Delhi - A taste of India

Delhi Indian style spice blend

Delhi is a classic “Butter Chicken” style blend of spices with a mild chilli hit that you can easily add to if you want more fire. When you’re staring blankly at the fridge, this is your new best friend.

Just add salt, tomatoes or coconut cream and whatever you have in the fridge and you’ve got yourself a curry without the worry! No spooning out 10 different spices and skipping the ones you don’t have.

Make Delhi a weekday regular that the whole family gets around and laps up.

Also perfect as a baste, marinade or dry rub. Within half an hour your taste buds will be dancing back for seconds.

INGREDIENTS
Delhi is filled with organic: garam masala, garlic, cumin, onion, turmeric, paprika, ginger, coriander, cardamom, pepper, chilli

Want more chilli? Chilli lovers, you’re probably safe to add ½-1 teaspoon of chilli powder to get you going!

GETTING IT RIGHT
Here’s a few tricks to getting the most out of Delhi.

  • Lots of liquid or watery vegetables are going to dilute the flavour. If you have time, simmer for longer, for the flavour to intensify, or add more spice!
  • Root vegetables add sweetness so have a variety if you don’t like it so sweet
  • The cheaper cuts of meat are better for slow cooking. If you want to put a pot in the oven or slow cooker then they’re your best choices. Cut it chunkier and keep some bones in there for extra flavour and the gut health goodness of gelatin.
  • For a quick cook up try diced lamb leg, chicken thighs or a firm white fish as your best choice - or vegetarian of course.
  • Finally, mix with a little salt and use it as a dry rub any day of the week to pack some punch on your grills or roasts.

Let's get some Delhi in your Belly!

My Coconut Chicken Curry is infamous for being the recipe that got people’s kids over the line! It’s a crowd pleaser that’s for sure. This spice blend has been fashioned on that recipe and made even better! So now you can have it without measuring all those spices out! 2-3 tablespoons in place of all those spices and you’re done.

Another bonus of this spice is that it hasn’t been made too chilli-loaded so you can easily add a little chilli powder to boost that fire. I do recommend doing a batch of something without the extra chilli so you can test it first. For you chilli lovers, you’re probably safe to add ½-1 teaspoon of chilli powder to get you going!

The key thing to remember with Indian spices is that the longer you cook something, the more intense and bold the flavour becomes. The bonus with Delhi is that even if you do a quick whip up of chicken curry, it has plenty of flavour without having to cook for ages. When you do slowly simmer it away, it will become something a little thicker and richer. And let's talk about the next day! Mmmmm….always better the next day!

Delhi + salt + tomatoes or coconut cream + protein or veg = Curry!
It’s as simple as that!

Things to consider:

Lots of liquid or watery vegetables are going to dilute the flavour. If you have time, simmer for longer, for the flavour to intensify, or add more spice!

Root vegetables add sweetness so have a variety if you don’t like it so sweet

The cheaper cuts of meat are better for slow cooking. If you want to put a pot in the oven or slow cooker then they’re your best choices. Cut it chunkier and keep some bones in there for extra flavour and the goodness of gelatin.

For a quick cook up lamb leg, chicken thighs or a firm white fish will be your best choice - or vegetarian of course.

Finally, mix with a little salt and use it as a dry rub any day of the week to pack some punch on your grills or roasts.

I know you’re going to love this blend so jump in and share what you make so we can inspire each other with some new ideas.

Let's get some Delhi in your Belly!