Over the past few years I have been introduced to Indian cuisine and fell in love with it. Here is my recipe using the flavors of Garam Masala seasoning and some information about these wonderful blends of spices.
Garam masala from Hindi garam (“hot”) and masala (“mixture”) is a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; garam masala is pungent, but not “hot” in the same way as chili peppers.
I added a bit of heat to the recipe with fresh jalapeño and cayenne peppers from the garden.
(Yep…still picken peppers)
The composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, malabar leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon, black, brown, & green cardamom, nutmeg, star anise and coriander seeds. Varying combinations of these and other spices are used in regional variants of garam masala, none of which is considered more authentic than another.
My blend was pre-mixed and consisted of coriander, black pepper, cumin, ginger, cinnamon and cloves.
Garm Masala Chicken Farm Girl Style
By The Gourmet Farm Girl
2 lb’s chicken thighs
1/4 cup chopped green onion
2 jalapeño peppers chopped
2 red cayenne or red chili peppers chopped
¼ cup dry white wine
¼ cup chicken broth
Garam Masala seasoning
Pre-heat oven to 400 degrees
Rinse chicken thighs in cold water and pat dry; season both side of the chicken with Garam Masala; place chicken in a baking dish drizzled with olive oil; skin side up.
Pour the wine and broth around the edges of chicken; top with the chopped onions and peppers. Bake for 45-50 minutes; remove and cover dish with foil; turn off heat and return the dish to the oven for an additional 8-10 minutes before serving.
Garnish with toasted pine nuts.
Serve with rice or pita bread
This recipe serves 2-3
Double if serving more