- 2 tablespoons garam masala
- 6 to 10 cardamom pods, lightly crushed
- 1 piece (1 inch) cinnamon stick
- 2 teaspoons red chile flakes
- 2 teaspoons chopped fresh ginger
- 2 teaspoons salt
- 2/3 cup plain full-fat yogurt
- 1 4 pound chicken, cut into 8 pieces, or 4 chicken thighs, halved
- 1 teaspoon ground turmeric
- Vegetable oil, for frying
- 4 onions, chopped
- 3 to 5 cloves garlic, chopped
- 4 to 6 tablespoons cashews
- 1 to 2 tablespoons tomato paste or ketchup
- 3 medium carrots, cut crosswise into 1-inch pieces
- 1 1/2 cups cauliflower florets
- 1/2 cup heavy cream (optional)
- Chopped fresh cilantro or flat-leaf parsley, for garnish
Saturday, January 19, 2013
This delicious dinner recipe is featured in "Where Flavor was Born"
by Andreas Viestad.
Garam masala is a blend of ground spices common in the Indian and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods.
The first time I had hummus, I love it! 30 years ago (1987) new to this coun...
Puff pastry dough is a very difficult dough, to make, it is labelled "FOR EXPERTS", to make. I am using a lot this dou...
Grilled skinless sausages, MITITEI (as called in Romania) with cold beer or fresh cider (=”mu...
When I saw this picture first time by: Susan Feniger and Mary Sue Milliken from: “City restaurant", Los Angeles, CA, I ...