Chicken Tikka Masala

1/2 cup plain yoghurt
1-2 tablespoons lemon juice
1 teaspoon curry powder*
1 teaspoon paprika
1 teaspoon garlic salt
1/2 teaspoon cayenne pepper
dash of ginger
dash of allspice
dash of ground cloves
dash of black pepper

1 – 1.5 lbs chicken, cut into bite-sized pieces

1 can low sodium condensed tomato soup
splash of cream
1 teaspoon curry powder
2 teaspoons sugar
more of the spices listed above, to taste

Mix the yoghurt, lemon juice, and spices together in a plastic bag. Add the chicken pieces and marinate. (The timing’s up to you. I did 7 hours.) In a large pan, stir-fry the chicken pieces. Once they are thoroughly cooked and begin to brown, drain and return to pan. Add the condensed soup, curry powder, sugar, and cream. Stew for 20-30 minutes (or however long it takes to cook your rice). Serve over rice. (Didn’t I just tell you to cook some?)

*I feel like I’m cheating with curry powder, but you get so much variety in one little jar: coriander, fenugreek (What is that?), tumeric, cumin, etc. I don’t feel like buying all that, and good curry needs lots of spices. Besides, you’re making a chicken tikka with canned condensed tomato soup; you do not need to be pretentious. Just make sure your curry powder doesn’t have cilantro in it, if you hate cilantro. (All the best people do.) Also, pro-tip: coriander is cilantro seeds, but it doesn’t taste like dead soap! Hooray!


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