Here’s part two of the tikka masala recipe! Now that you’ve made the paste, the rest comes together in minutes. Enjoy! Note, the first set of instructions is for the vegetarian option and the second set is for chicken from pinchofyum.com.

Ingredients:

*2-3 cups of something with heft for the heart of the dish (cauliflower, broccoli, chickpeas, tofu, or chicken)

*1/2 c yogurt

*1/4 cup masala paste (made previously)

*1 (28 oz) crushed tomatoes (or whole or diced or whatever you have, just blend them up. You want puréed tomatoes. If you do get crushed, you can skip the blending if you want, though it won’t be as smooth and that’s ok!!)

*1 (14 oz)can regular coconut milk

*rice, whole grains, and/or naan for serving

Vegetarian instructions:

Just heat the masala paste in the hot pan over medium high heat for 30 seconds, add your vegetarian “heft” (tofu, broccoli, etc) and yogurt and stir as it cooks for about 3-4 minutes then stir in the tomatoes and coconut milk and let simmer for 15 minutes or so. Salt to taste. Serve over rice, whole grains and/or naan. It’s as easy as that.

INSTRUCTIONS

1) If using chicken: Cut the chicken into bite sized pieces. Marinate with 1 tablespoon of masala paste and the yogurt for about 30 minutes in the fridge.

2) SIMMER: Heat a large, deep skillet over medium high heat and add the remaining masala paste. Stir fry for a few minutes to get all the spices going. Add the chicken/yogurt mixture and saute until the chicken is mostly cooked. Add the crushed tomatoes and coconut milk to the pan with the chicken and simmer for 15 or so minutes. Season with salt. Let stand for a while so the sauce will thicken up a bit. Serve over rice with cilantro!