My youngest son has a real love for the spice mixture garam masala. I bought some on a trip to my local Penzey’s and just haven’t used it. It sat, unloved, for months. Then the other night, while I was cooking dinner, my son took it from the drawer and asked when I’d use it. Two days later, here we are.
Indian Garam Masala Chicken Thighs are Delicious
I didn’t always love Indian food. In fact, it was probably my least favorite for a good part of my twenties. Why? I had some bad Indian food when I was twenty, and was always too afraid to try it gain. Thank goodness for friends. A few years ago, I got dragged to “The Kathmandu” in Salt Lake. It changed my mind. I love the warm flavors and the aromatics. Mattar Paneer is by far my favorite dish.
My children love Indian food too. So, as I began to make this dish, my kitchen was overwhelmed with amazing smells. I can’t begin to describe the smell when I was preparing this. I didn’t realize how good it would smell and how easy it was to make.
Can’t find garam masala at your local megamart, you can easily make it yourself by combining and grinding:
- A 1-inch cinnamon stick, broken into pieces
- 2 bay leaves
- 1/4 cup cumin seeds
- 1/3 cup coriander seeds
- 1 tablespoon green cardamom pods
- 1 tablespoon whole black peppercorns
- 2 teaspoons whole cloves
- 1 dried red chile
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground mace
Heat the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a skillet over medium-high heat. Be sure to keep it moving, stirring often, to prevent browning, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.
There’s An Elephant in the Room, Let’s Address It
Where have I been for the past six months? This year started rough with the death of my brother, then my father had a stroke, and with my mom coming to live with me at the end of the year, had a lot of responsibilities piling up on my shoulder. In my non-culinary life, I am a programmer and decided I wanted to expand my skillset. I went through a 16-week bootcamp where I learned a whole bunch of technical mumbo-jumbo. There was a lot of intense project work and I just got insanely busy.
Every time I would go to cook something and write a post, life got in the way. But, I was thinking about you all the entire time and preparing for my exciting comeback. My husband has built me this awesome new filming rig so I can make overhead videos for y’all (that’s coming soon!) and anyway, life is settling down now and I’m dedicated to getting back into things. I’ll be posting once a week for a bit, then I’ll start posting even more.