Garam Masala

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Garam Masala to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Garam Masala, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 1
• Ingredients
• 2 tb coriander seeds
• 1 tb cuminseed
• 1 seeds from 10 cardamom pods
• 2 ts mustard seeds
• 2 ts fenugreek
• 2 ts black peppercorns
• 1 ts whole cloves
• 3 inch cinnamon stick broken in half

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions Heat a dry small skillet over moderately high heat until it is hot and in it toast the spices in batches if necessary, stirring frequently and covering the skillet when the mustard seeds begin to pop, for 2 to 3 minutes, or until they are several shades darker and fragrant, being careful not to let them burn

Step 2: Technique & Execution

In a mortar with a pestle or in an electric coffee grinder grind the toasted spices to a powder and transfer the powder to a jar with a tightfitting lid

Step 3: Technique & Execution

The garam masala keeps, covered and chilled, for 1 month

Step 4: Technique & Execution

Yield: About 1/2 cup Converted by MC_Buster

Step 5: Technique & Execution

Recipe by: COOKING LIVE SHOW #CL9201 Converted by MM_Buster v2.0l

Step 6: Technique & Execution

Garlic Chicken (Oriental) Low Fat Yield: 4 Ingredients 1 lb boneless skinless chicken breast 1/4 ts cornstarch 3 tb chicken stock 1/4 c garlic, chopped 1/3 c sliced water chestnuts 1/3 c bamboo shoots, sliced 1/2 ts salt 1/2 ts sugar 3 tb soy sauce 1/2 c water 1 ts sesame oil MARINADE 1 ts dry sherry (or sake) 1/4 ts salt 1 tb sesame oil 1 egg white Instructions Chop chicken breasts into 2 inch square pieces mix marinade ingredients in a medium bowl add chicken pieces and mix well let stand at least 20 minutes.