Our Version of Indian Chicken Masala

We have had chicken masala spice in our cupboard for months, and finally got to use it!
We decided to make our own version of chicken masala curry over brown rice. We cubed and speed-marinated the chicken in Greek yogurt and the masala spice, and then pan seared it in olive oil. We then added more masala, turmeric, coriander, onions and chicken stock and simmered until the meat was cooked through.

We thickened it with the Greek yogurt before serving, which gave it a nice creamy texture.

We served the chicken over brown rice, garnished with fresh cilantro from our garden, and served it with a side salad of head lettuce and tomatoes in a creamy cilantro yogurt dressing.

Creamy cilantro yogurt dressing:
2 T Greek yogurt
1 tsp Mayonnaise
1 T chopped cilantro
2 T lemon juice
1 clove minced garlic
pinch of sugar
salt and pepper to taste
-Whisk all ingredients together and let the flavors marinate for 30 minutes before tossing.