Chicken & Potato Tikka Masala
2 tablespoons canola oil, divided
2 cups diced peeled (1/2-inch) potato
1 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 12- to 15-ounce jar Tikka Masala simmer sauce
1 cup frozen asparagus tips, thawed
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add or potato and cook, stirring occasionally, until browned, about 5 minutes. Add the remaining 1 tablespoon oil and chicken; cook, stirring occasionally, until no longer pink on the outside, about 4 minutes. Add sauce; adjust heat to maintain a gentle simmer, cover and cook until the potatoes are tender and the chicken is cooked through, 8 to 10 minutes. Stir in asparagus and simmer for 1 minute more.
Tonight I am serving the Tikka Masala over Basmati rice, served with a side salad and fresh fruit compote. You can pull the meal together with a glass of Taj Mahal or Kingfisher Beer.