Garam Masala

Garam Masala by OliveNation is a finely ground spice mix that's common in Indian cuisine. It features coriander, cumin, cinnamon, and cloves. Garam Masala adds warm flavor to stews, sauces, and curries.

In addition to making traditional Indian dishes like chicken tikka masala, you can mix it with butter to make a meat rub. Also try adding it to sour cream or yogurt to make a tasty dip.

Basic Preparation:
Ready to use. Add the amount called for in a recipe. If not working with a recipe, add to taste.

Storage:
Store in a cool, dry place.

Butter Chicken Recipe
Butter Chicken is a popular Indian dish that calls for Garam Masala

Ingredients:

• 1 1/2 cups full-fat Greek yogurt
• 2 tablespoons lemon juice
• 3 tablespoons Garam Masala by OliveNation
• 3 pounds skinless chicken thighs
• 1/4 pound unsalted butter
• 2 medium  yellow onions, chopped
• 4 cloves garlic, minced
• 3 tablespoons Ginger Powder by OliveNation
• 1 tablespoon cumin seeds
• 2 medium tomatoes, diced
• 1 jalapeño pepper, seeded and diced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2/3 cup chicken stock
• 1 cup cream
• 1 1/2 teaspoons tomato paste

Directions:

• Whisk the yogurt, lemon juice, and Garam Masala in a large bowl.
• Dip and coat the chicken in the marinade. Cover and refrigerate for 12 hours or up to 24 hours.
• Heat a large pan over medium heat. Add the butter. When it begins to foam, add the onions stirring frequently, and cook until translucent, about 5 minutes.
• Add the garlic, ginger, and cumin seeds. Cook until the onions begin to brown.
• Add the tomatoes, jalapeños, and salt. Cook until the jalapeños are soft, about 10 minutes.
• Add the chicken and marinade to the pan and cook for 5 minutes.
• Pour in chicken stock, bring to a boil. Lower heat and simmer and cook for about 30 minutes
• Stir in the cream and tomato paste. Simmer until the chicken is thoroughly cooked (165 degrees on an instant-read or meat thermometer), about 10-15 minutes.

Servings: 4

Serving suggestions: Serve with rice.