Garam masala (meaning hot mixture) is a blend of ground spices commonly used in North Indian cuisine and other parts of Southern Asia. It is ideal for all meats and goes perfectly with vegetables and fish. The order in which spices are added to food may be very elaborate in some dishes. In Pakistan, garam masala is a common additive in various types of pilaf and is usually added directly to hot oil.
Where to Find Garam Masala
Les Soeurs en Vrac offer an original blend of Garam Masala spices. Other than on meats, garam masala goes perfectly well with vegetables, chicken and fish. This mix contains coriander, cinnamon, black pepper, fenugreek, mustard seeds, allspice, cloves, and cayenne pepper. Please contact eatrie if you are located outside of Canada and would like to place an order.
How to Prepare Your Own Garam Masala
This easy-to-prepare blend is a mix of spices at the heart of most Indian dishes. The following recipe is a basic blend of spices that is best when prepared right before use. It can be conserved for several months if stored in an airtight container. Roast the following spices over a medium flame until they are a few shades darker. Leave out the dry ginger and take your time during this process so as to not burn the spices. Turn off the heat and let them cool once the mix is ready. Once cooled, remove the cardamom from their skins, add the ginger and grind the spices into a fine powder.
- 4 tbsps coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 ½ tsps black cumin seeds
- 1 ½ tsps dry ginger
- ¾ tsp black cardamom (3 or 4 large pods)
- ¾ tsp cloves
- ¾ tsp cinnamon (2 X 1” pieces)
- ¾ tsp crushed bay leaves
Grilled Garam Masala Chicken Kabobs
30 min – 15 prep, 15 grill – for 2
Here is a delicious, low fat chicken garam masala kabob recipe. The exotic spices will give a kick to your usual chicken kababs. Excellent to serve at a BBQ party! Make the pieces of chicken smaller to absorb the delicious flavours of the spices and veggies combined. If you have time, marinate the chicken for 8 hours over night for incredibly flavourful results.
- 4 Boneless chicken breasts
- 1⁄4cup cider vinegar
- 1 Tablespoon of garam masala
- 2 tablespoons olive oil
- 1 Red bell peppers
- 1 green bell peppers
- 1 onion
- 1⁄2 teaspoon of salt and pepper for taste
- Pre-heat BBQ or grill on high heat.
- Cut chicken into small pieces and marinate in vinegar, olive oil and garam masala spice. Let it sit for the rest of prep time.
- Thread green bell peppers, chicken, onions, and red bell pepper pieces onto skewers alternately.
- Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with the rest of the marinade. Grill the chicken kabobs, turning frequently, for 15 minutes, or until chicken juices run clear.