How do you make a 'ghee roast' masala for chicken or paneer that is fiery red but not bitter?

Question

How do you make a 'ghee roast' masala? Discover the technique for a fiery red and aromatic spice paste that isn't bitter.

Answer 1

To achieve a fiery red ghee roast masala without bitterness, use Kashmiri red chilies for color, balance the spice with tamarind and jaggery, and roast the spices properly to release their aroma and flavor.

Detailed Explanation:

Making a vibrant and flavorful ghee roast masala requires careful attention to the ingredients and the roasting process. Here's a step-by-step guide:

1. Choose the Right Chilies: The key to a fiery red color without excessive heat is using Kashmiri red chilies. These chilies are known for their vibrant color and mild heat. You can use a combination of Kashmiri chilies and regular red chilies to control the spice level.

2. Spice Blend: A typical ghee roast masala includes coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cloves, and cinnamon. Adjust the quantities to your preference, but ensure a good balance.

3. Roasting the Spices: Dry roast each spice separately or in small batches over low heat. This is crucial for releasing their aroma and preventing bitterness. Roast until fragrant, but be careful not to burn them. Burnt spices will impart a bitter taste.

4. Tamarind and Jaggery: The tanginess of tamarind and the sweetness of jaggery are essential for balancing the flavors. Tamarind paste or a small piece of tamarind soaked in warm water can be used. Jaggery powder or a small piece of jaggery will add a subtle sweetness.

5. Garlic and Ginger: Fresh garlic and ginger are essential for the base flavor. Use a generous amount for a robust taste.

6. Grinding the Masala: Once the spices are cooled, grind them into a fine powder using a spice grinder or a blender. Add the garlic, ginger, tamarind, and jaggery while grinding to form a smooth paste. You may need to add a little water to help with the grinding process.

7. Ghee Roast: Heat ghee in a pan. Add the prepared masala paste and sauté it well until the raw smell disappears and the ghee starts to separate from the masala. This step is crucial for developing the rich flavor of the ghee roast.

8. Marinating and Cooking: Marinate the chicken or paneer with the ghee roast masala for at least 30 minutes, or preferably longer, for the flavors to penetrate. Then, cook the marinated chicken or paneer in the same pan until it's cooked through and coated with the masala.

Pro Tip:

To prevent bitterness, ensure you roast the spices on low heat and avoid burning them. Also, adding a small amount of turmeric powder can help enhance the color and flavor while further reducing any potential bitterness.