Karahi Gosht Masala (Wok Chicken Spice Mix)
We, as a nation, take our food very seriously. We wake up thinking what to have for breakfast and after being done with this task we think about lunch and dinner. We even sleep while making a mental menu. We ask each family member what to cook and they would very politely say, “Whatever is convenient.” “Whatever you want to cook.” Then at the table there will be, “Daal?! Again?!” “I don’t feel like eating this today.” “Why don’t you make that dish that you cooked 10 years ago for that forgettable get together?” Sounds familiar, doesn’t it? Oh and don’t we all have at least one person in the family who would claim that all vegetables are acceptable except the one you just cooked?
However, chicken is widely welcome so it is sort of a safe bet. But if we make same type of curry or karahi chances of hearing that dreadful statement, ” Same thing..AGAIN!!” would multiply. Here is my secret.. I keep on changing a couple of ingredients every now and then from the recipe. Like adding sliced ginger to chicken and you have ginger chicken, substitute half the quantity of oil with butter and you have butter chicken, add only freshly ground pepper to spice up chicken, cook in yogurt only to give a milder taste.. Kitchen is your domain….do as you like.
There are a couple of things that I usually have in my fridge like chocolate sauce, salted caramel to up my dessert game and just like these sauces I keep a couple of homemade spice mixes to make routine food rich and party worthy that will surely make your guests ask, “What is this dish called?” ” A new recipe?” “Which spice blend is this?” This karahi gosht masala is one of my secret weapon. I prefer to store it in a zip lock bag in the freezer to stretch its shelf life. Have it ready and soon a recipe using this masala follows In Sha Allah.
Karahi Gosht Masala
You have all the ingredients, just mix 'em up and jazz up regular karahi gosht
- 4 tbsp coriander seeds
- 2 tbsp white cumin seeds
- 1 tbsp dried fenugreek leaves
- 3/4 tbsp black pepper corns
- 1 tbsp red chilli flakes
- 1 tbsp kashmiri /degi red chilli powder
- 3/4 tbsp red chilli powder
- 1 tbsp salt
- 1 tbsp garam masala powder
- 1/2 tsp chaat masala
- 1/2 tsp tumeric powder
In a grinder add whole coriander seeds, white cumin seeds, dried fenugreek leaves, whole black pepper corns and red chilli flakes and grind well to powder form.
Add in red chilli powders (degi and regular both), salt, garam masala, chaat masala and tumeric powder and run the machine for 10 seconds to blend everything well.
Store in an airtight container for up to 2 months or freeze in a zip lock bag for 3-4 months. Use as required.