Tikka Masala (2018 Package Recipe)

This is the recipe that was on our original 2018 packaging. The big differences are less tomatoes and more yogurt.

Shopping List & Prep (serves 4) 

  • 1½ lbs boneless skinless chicken thighs or breasts or tofu cut into 1½" pieces or 2 14.5 oz cans garbanzo beans
  • ½ small bunch fresh cilantro, roughly chopped—approx. ¾ cups
  • 1 small red onion, minced
  • 1 clove garlic, minced
  • 14.5 oz can diced tomatoes
  • 1 cup plain full fat yogurt (Greek yogurt NOT recommended)
  • 2 TBSP butter or ghee
  • 2-4 cups cooked basmati rice

Directions

  1. In large sauté pan or Dutch oven, melt butter or ghee over medium-low heat. Add onion and garlic. Cook, stirring often until softened, about 5 minutes.
  2. Add Masi Masa Spice Blend. Cook, stirring constantly until spices turn darker, about 1 minute.
  3. Add tomatoes. Cook, stirring often until tomatoes are broken down, about 10 minutes.
  4. Stir in chicken (or tofu or garbanzo beans). Bring to a boil.
  5. Lower heat and simmer uncovered at a gentle bubble until chicken (or tofu or garbanzo beans) is cooked through, 3-7 minutes.
  6. Add yogurt and two-thirds of chopped cilantro and stir until heated through, about 1 minute.
  7. Serve over basmati rice topped with remaining chopped cilantro.

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