Serves 6 with leftovers
This version follows my general attempt to add more vegetables to our diet and to use meat more as a bit player than as a main ingredient. To that end, I’ve added a variety of vegetables, as well as chicken thighs. We ate this with saffron rice and adored the whole meal. The roasted eggplant adds a little extra time, but is well worth it. It adds substance and a little extra body and texture. I’ve broken the recipe into three parts, but fear not, it’s still under an hour of prep. You can prepare the first part the night before.
Ingredients, part 1:
4 chicken thighs, cut into bite-sized chunks
2 tablespoons Tikka Masala
2 teaspoons salt
½ cup Greek yogurt
(Click title for the rest of the recipe)
