GARAM MASALA RICE RECIPES

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NEXT LEVEL TIKKA MASALA RECIPE - BBC GOOD FOOD



Next level tikka masala recipe - BBC Good Food image

Who can resist the combination of smoky tandoor-charred chicken in a delicately spiced tomato-based sauce? Master the tikka masala with our ultimate version

Provided by Barney Desmazery

Categories     Dinner, Main course

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 27

8 bone-in chicken thighs
1 lime, juiced
2 large pieces ginger
10 garlic cloves, peeled
400ml Greek yogurt
pinch chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
1 small green chilli
red food colouring (optional)
3 tbsp butter or ghee
1 large onion, finely chopped
1½ tsp cumin seeds
1½ tsp mustard seeds
½ tsp powdered fenugreek
½ tsp powdered paprika
4 cardamom pods, lightly bashed
1 large piece cinnamon
1 tbsp tomato purée
50g ground almonds
pinch soft brown sugar
1 tbsp malt vinegar
680ml passata
100ml crème fraîche or double cream
fresh coriander leaves, flaked almonds, garam masala and smoked salt (optional), to serve

Steps:

  • Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and ½ tsp salt. Set aside while you make the marinade.
  • In a small food processor, blitz the ginger and garlic to make a paste, adding a splash of water if needed. Set aside half of the paste for the sauce. Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs (overnight or 24 hrs is even better).
  • To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over a medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins. Stir in the tomato purée, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too. Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce. Can be kept chilled in the fridge for up to 48 hrs while you marinate the chicken.
  • Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large baking tray cut-side up. Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices. Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the crème fraîche or cream into the curry sauce. Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end.
  • Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.

Nutrition Facts : Calories 646 calories, FatContent 45 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 4 grams fiber, ProteinContent 36 grams protein, SodiumContent 1.31 milligram of sodium

TANDOORI MASALA SPICE MIX RECIPE | ALLRECIPES



Tandoori Masala Spice Mix Recipe | Allrecipes image

I needed this mix for a butter chicken recipe. Rather than another trip to the store, I decided to make my own!

Provided by TheBritishBaker

Categories     Indian Recipes

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 /2 cup

Number Of Ingredients 11

2 tablespoons ground coriander
1 ½ tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground fenugreek
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground cardamom
½ teaspoon ground nutmeg

Steps:

  • Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.

Nutrition Facts : Calories 19.3 calories, CarbohydrateContent 2.9 g, FatContent 0.8 g, FiberContent 1.6 g, ProteinContent 0.7 g, SaturatedFatContent 0.1 g, SodiumContent 3.7 mg, SugarContent 0.2 g

More about "garam masala rice recipes"

NEXT LEVEL TIKKA MASALA RECIPE - BBC GOOD FOOD
Who can resist the combination of smoky tandoor-charred chicken in a delicately spiced tomato-based sauce? Master the tikka masala with our ultimate version
From bbcgoodfood.com
Total Time 4 hours 20 minutes
Category Dinner, Main course
Cuisine Indian
Calories 646 calories per serving
  • Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.
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TANDOORI MASALA SPICE MIX RECIPE | ALLRECIPES
I needed this mix for a butter chicken recipe. Rather than another trip to the store, I decided to make my own!
From allrecipes.com
Reviews 5
Total Time 5 minutes
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Calories 19.3 calories per serving
  • Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.
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CHICKEN TIKKA MASALA RECIPE | AARTI SEQUEIRA | FOOD NETWORK
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