Spices have travelled from one part of the globe to the other and have given each cuisine its special spice mix which then gives the dishes its uniqueness. While exploring the middle eastern cuisine , this special spice mix caught my attention and after hunting around in my spice box, I managed to get almost all of them ( usual simple spices available in all household). This is Bahrat spice mix and is used to make curry, grills and rice in Middle Eastern cuisine. Just the correct mix of some common spices gives such a beautiful aroma . And like a thrilled child who found a new toy, I jumped and made myself this lovely chicken gravy for the evening with this spice mix !!
The only spice which I had to substitute was Paprika, so to get the color and smokey flavor of paprika I dry roasted some kashmiri chillies along with my whole spices.I liked the strong notes of Cardamom and cinnamon which are unique to Middle eastern cuisine and makes this spice mix different than usual used chicken rubs.
Along with the magic Spice Mix ….Bahrat Spice Mix..presenting the Chicken curry in Middle eastern style !!
Bahrat “Middle Eastern Spice Mix”
Prepration Time 15 minutes
Cooking Time 5 minutes
Equipments Skillet, Grinder
Black peppercorn 1 Tablespoon(Tbsp)
Cumin Seeds 1 Tbsp
Coriander Seeds 2 Tbsp
Green Cardamom 1/2 tsp ( about 3-4)
Paprika 1.5 Tbsp ( substitute 10 whole Kashmiri chillis)
Cinnamon powder 1 Tsp
Nutmeg Powder 1/4 Tsp
- Dry roast all the whole spices for about 2-3 minutes on a hot skillet.
- Transfer them to a plate a allow to cool.
- Grind the whole spices in a spice grinder to fine powder.
- Mix the powdered spices and store in an airtight container.
This spice mix has all the flavours, perfect to be used as a barbeque rub over any meat or simply toss your vegetables in the mix and grill.
Middle Easter style Chicken Curry
Prepration Time 20 minutes
Cooking Time 90-120 minutes
Equipments Pan, Ladle
Chicken 1 medium size (about 1 kg)
Bahrat Spice 2 Tsp
Turmeric 1 Tsp
Chilli Powder 1 Tsp
Oil 2-3 Tbsp
Onions 2 large chopped finely
Garlic 2 cloves
Ginger 1 Tbsp grated
Tomatoes 1 cup chopped
Lemon Zest 1 lemon ( Originally the dish calls for dried lemons called loomi)
Water 3/4 Cup
Chickpeas 1/2 cup soaked and boiled with salt and whole spices
- Soak the chickpeas overnight and boil it with salt and black cardamom and cinnamon stick. Keep aside.
- Wash the chicken pieces and pat dry on a kitchen towel.
- Mix half of the Bahrat spice mix, salt, turmeric and rub over the chicken and leave it for 15 minutes.
- Heat Oil in a pan, when hot add chicken pieces, and cook till brown on all sides.
- In the same pan, add the onions and fry gently until transparent.
- Add ginger and garlic mix and remaining spice, cilli powder. Fry for 5 minutes
- Add tomatoes, and water. Bring to a boil. Add salt to taste.
- Add chicken pieces and cook on low for one and half an hour till chicken is tender and the sauce is thick. Add cooked chickpeas.
- Serve with steamed rice