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
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.
Add Masi Masa Spice Blend. Cook, stirring constantly until spices turn darker, about 1 minute.
Add tomatoes. Cook, stirring often until tomatoes are broken down, about 10 minutes.
Stir in chicken (or tofu or garbanzo beans). Bring to a boil.
Lower heat and simmer uncovered at a gentle bubble until chicken (or tofu or garbanzo beans) is cooked through, 3-7 minutes.
Add yogurt and two-thirds of chopped cilantro and stir until heated through, about 1 minute.
Serve over basmati rice topped with remaining chopped cilantro.
There is nothing easier than roasted vegetables. And nothing better than roasted potatoes, except roasted potatoes with a little Masi Masa Tikka Masala to add a flavor punch!
