Garam masala is an aromatic blend of spices extensively used in Indian cuisine. This all-purpose seasoning adds warm, sweet flavor to chicken, lamb, fish, potatoes, rice pilaf and breads
Royal Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern India and can be varied according to whim. Garam masala is an aromatic blend of spices extensively used in Indian cuisine. This all-purpose seasoning adds warm, sweet flavor to chicken, lamb, fish, potatoes, rice pilaf and breads. Garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long. You can cook variety of dishes an example would be a simple chicken curry.
- Makes 4 to 5 servings
- 3 tablespoons vegetable oil
- 1 black cardamom pod
- 2 green cardamoms pods, bruised
- 2 whole cloves
- 1-inch cinnamon stick
- 1 bay leaf
- 1 large red onion, finely chopped
- 1 tablespoon freshly grated ginger
- 1 1/2 teaspoons minced garlic
- 2 medium tomatoes, finely chopped
- 1/2 teaspoon pure red chili powder
- 1 teaspoon garam masala (store-bought or homemade), plus more to sprinkle
- 1/4 teaspoon ground turmeric
- 1 tablespoon ground coriander
- Table salt
- 2 pounds skinless chicken pieces, white or dark meat
- 2 tablespoons minced cilantro
- Sliced mild onion, for garnish (optional)
- Heat the oil in a large skillet over medium heat. Add the cardamom, cloves, cinnamon and bay leaf. When the spices begin to sizzle, add the onion, ginger and garlic. Cook, stirring occasionally, until the onion is well browned, 5 to 7 minutes
- Stir in the tomatoes. Cook until the tomatoes are almost dry and the oil begins to separate from the sides of the mixture, about 8 minutes.
- Add the chili powder, garam masala, turmeric, coriander and salt to taste. Cook for another minute.
- Add the chicken and cook until brown on all sides, 5 to 7 minutes, stirring constantly. Add 1 cup water, cover and simmer until the chicken is cooked through, about 20 minutes. Stir occasionally and add more water if the sauce is drying up or if you want a thinner gravy. Add the cilantro and cook for another minute.
- Serve hot, sprinkled with garam masala. Garnish with sliced onions, if desired.
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