Results 1 to 8 of 8

Thread: Cooking with Garam Masala? page

  1. #1
    Shelli's Avatar
    Shelli is offline Senior Member
    Join Date
    Jan 2011
    Posts
    279

    Cooking with Garam Masala?

    Primal Fuel
    Ok, I am lined up to make the Butter Chicken from this site for my son's birthday dinner tomorrow. I've never cooked with garam masala before and most things I've read state to add it at the end of cooking. The recipe from this site has the garam in the yogurt marinade for the chicken.
    Any recommendations? Thanks!

  2. #2
    Credodisi's Avatar
    Credodisi is offline Senior Member
    Join Date
    Dec 2011
    Posts
    145
    I haven't made the butter chicken from this site, but I have cooked with garam marsala several times. I wouldn't shy away from using it as the recipe recommends.

  3. #3
    GrokON's Avatar
    GrokON is offline Senior Member
    Join Date
    Jan 2012
    Location
    Ontario, Canada
    Posts
    315
    We just made a curry for dinner. We used the Garam Masala at the beginning, and it simmered all the way through the recipe. No issues. You could probably use it however you want. Curry tasted great!
    5'6" Female, 29 Years Old, 260/195/120

    "Discipline is choosing between what you want NOW, and what you want MOST!"

  4. #4
    Shelli's Avatar
    Shelli is offline Senior Member
    Join Date
    Jan 2011
    Posts
    279
    Thanks to you both!

  5. #5
    DaisyEater's Avatar
    DaisyEater is offline Senior Member
    Join Date
    Jan 2011
    Posts
    1,784
    The recipe my husband has used for years (Madhur Jaffrey's, I think) has garam masala in the marinade and it works quite well. When you think of it, the chicken is cooking quite quickly at a high heat. It's also in the butter sauce, but once again, that is a quick cook.

  6. #6
    pjgh's Avatar
    pjgh is offline Senior Member
    Join Date
    Jun 2011
    Location
    Halifax, UK
    Posts
    1,200
    Garam Masala just means "hot mixture" - it's a spice blend. Many make up their own spice blends, but this is a good one shot curry blend.
    Put it in at the beginning, even fry it off a little in ghee first before adding the the onion.

  7. #7
    Shelli's Avatar
    Shelli is offline Senior Member
    Join Date
    Jan 2011
    Posts
    279
    Thanks everyone!
    I mixed the spices for the yogurt marinade this morning and I keep going back to take big sniffs. Mmm.

  8. #8
    _Wifey_'s Avatar
    _Wifey_ is offline Junior Member
    Join Date
    Jan 2012
    Posts
    21
    I've found that different recipes need the masala used at different times. The green masala I make calls for adding it before cooking, but after sauteing all the other ingredients. Sometimes I throw it in the yogurt I use to marinate the meat, which I find makes it a little less dominate a taste.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •