Garam Masala With a Twist - Blended Poultry Seasoning
Garam Masala is a rather incredible mixture of ground spices used in Indian and South Asian cuisine. It combines certain characteristics of aromatic joy to exude a warm, comfortable flavor.
There are multiple variations of this magical mixture. You can, of course, painstakingly make your own Garam Masala... or you could simply buy a commercial blend (as I do).
I Use This, It's Great!
- 1 tbsp Garam Masala
- 1/2 tbsp garlic powder
- 1/2 tbsp paprika, finely ground
- 1/2 tbsp salt
Garlic & Salt, Not Garlic Salt
I'm often asked why I use salt and garlic powder separately rather than the pre-mixed garlic salt mixture available at most grocery stores. The answer is quite simple, really... by using the individual components separately, I'm able to control their proportions more precisely. Can you use the mix? Well, yes... but I've found that you're very likely to get much more salt than garlic that way.
- Combine all ingredients in a small bowl.
- Mix all powders until they're evenly distributed. The mixture should be brownish in color with a slight hint of red, not very different from the original color of Garam Masala.
- Apply liberally, store any excess in an airtight container or a fresh resealable (Ziplock) bag.
- Allow poultry to "marinade" in this mixture for one to two hours before cooking.
|Serving size: 1/4 tsp|
|% Daily Value *|
|Sodium 116 mg||5%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Notes and Suggestions
- When I say "apply liberally," I mean just that. For example, I use the entire 2.5 tbsp batch for a 5 lb package of chicken legs. Rub it in well.
- When marinating poultry, I've found that crushed onion enhances the flavor of the spice mixture somewhat. Slice an onion very thinly, crush by hand (really get that juice to pour out) right over the poultry, leave the onions on the poultry while marinading. Remove the onions prior to cooking, they burn quite easily when they're so thin and leave an unpleasant taste.
- Add this spice mixture to warm potato dishes for a flavorful and aromatic touch. Apply toward the end of the cooking process so as not to "overheat" the spice. If frying potatoes in butter, for example, sprinkle the mixture into the pan during the last two or three minutes of cooking, stir well to coat evenly.