Quick Garam Masala Recipes

QUICK GARAM MASALA

Steps:

• Place ingredients in a small dry skillet.
• Heat over low heat, stirring, just until aromatic, but do not burn.
• Cool, and store in an airtight container until needed, no more than 3 months.

EASY GARAM MASALA

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

GARAM MASALA

Steps:

• Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
• Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

HOW TO MAKE CHICKEN TIKKA MASALA

Steps:

• Heat the ghee/oil in a frying pan over medium high heat
• When visibly hot, add the garlic and ginger paste and stir well to cook out the rawness.
• Stir in the coconut flour, sugar, ground almonds, mixed powder, tandoori masala and paprika and again stir well.
• Pour in the tomato puree and bring to a simmer. Then add about a ladle of base curry sauce. You will need to top this up from time to time. If the curry is looking too dry, add more base sauce. If too saucy, cook it down.
• Bring this all to a bubbling simmer and then add the pre-cooked tandoori chicken. Stir well to coat the meat with the sauce. Remember to add more base if it is looking dry. Scrape around the edges of the pan as the base sauce caramelises to the side. This will add a delicious flavour to your chicken tikka masala.
• Now add the food colouring if using.
• Continue stirring to colour the sauce adding more of the heated curry sauce when required
• Simmer for about a minute and pour in the cream.
• Stir in the fresh coriander, season with salt to taste and finish with a squeeze of lemon the dried fenugreek and the garam masala.

HOMEMADE 5-INGREDIENT GARAM MASALA

Steps:

• Lightly roast each spice in a small pan until they get hot, about a minute. Stir frequently. Make sure not to burn them by roasting them too long. The goal is to make them a bit toasty so they are easy to grind.
• Cool spices and then grind fine in a coffee or spice grinder. Store in an airtight container away from direct sunlight.

GARAM MASALA CHICKEN CURRY RECIPE

Steps:

• Warm the ghee in a Dutch oven over medium high heat. When it melts, toss in the chopped chicken. Sauté the chicken in the hot fat until it turns opaque, and then stir in the yellow onions. Turn down the heat to medium, and sprinkle the salt over the onions. Stir frequently and allow the onions to cook in the ghee until translucent, about 10 minutes.
• Stir in the garlic, ginger, turmeric, cayenne and garam masala. Continue stirring the spices into the chicken and onions until they're completely coated. Then stir in the diced tomatoes and coconut milk.
• Simmer the sauce over medium heat, stirring occasionally, until the chicken is fall-apart tender and the sauce thickens - about 20 minutes. Serve warm over rice with chopped cilantro.

GARAM MASALA

Steps:

• Take cinnamon into a pan.
• Add black pepper, mace, star anise, bay leaves, cloves, black cardamom, green cardamom, coriander seeds and cumin seeds.
• Turn on the gas on low to medium heat.
• Roast the spices a little for about 7-8 minutes.
• Do not burn spices. Spices should just release their aroma.
• Roasting helps in removing the moisture from the spices if any.
• Turn off the gas and let the spices cool down completely.
• Transfer the roasted spices into a blender jar and blend them fine powder.
• Grate 1/2 nutmeg into masala directly.
• Blend everything again so that nutmeg gets mixed well with other spices.
• Garam masala is already.
• You can make about 250-300 gm masala form all used ingredients.
• Transfer the masala into a clean glass jar or airtight container.
• You can store this masala in airtight container in cool and dry place for about 6 months to 1 year.