Garam masala, 1a
I came across a recipe for slow-cooker chicken tikka, which includes a reference to garam masala. But there are so many types of garam masala that the reference is almost useless. Fortunately, the recipe linked a specific garam masala (Frontier Seasoning Blends Garam Masala) that had this ingredient list:
From there I looked at my Indian cookbook (Classic 1000 Indian Recipes) and adapted its Garam Masala I recipe from p. 12. This is my take on it.
Guesstimated recipe and procedure
- 1/4 cup of black cardamom seeds
- 1/4 cup of cumin seeds
- 1/4 cup of cloves
- 1 oz of cinnamon sticks
- 1/4 cup of black peppercorns
- 1/4 cup of coriander seeds
Grind the ingredients together in a coffee grinder and grind to a fine powder.