This kit includes whole spices that are used in some recipes like Goat Curry & Chicken Biryani. These spices are available in South Asian grocery stores but may be hard to find in regular supermarkets. This packet allows you to not have to buy larger bags of each type of spice.
Tandoori style cooking is very popular in Punjabi cuisine. A tandoor (clay oven), heated at a very high heat, is used to cook succulent meats & vegetables marinated in a signature sauce. Now you can get the same results in your home oven or BBQ by using our aromatic spice blend. Most tandoori spice blends available in stores today contain artificial coloring which is why most people are used to a red colored Tandoori Masala.
Jaswant’s Kitchen Tandoori Masala is 100% natural so contains no artificial ingredients or coloring, leaving it with a beautiful deep yellow color.
Use the spice blend to create authentic tasting tandoori masala filled dishes!
Ingredients: Spices (including mustard and poppy seeds), salt, onion, garlic, ginger. May contain traces of peanuts, tree nuts, sesame seeds and soy.
Garam Masala is a finishing spice used in Indian dishes to help accentuate flavours just prior to serving the dish. Jaswant's Kitchen Garam Masala is a special blend that has been passed down from generation to generation in Jaswant's family. Tried, tested and true, you'll love it!
We use only the best spices in our Garam Masala making it a very potent blend. You only need a very small amount to get the best flavour in your dish. That's why we only offer it in a 20g size.
Check out some recipes that use Jaswant's Kitchen Garam Masala:
Ingredients: Spices. May contain traces of mustard, poppy seeds, peanuts, tree nuts, sesame seeds and soy.
|Murgh Makhani, more commonly known as Butter Chicken, is a delicious dish of grilled chicken simmered in a rich buttery tomato sauce that’s very popular during the holidays. We've cut down on the amount of butter and cream used in this dish to make it a bit healthier than what you'll find in most restaurants.|
Bake on middle rack of oven at 450°F on a greased broil pan or grill on BBQ. Cook for 15 minutes basting the chicken occasionally with the marinade (keep extra marinade). Turn pieces and cook for another 10-15 minutes. Sprinkle Jaswant’s Kitchen Garam Masala and mango powder (or lemon juice) on all pieces. Brush with 1 tbsp oil and broil/grill for 3-4 minutes until golden. Remove from oven and let sit for 5-10 minutes. Cut into smaller pieces. Add any pan juices to the remaining marinade and cook on the stovetop until it thickens and add to the tomato sauce (below) for more flavour.
Butter Chicken Sauce
Heat sauce and combine with chicken pieces and the cooked marinade. Simmer for 5-6 minutes. Add ½ of the chopped cilantro. Add more salt and green chili to taste. Garnish with rest of the cilantro. Serve with basmati rice and naan.
Makes 4-6 servings