Masala Mix'ins





A nut-based cream sauce



  • 2+ lbs. meat (cubes of chicken, lamb or beef OR vegetables)
  • ½ c plain yogurt
  • 1t salt
  • 1 lg. onion, thinly sliced
  • 1” ginger root, crushed
  • 8 garlic cloves, crushed
  • 4T oil
  • 1 c chicken broth
  • ½ c cream
  • 2 T cilantro, chopped (optional)


In a large bowl, combine yogurt, salt and chicken. Leave to marinate for 1 hour.

In a large pot, heat 2T of oil and fry onions on medium until golden-dark brown.

In blender, add ½ c water, masala (spice) packet, fried onions, garlic, and ginger. Puree.

Return ingredients from the blender to the large pot with remaining 2T of oil. Fry puree over medium heat for 5 minutes, stirring occasionally.

Add in meat with marinade and chicken stock. Bring to a boil. Cover and simmer for 30 minutes until the meat is tender. Add fresh/frozen mixed vegetables here, if desired.

Turn off heat and gently stir in cream.

Garnish with cilantro and serve over hot rice or with naan (flat bread).