Friday, November 08, 2013

Spices are beautiful. Garam Masala Blend and the recipe for this dish.

Spices are so beautiful I just wanted to share this with you. Isn't it beautiful. Allan wanted to make Garam Masala based chicken. It called for a few spices that we didn't have. I went to my 'go to' for spices, Sidney's Natural Food store. They have everything in bulk. I like to buy small amounts of spices and use them fresh. They had everything and here is a picture of the mixture of spices. 

Chicken Tikka Masala

2 tsp. garam masala 
1 tsp. paprika
½ tsp. ground cardamom
½ tsp. ground cumin
½ tsp. ground coriander seed
¼ tsp. ground turmeric
½ tsp. cayenne pepper (we found it a titch hot, so I'll reduce this amount next time)
¼ tsp. ground cinnamon
2 Tbsp. vegetable oil
1 medium onion, finely chopped
1 Tbsp. tomato paste
1 Tbsp. finely grated fresh ginger
1 large garlic clove, minced
1 (14-oz.) can diced tomatoes
1 cup low sodium chicken stock (we used vegetable)
1½ lbs. boneless, skinless chicken 
breasts or thigh, cut into ¾-inch cubes
Salt to taste
3 Tbsp plain yogurt or whipping cream
Fresh cilantro sprigs for garnish (optional)

Combine first 8 ingredients in a small bowl. Heat oil in large, deep skillet set over medium, medium-high heat. Add the onions and cook until tender and light golden, about 5 minutes. Mix in spice mixture, tomato paste, ginger and garlic. Cook and stir 2 minutes more. 

Mix in diced tomatoes and stock, bring to a gentle simmer, and cook 5 minutes. Season the chicken with salt, and then stir into the sauce. Simmer until the chicken is cooked through and the sauce has thickened, about 12 minutes. Stir in yogurt or cream and heat through 1 minute. Taste and adjust seasoning, if needed, and then serve. If desired, garnish servings of the chicken with cilantro sprigs.

**Steamed basmati rice is the perfect side dish for the saucy chicken. To make about 3 cups of cooked rice, place 1¼ cups white basmati rice in small to medium pot and add 1¾ cups cold water. Bring to a boil over high heat. Once boiling, reduce heat to its lowest setting, cover and cook, undisturbed, 15 to 18 minutes, or until rice is tender. 


Gardeningbren said...

Nice warm beautiful spices..with basmati rice..perfect.

Erin said...

You make me want to whip up a batch right now!!