Garam masala, garam means spicy in Hindi, and masala means sauce or mixed spices. Garam Masala is made up of differently ground spices and can be used stand-alone or in combination with other fragrances. Garam Masala smells spicy but not as thick as pepper. Masala is the secret of delicious dishes in the Indian region. Indian cuisine is based on spices and fragrant leaves, with a variety of special aromas. Garam Masala is a kind of Masala in northern India. It is not as strong as Vindaloo, but it is also a spicy seasoning. There are dozens of spices and herbs in India, and the taste will vary depending on individual tastes and regions. Made this family version of Garam Masala. Generally, the bags of Masala that are bought on the market are relatively cheaper spices, and the spices that are made by themselves are put into the crusher when cooking, and the fragrance is not lost. It can be used for the whole dish. Add a lot of color. Try to do masala yourself at home, maybe you will be surprised by the mix of spices! Although there are many ingredients for spices, they are all commonly available. Do more at a time and put it in a sealed bottle for about half a year. Curry vegetables, curry seafood, can be used. The most authentic side dish is red pepper only. You can also add tomatoes, onions, potatoes, and carrots. Adding a tomato color will turn red. Unlike ordinary coconut curry, it is made with fresh French cream. I have sent it in the group before, but I won’t say much here. If you don't have fresh cream, you can add whipped cream or worry about excessive calories. You can add coconut milk. Try adding Greek yogurt. In terms of taste, the whipped cream is the best. The amount of recipes is about four people. When you do it yourself, adjust it as needed (the recipes on the recipes will be longer, be patient and look at the authentic masala curry. After the trial, you will definitely feel that it is worth it. Curry, can't be compared with homemade.) When you eat rice or pizza, you can have a low-carbon water pancake before, and it is perfect with curry https://www.xiachufang.com/recipe/102824007/1Tbsp 1 Large spoon -15 ml 1Tsp 1 tsp -5 ml
All spices are well matched
Grind the food machine or stir bar. (Or you can use the powder directly to spice up, save the grinding step) Save the excess fragrance in the sealer
While making spices, the oven is warmed up at 200 degrees Celsius
Cut the chicken and fry with a small amount.
Add 1 tablespoon of Garam masala spice, stir fry with salt
Chicken is poured into the baking dish with the soup
French fragrant cream/Greek yoghurt with red pepper, 1 tablespoon of Garam masala spice, mix well and spread over chicken, stir well
Bake in the oven for 20 minutes, take it out and let it dry, sprinkle with parsley / parsley and garnish it.
For cloves and cardamom powder, use 1 teaspoon each, 5 grams. Cardamom tastes like pepper, and if not, it can be replaced with nutmeg or grass. Slightly different taste