tikka Masala

Makes 4 servings

Coarse salt and freshly ground black pepper

1 1/2 pounds boneless, skinless chicken thighs (or breasts) cut in roughly 3/4-inch pieces

2 tablespoons canola oil

1 yellow onion, diced

1 tablespoon good curry powder

1 teaspoon chili powder

1 teaspoon cinnamon

1/2 teaspoon garlic powder

1 can (10.75 ounces) condensed tomato soup

Couple of drops Maggi seasoning, if you have on hand

5 ounces plain 2% yogurt

Juice of one lemon

Basmati, or other favorite rice, cooked per package instructions, molded for serving

Cilantro leaves to top

Season chicken pieces with salt and pepper, don't oversalt.

In Dutch oven or deep skillet over medium-high, heat oil. Add onion and chicken, cook till no chicken no longer pink and onion softened, about 5 minutes.

Stir in curry, chili, cinnamon, and garlic powders, cook another minute.

Add condensed soup, 1/4 cup water, and Maggi, if using. Bring to boil, then simmer 10 minutes. Cover if spattering. Let cool for a few minutes, then . . .

Stir in yogurt and lemon juice. If needed, season with more salt and pepper to taste (I've never found a reason to add more).

Serve Chicken Tikka beside a nice 1 cup mold of your chosen rice. Highly recommended: cilantro leaves for a flavorful garnish.

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