June 12, 2024
I HAD THIS 'AH-HA' MOMENT WHILE SAMPLING OUR PRODUCT AT HARVEST MARKET IN SPRINGFIELD, IL.
It was 6 am on Saturday when I started my three-hour drive from Chicago after flying in from Uzbekistan literally two days earlier. I was beyond jet-lagged, exhausted, and a little nervous. I needed to set up my sampling table and cook. I can't sample out like other companies by simply opening up bags of snacks or jars of salsa. Our stuff needs to be cooked and plated. I decided to make a butter chicken, but instead of heating up the spices and the sauce in a tarka like I was doing before, I just cooked the chicken in ghee first and then added the sauce, ground spices, and cream.
In the past, I was using whole cardamom and cloves - but powdered is just as good and creates a sauciness to the dish that is addictive. It worked so incredibly well that it's now going to be my go-to demo. The beauty is in the fact that our sauces are such high quality and give you this incredibly clean base from which to build. Yes, you can use them as is, but add my layers of spices below and suddenly you'll have a dish that rivals any restaurant version.
That's what I'm going for, folks. We want you to get to restaurant-quality at home and now you can with just a few ingredients. They say necessity is the mother of invention and every day I'm reminded how true this statement is. Grab a jar of our Tikka Masala, Garam Masala, and Cumin Seeds.
Note: For additional flavor add 1/2 teaspoon each of cardamom and clove powders in step 3. It's not necessary, but does add an elevated touch.
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This recipe is by Anupy Singla, founder of Indian As Apple Pie.
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