But, this post is called a tale of TWO curries, not just one. So, yes. I made a tofu tikka masla AND a chana masala. I adapted two web recipes here and here and followed one main caveat: if I don't have it, it doesn't go in.
Somehow, mine ended up a little too spicy, so I made a quick yogurt sauce with the sweet curry powder from Penzeys mixed with smoked paprika.
I also didn't have any garam masala on hand, so mixed my own a bit haphazardly. I also didn't have any fresh ginger, so relied heavily on my powdered. Pro tip: measure your yogurt for the tikka masala. Mine just got plopped in until it appeared to be the right color, but then tasted heavily of yogurt. I jazzed it up with about a teaspoon each of cumin, coriander, tumeric and sweet curry powder.
Both were super delicious, but kind of needed a veggie aspect. I think next time I'll try to attempt a spinach or palak paneer type side dish. But, both curries were not a terrible first try.