GARAM MASALA | RECIPES

 Servings: 4 | Prep Time: 15-20 mins. | Cooking Time: 60-90 mins.

Ingredients: 

1 lb - halal or organic chicken thighs 

3 tbsp - Mystikka Masala Curry Powder

1 tbsp - mustard seeds 

1 tbsp - Mystikka Masala Turmeric Powder 

Salt to taste (do not add if on a low sodium diet)

Black Pepper to taste 

Mystikka Masala Indian Chili Powder (for desired heat, I add 1⁄2 tsp) 

1 tbsp - chopped garlic

1 tbsp - chopped ginger

2 serrano (spicier) or jalapeno peppers

1⁄2 white onion, chopped

3 tbsp - EVOO 

Directions: 

1. In a separate bowl, marinate chicken thighs with 1 tbsp Mystikka Masala Curry Powder, and 1 tbsp Mystikka Masala Turmeric Powder  and cover and marinate in the fridge for 2-24 hours. 

2. In a large pot, heat EVOO over medium high heat. 

3. Once oil is hot, add in mustard seeds and allow to pop. 

4. Once seeds are popping, add in chopped onions and peppers. Cook until translucent. 

5. Add chopped ginger and garlic and cook for 3 minutes.

6. Add the rest of Mystikka Masala Curry Powder (2 tbsp) to the mixture and saute for 3 minutes. 

7. Add marinated chicken thighs and toss well with mixture. 

8. Add water or low sodium organic chicken broth into the pot and ensure ALL chicken is covered with liquid by 1 inch. 

9. Turn heat to low/simmer and cover pot and allow to cook for 1-1.5 hours (in instapot can pressure cook for 30 minutes). 

10. If cooking on the stove, stir chicken curry every 15-20 minutes to ensure no sticking on bottom. 

11. Chicken curry gravy once cooked and reduced will have a nice, medium thickness that is not too runny but also not too thick. 

12. Finish seasoning of curry with salt and pepper. 

13. To add additional spice, add in Mystikka Masala Indian Chili Powder to the heat level desired. 

14. Mix well and serve with basmati rice. 

15. Garnish with chopped cilantro. 

SAAG PANEER

Ingredients: 

2 pkg - frozen spinach (thawed) 

2 cups - chopped paneer (Indian ricotta cheese) or tofu

1 tbsp - Mystikka Masala Garam Masala

1 tbsp - Mystikka Masala Cumin Powder

1 tbsp - Mystikka Masala Coriander

1⁄2 cup - tomato sauce 

1⁄2 white onion, chopped 

1 tsp - Mystikka Masala Whole Cumin Seeds

Salt to taste (do not add if on a low sodium diet) 

Black Pepper to taste

Mystikka Masala Indian Chili Powder (for desired heat, I add 1⁄2 tsp) 

1 tbsp - chopped garlic 

1 tbsp - chopped ginger 

2 serrano (spicier) or jalapeno peppers 

1⁄2 white onion, chopped 

3 tbsp - EVOO 

1 cup - heavy whipping cream 

Directions: 

1. In a medium pot, add EVOO and heat over medium high heat. 

2. Add cumin seeds and allow to pop. 

3. Add chopped onion and jalapeno and cook until translucent. 

4. Add garlic and ginger and cook for 3 minutes. 

5. Add garam masala, cumin, and coriander powder and cook for 3-5 minutes. 

6. Add tomato sauce and cook for 3-5 minutes. 

7. Add in thawed spinach and mix well. Cook until mixture is heated well and flavors blended. 

8. Add in chopped paneer and allow to soften. If adding tofu, suggest baking ahead of time. 

9. Add salt, pepper, and Mystikka Masala Indian Chili Powder to taste preference. 

10. Add in heavy whipping cream and mix well. 

ENJOY!