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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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I needed this to make butter chicken one night and didn't have any on hand. I keep a well stocked spice cabinet and was able to come up with this. Ingredients:
1/3 cup cumin seeds |
3 tablespoons coriander seeds |
3 (4 inch) cinnamon sticks, broken into pieces |
5 bay leaves |
1 teaspoon nutmeg |
5 whole star anise pods |
14 green cardamom pods |
1 teaspoon whole cloves |
1 teaspoon whole black peppercorns |
1 teaspoon ground mace |
Directions:
1. Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
2. Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.
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