Simply Organic Garam Masala Description
- Simply Healthy Living
- Simply Great Taste
- USDA Organic
- Certified Organic by QAI
Indian cooks use it primarily to flavor meat and poultry, and they most often add it just before serving rather than during cooking. Recipes for masalas vary according to regions, as well as individual cooks, who often concoct a new masala for each dish as needed. This rich, slightly sweet blend will save you that step and still deliver authentic Indian flavor.
An all-purpose, spicy warm (but not hot) Indian seasoning, Garam Masala is a traditional ingredient in Indian tandoori, samosas, kormas, and dahl.
Add to soups and stews.
Use as a rub for poultry or meat before roasting, broiling, or grilling, or sprinkle on before serving.
Combine with cooked lentils to make a simple dahl.
Blend with a little water to make a thick paste. Serve to the side of meat, fish, or poultry, for dipping.
Blend with softened butter and serve over cooked green beans, parsnips, potatoes, carrots or squash.
Add to sour cream or yogurt for a dip or baked potato topping.
Use to season onion-based meat and poultry sauces.
Add to pilaf and other grain dishes.
Whip up a simple, cooling Indian raita by combining sliced cucumber with plain yogurt seasoned with
Garam Masala. Serve with spicy dishes. (You can substitute other vegetables, or even fruits like mangos or bananas, for the cucumbers.)
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic cardamom, organic cinnamon, organic cloves organic cumin, organic black pepper, organic coriander.
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Oven-Baked Tandoori Chicken
This moist tandoori chicken makes an enticingly spiced main dish. And you don’t need a clay tandoor oven to make it! Just broil for the last five minutes to darken up the yogurt-based marinade coating for an open-flame crispness. Serve it with rice or naan
and veggie of choice (try this chana dal with tomatoes and zucchini
). It’s also great atop salads or used in tacos – you’ll love how versatile it is.
Oven-Baked Tandoori Chicken
- 2 lbs. boneless skinless chicken thighs
- 1 Tbsp. oil (for basting)
- Lime wedges (for serving)
- Finely chopped cilantro (for serving)
- 1/2 cup thick yogurt or Greek yogurt
- 2 Tbsp. garlic paste
- 1 Tbsp. ginger paste
- 2 Tbsp. lime juice
- 1-1/2 Tbsp. Kashmiri chili powder
- 1-1/2 tsp. salt
- 2 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala
- 2 Tbsp. oil
Optional: 1 tsp. smoked paprika
- Preheat oven to 425 degrees F.
- In large mixing bowl, whisk together all marinade ingredients.
- Add chicken to marinade and coat evenly. Marinate 30 minutes at room temperature or up to 8-12 hours in refrigerator.
- Line baking pan with aluminum foil and arrange chicken evenly. (Note: Reserve marinade and add tablespoon of oil, mix well and set it aside for basting later.)
- Bake about 20 minutes or until internal temperature reaches 165 degrees F.
- Baste chicken with remaining marinade.
- Broil on high for 5 minutes to crisp outside.
- Remove from oven and cover with foil for 5 minutes to retain heat.
- Serve with cilantro and lime wedges.
• For best results, use thick yogurt. To make thick yogurt, drain whey by adding yogurt to strainer or muslin cloth. This process takes 10-15 minutes. Alternatively, use Greek yogurt.
• If you don't have Kashmiri chili powder, substitute it with 1-1/2 tsp. of chili powder (medium-hot).
• Use smoked paprika to give it a fresh-out-of-tandoor taste.
Get the ingredients you need from Vitacost!