Garam Masala
(1.6 oz)
Regular price $5.50 Sale price $5.47 Save $0.03
Ingredients: Coriander, Green & Black Cardamon, Cinnamon, Cloves, Bay Leaves, Nutmeg, Ginger, Pepper, Cumin.
Garam Massala is native to India. Its taste and aroma is pungently warm and strong. It is one of the best known Indian spices. Some of the hot spices in garam massala help promote perspiration which cools your body as the moisture evaporates on your skin. This blend goes especially well with fish, chicken, pork, lamb, and potatoes.
Chicken Tikka Massala
Yield: 4
Ingredients:
1 lb chicken breasts, cube into bite size
3 tablespoons olive oil
2 cinnamon sticks
5 green cardamom pods
1 large onion, chopped fine
4 cloves garlic, chopped fine
2 teaspoons fresh ginger, minced
1 teaspoon cumin powder
teaspoon coriander powder
teaspoon chili cayenne (you can use tsp if you like spicy food)
teaspoon turmeric powder
1 teaspoons paprika
1 teaspoon garam massala
teaspoon salt
teaspoon black pepper, ground
Pinch of ground asafetida
2 teaspoons tomato paste
3 tablespoons yogurt
cup coconut milk
cup water
1 teaspoon Methi leaves
2 tablespoons fresh cilantro, chopped fine
Heat the oil in a frying pan over medium-high heat. When hot, add the cardamom pods and cinnamon sticks; leave for 2 minutes and then remove. This will flavor the oil, giving it a wonderful aroma. Add the onions and cook while stirring for approximately 10 minutes until brown. Add chopped garlic and ginger; saut for 2 minutes. Add the following spices: cumin, coriander, chili, turmeric, paprika, garam massala, salt, black pepper, and asafetida; saut the spices for about 2 minutes. Add tomato paste, yogurt, and coconut milk. Mix all ingredients well then mix in the chicken (make sure chicken is coated with the sauce before adding the water). Last, add water, lower the heat, and simmer on low for 30 minutes stirring frequently to prevent burning. Add Methi, and fresh cilantro; cook uncovered for about 8 minutes to thicken the sauce.
Serve over rice.
Garam Massala is native to India. Its taste and aroma is pungently warm and strong. It is one of the best known Indian spices. Some of the hot spices in garam massala help promote perspiration which cools your body as the moisture evaporates on your skin. This blend goes especially well with fish, chicken, pork, lamb, and potatoes.
Chicken Tikka Massala
Yield: 4
Ingredients:
1 lb chicken breasts, cube into bite size
3 tablespoons olive oil
2 cinnamon sticks
5 green cardamom pods
1 large onion, chopped fine
4 cloves garlic, chopped fine
2 teaspoons fresh ginger, minced
1 teaspoon cumin powder
teaspoon coriander powder
teaspoon chili cayenne (you can use tsp if you like spicy food)
teaspoon turmeric powder
1 teaspoons paprika
1 teaspoon garam massala
teaspoon salt
teaspoon black pepper, ground
Pinch of ground asafetida
2 teaspoons tomato paste
3 tablespoons yogurt
cup coconut milk
cup water
1 teaspoon Methi leaves
2 tablespoons fresh cilantro, chopped fine
Heat the oil in a frying pan over medium-high heat. When hot, add the cardamom pods and cinnamon sticks; leave for 2 minutes and then remove. This will flavor the oil, giving it a wonderful aroma. Add the onions and cook while stirring for approximately 10 minutes until brown. Add chopped garlic and ginger; saut for 2 minutes. Add the following spices: cumin, coriander, chili, turmeric, paprika, garam massala, salt, black pepper, and asafetida; saut the spices for about 2 minutes. Add tomato paste, yogurt, and coconut milk. Mix all ingredients well then mix in the chicken (make sure chicken is coated with the sauce before adding the water). Last, add water, lower the heat, and simmer on low for 30 minutes stirring frequently to prevent burning. Add Methi, and fresh cilantro; cook uncovered for about 8 minutes to thicken the sauce.
Serve over rice.