Monish Gujral’s Garam Masala

Adapted from On the Butter Chicken Trail by Monish Gujral.

For the most faithful rendition of the original butter chicken (murgh makhani), use Monish Gujral’s garam masala. Gujral’s grandfather created the first butter chicken in the early 1930s. You’ll need a spice grinder or a coffee grinder dedicated to grinding spices.

Makes about 1 1/2 ounces.

Ingredients

2 tablespoons cumin seeds

3 tablespoons black peppercorns

Seeds from 1 black cardamom

1 teaspoon green cardamom seeds

1 tablespoon coriander seeds

1 teaspoon whole cloves

1 cinnamon stick (1 1/2 inches), broken into pieces

1/2 bay leaf

3/4 teaspoon mace powder

1 1/2 teaspoon ginger powder

1/3 teaspoon freshly grated nutmeg

Instructions

1. Place the cumin seeds, black peppercorns, black and green cardamom seeds, coriander seeds, cloves and cinnamon stick pieces in a small dry skillet over medium heat. Toast gently under the spices are fragrant, about 4 to 5 minutes.

2. Transfer the toasted spices to a spice grinder, add the bay leaf, and grind the mixture to a fine powder. Add the mace powder, ginger powder and grated nutmeg, blitz to combine, and transfer to an airtight container.