The Recipe: Chicken Garam Masala

Chicken Garam Masala in plate .jpgAs promised this is the recipe of my first attempt at making the Indian delicacy, Chicken Garam Masala. Before I reel out the ingredients and method, understanding the dish is key.
Garam Masala, which means, ‘warming spice mix’, is the main spice blend used in North Indian cookery. There are many versions, often dictated by region, but most contain a selection of the following: cassia leaf, black pepper, cardamom, chilli, cinnamon, cloves, coriander, cumin, fennel, mace and nutmeg.
What I took from the above information is that a good curry is about having the right blend of spices; a balance of flavours.

Tip
Look up different recipes and find the one that works best for you. One with ingredients you can find easily.

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INGREDIENTS

1 kilo of Chicken (I left the skin on)
7 medium tomatoes (blended to a paste)
1/2 cup, or less, of Olive oil
2 tsp of whole coriander
I whole onion, chopped
7 cloves of garlic (ground)
1 medium ginger
1/2 tsp of white pepper powder
1 tbs of mixed spice (cinnamon, ginger, anise, nutmeg, dextrose and cloves)
2 tsp mixed pepper corns (ground)
A sprinkling of Sweet Basil
1tbs Curry
1 tsp Thyme
Coriander leaves (I didn’t get this)
Cashew nuts ( a handful)
Some water

CHICKEN MARINADE
2 tbs of chilli powder (for the marinade)
1 cup of Yoghurt
1 tbs salt
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METHOD
Set your chicken in a bowl and add the chilli powder, Yoghurt and salt to it. Rub the ingredients in with your hand and leave it to marinade for about an hour.
Next, place a pot (preferably a non-stick one) on the fire. Add your tomato paste and oil (I used olive oil) and leave to cook until the oil starts to separate from the tomatoes. I blended my tomatoes with half of the onion.
Before the tomato is done, put into a grinder, all your dry ingredients (fresh and whole coriander, pepper corns, mixed spice, curry and Thyme) and the wet ones (ginger, garlic, cashew nuts) with some water and then grind it finely to a nice thick consistency.

Even if you add too much water it’s fine. It will reduce as your meat gets cooked

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Just before the curry is cooked, taste to see if the salt is enough for you. Add if necessary and add the other half of the chopped onion and your sweet basil and there you have it, the Purpledivaa’s Chicken Garam Masala.

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