Welcome to HowDoYouCook.com

By learning about basic ingredients and how to use them, you can create simple, quick and delicious meals your family will love!!

Thursday, May 6, 2010

Indian Chicken Drumsticks

Garam Masala is a blend of spices commonly used in Indian dishes. Packaged brands of garam masala can be found in most larger grocery stores or you can make your own using the recpies below.

2 pounds Chicken Drumsticks
2 tsp Ginger Paste
2 tsp Garlic Paste
2 TB Lemon Juice
1 tsp Salt
2 tsp Red Chilli Paste
1/2 tsp Garam Masala
1/2 cup Yogurt, drained
2 tsp Coriander Powder
1 cup Yogurt
4 TB Brown Onion Paste
4 tsp Cumin Seeds
1 TB Black Peppercorns
4 tsp Green Coriander, chopped

Make 3 incisions on each drumstick.

Whisk together, the ingredients for the marinade. Rub marinade into the drumsticks and refrigerate for 4 hours.

Place drumsticks in an ovenproof dish and cover with the rest of the marinade. Cover tightly and bake for 45 minutes.

Many of the spices used in garam masala are more familiar in the West as spices for desserts or baking: cloves, cinnamon, nutmeg, and mace for example. The addition of other spices may include black and/or green cardamom, bay leaves, cumin, coriander, fennel, and possibly caraway. Different regions use different combinations and the blends will also vary from household to household where proportions may vary according to the dish it is being used to season.

Garam Masala - Slightly sweeter version

2 TB Cumin Seeds
2 TB Coriander Seeds
2 TB Cardamom Seeds
2 TB Black Peppercorns
1 (3-inch) Stick Cinnamon, broken up
1 tsp Whole Cloves
1 tsp Grated Nutmeg
1/2 tsp Saffron (optional)

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place. Garam Masala keeps for 3 months.

Garam Masala - More Peppery Version

4 TB Coriander Seeds
1 TB Cumin Seeds
1 TB Black Peppercorns
1 1/2 tsp Black Cumin Seeds (shahjeera)
1 1/2 tsp Dry Ginger
3/4 tsp Black Cardamom (3-4 large pods approx)
3/4 tsp Cloves
3/4 tsp Cinnamon (2 X 1” pieces)
3/4 tsp Crushed Bay Leaves

Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.

When the spices are roasted turn of the flame and allow them to cool.

Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.

Grind them all together, to a fine powder in a clean, dry coffee grinder. Store in an air-tight container in a cool, dark place.

NOTE: Garam masala is best made fresh just before you begin cooking, but if you don't have the time, make a batch ahead and store for several months in an air-tight container in a cool, dark place.

No comments:

Post a Comment

Thank you for visiting today. Feel free to leave a comment or question below. I'd love to hear from you!