|Organizing spices before toasting in a heavy bottomed skillet.|
Then I prepared the Maharashtrian Garam Masala, which is a sesame flavored spice blend including unsweetened coconut, cumin and coriander seeds, peppers and raw peanuts. Toasting the spices really brought out the aromatics! After cooling, ground to the consistency of course ground black pepper in my brand new spice grinder.
|Place chicken thighs on top of onions and cook about 6 min each side while browning.|
|Maharashtrian Garam Masala|
|A platter of goodness|
|A little naan, a little curry and basmati rice.|
Information about Chef Raghavan Iyer at www.raghavaniyer.com