The spoon is in the eye of the beholder.-Chicken Masala

When I was going over the recipe with my mom and I said "I put 2 teaspoons of minced garlic", she cringed and said that is too much. We finally realized why; the spoon on the far right is the one my mom uses. The spoon in the middle is what my mother in-law uses and the spoon on the far left is what I use. If you ask any of us each is a teaspoon. Technically the one in the middle is a true teaspoon and is what I use for this recipe. I have to admit it was hard for me to adjust from my teaspoon to the actual measuring spoons.
  
Chicken Masala (makes 4 servings)

• 2 tablespoons olive oil
• 1 tablespoon cumin seeds
• 6 small onions peeled and minced
• 6 skinned chicken thighs (bone in)
• 6 skinned drumsticks
• 1 14 ½ oz diced peeled tomatoes
• 2 teaspoon minced garlic (I use Spice Blend Pre-minced)
• 1 teaspoon minced ginger (I use Gourmet Garden)
• ½ teaspoon turmeric 
• 1 teaspoon hot red chili powder (more or less depending on your taste)
• ½ teaspoon kosher salt (more or less depending on your taste)
• 2 to 4 cups of water (just enough to cover the chicken)
• 2 tablespoons garam masala (more or less depending on your taste)
• ½ cup chopped cilantro (more or less depending on your taste)

Instructions

• Over medium high heat add oil and cumin. 
• When the cumin starts crackling add the minced onions
• Let onions carmelize.  Be careful to keep stirring so they do not burn
• Once carmelized reduce heat to medium add
• tomatoes
• garlic
• ginger
• turmeric
• red chili
• salt
• Cook until tomatoes start breaking down
• Add chicken and stir to coat. 
• Add enough water to cover the chicken
• Bring up to a boil and cook for approx 20 minutes then reduce heat and simmer. The longer it cooks the thicker the masala and the chicken will start falling off the bones. 
• Add Garama Masala
• Add Cilantro
• Serve over rice

Garam Masala, What is it? Why should you make your own.

Garam (Hot), Masala(Mixture) is a spice used in Indian cooking. When I use the term "hot" I do not mean the scoville scale for peppers.  These spices are considered as "warm".  "Warm" spices are known for their strong flavor and scent.  A commercial version of Garam Masala can be purchased at your local grocery store (usually called Curry Powder), but I do not recommend it.  What I have noticed is the spice you get at the store is primarily Turmeric (turmeric will be discussed on another day) and very little of anything else. Finally, the store bought tends to lack in flavor intensity that you find in most Indian cooking. 

I always thought that making Garam Masala at home would be quite labor intensive until I had a conversation with my mom.  She has always made her own and it is actually quite easy if you have a spice grinder or as my mom always used a coffee grinder. 

This is the recipe given to me by my mom.

• 2 lbs coriander (cilantro seeds)
• 8 oz cumin seed
• 4 oz cloves
• 4 oz cinnamon sticks
• 4 oz whole black pepper
• 4 oz dried ginger powder
• 2 oz black cardamon

Mix all the above ingredients.  Grind small batches in spice/coffee grinder and store grounds in Ziploc or air tight container.  Makes over 3 lbs  (great to share).