Recipes

Our spice blends have such a versatile range of uses that we figured you needed some recipes to try them on. If you have any questions regarding the recipes or our products please contact us and we will be sure to answer any questions that we can. 

If you come up with a great new recipe using our products please let us know so we can share it with everyone else. Of course, we’ll give you full credit and maybe even some of our spice blends so you can do some more experimenting.

Masala BBQ Wings

• 2 lbs. of whole chicken wings
• 2 Tablespoons olive oil
• 4 Tablespoons “Masala Magic” spice blend (use more or less according to tastepreference)

Step 1:      You can use
smaller wings, but we prefer larger whole chicken wings because they retain
their moisture a little longer during the cooking process. Begin by thoroughly
washing and drying the chicken wings. This will help clean and prepare the wings
to take on the spice blend. Boiling wings are not necessary but if you choose
to pre-boil the wings please do so before proceeding to step 2. If wings were pre-boiled,
then reduce the cooking times listed below by approximately half.

Step 2:      Take the prepared chicken wings and lightly coat them with olive
oil. This will help to adhere the spice blend to the wings. Next apply the Masala
Magic spice blend to all the wings evenly coating them. You can even lightly
dredge them through a bowl of spice for a good coating. If you have the time,
we recommend that you complete this step 24 hrs. in advance of cooking the
wings. This will help the spice bend to really penetrate the wings and marinade
them for best results. If you don’t have the time, the wings can be prepared
using this process just prior to cooking. Take 1 table spoon of your spice
blend and dissolve in about 2 tablespoons of olive oil to use as a basting liquid
for grilling.

• One of our favorite techniques is to combine
  1 Tablespoon of Masala Magic spice blend with 2 Tablespoons of warm water and
  mix thoroughly until the spice blend has melted. This can be used as a glaze or
  basting liquid when the wings are served or  to apply throughout the cooking process.

Step 3:      Now for the cooking process. If you
are grilling on a wood, coal, or a gas grill then ensure you place the wings on
a preheated grill (about 350 degrees F). Make sure you turn the wings frequently
to avoid drying them out. You may need to lower the cooking temp as the wings
cook so to avoid over cooking. Always baste as often as you can to keep the
wings moist on the grill. Depending on how well-done you like your wings the
cooking time may be anywhere between 30 – 45 minutes. After the wings are
almost done, increase the temperature to at least 500 degrees F for the final
3-4 mins (2 minutes per side) so that you can achieve some char on the wings.

• If you choose to grill your wings in the
  oven (which we believe gives a more tender “fall of the bone” texture), then use
  a temperature of 225 degrees F for 2 – 2.5 hours before charring the wings. To
  achieve the best char in the oven, use your broiler feature on the high setting
  for just a couple of minutes and watch carefully to avoid burning. Always
  remember to baste frequently with the flavored drippings from your pan for best
  flavor
• If you choose to slow smoke your
  wings, then proceed with the recommended cooking temperatures and times
  specified by the manufacturer of your smoking equipment or your own recipe.

Step 4:      Remove the wings from the grill, oven,
or smoker and baste them with some dissolved Masala Magic spice blend and let
sit for 10 – 15 minutes. This will add additional flavor by allowing the
basting liquid to moisten and coat the wings. If you prefer a dryer exterior to
your wings, then avoid the additional spice blend liquid.

Masala Pulled Pork

• 3 lbs. pork shoulder or pork butt
• ¼ cup (4 oz) Masala Magic
• ½ medium sized onion chopped
• 3 Tablespoon Olive Oil
• 1 Cup Water or Chicken broth

Step 1:      Rinse and clean your pork then patdry for best results. On the stove top, heat the olive oil and chopped onion ina roasting pan at medium heat. Once the oil is hot place your pork in the panand begin searing all sides of your pork until you achieve a light sear. While thisis occurring, you will want to preheat your oven to 275 degrees F or preheat your slow cooker if that’s what you decide to use.

Step 2:      Once the searing is complete, remove the pork and place it on a tray or dish and begin to rub it down with half ofthe Masala Magic blend (approx. 2 oz). Once complete transfer the pork back to the roasting pan and add the water so that about 1/4 of the pork is submerged.If using a slow cooker, then place pork inside and transfer the oil and onionsinto the slow cooker with it while also adding the water.

Begin cooking the pork in the oven or in slow cooker for about
1 hour 15 minutes per pound (Approx. 4 hours). Cooking time in slow cookers can
vary so you want to look for an internal temperature of 190 degrees F before you
begin to check for tenderness. The cooking time can vary depending on the
person as well, so you be the judge of how tender you want your pork to be. If
cooking in the oven, then we recommend leaving the lid off for the last hour of
cooking. If you like that traditional bark on your pulled pork, then this will
give some by allowing a slight crust to develop of the outside of the pork

Step 3:      Once your pork is done remove it form
the roasting pan or slow cooker and place onto a pan or dish and let the pork
rest for about 30 mins or so (makes the pulling process a little easier). Begin
the process of shredding it with a fork or breaking it up with your hands. Again,
the process you use to break up the pork depends on whether you like your pork
finely shredded or in bigger chunks, its your choice. Remove the excess drippings/juices
from your roasting pan or slow cooker into a bowl or cup.

Step 4:      Take the pulled pork and transfer
back to your pan or slow cooker and begin to add the remaining amount of Masala
Magic (approx. 2). You can add all of it or some of it depending on the amount of
flavor you want in your pork. Begin to add the drippings/juices back in slow
while mixing everything together. The amount you add back into the pork will
also depend on how moist or dry you like your pulled pork to be. Once the
mixing is complete either turn on the slow cooker or stove top to the lowest setting
and keep your mixture hot until you’re ready to serve.

• We understand that there are many
  recipes for pulled pork preparation out there so use whichever one produces the
  best result for you and simply substitute Masala Magic for any other
  spices/seasoning you may be using.

Naan – Tacos

• Masala Pulled Pork   12 Ounces  (See recipe on Masala Pulled Pork)
• Cilantro      3 ounces
• Indian Naan Bread      3  Full Size  
• 8 oz cabbage & carrot blend
• ½ Medium sized Onion (small diced)
• 3 tsp Lemon Juice
• ½ tsp cumin coriander powder
• ½ tsp salt
• ½ tsp black pepper
• Small 3 -4 inch size toothpicks (Optional if serving right away)

Step 1:     (Make the Indian Slaw) In a mixing bowl, combine 8 oz shredded cabbage and carrot blend (store bought or do it yourself) with Lemon Juice, cumin coriander powder, salt, and black pepper. Mix thoroughly, cover,and set aside in refrigerator to marinate.  We recommend preparing the slaw a day ahead so it allows plenty of time to marinate for best flavor. Do a large chop of the cilantro for garnishing at the end.

Step 2:      Begin warming up the pulled pork if not already hot. Begin warming the naan either in the oven or in a skillet at low heat. The purpose of this is to simply get the naan a little more pliable for wrapping around the filling. Once naan is warmed and soft, remove and cut the full piece of naan into 4 equal pie shaped quarters.

Step 3:      Now we begin to assemble. Place a quarter piece of naan on the plate and add approximately 1 oz of pulled pork. Then begin to add about ¾ oz  Indian slaw (more or less depending on how much slaw you like) on top of the pulled pork. To finish add alittle bit of cilantro for garnish and flavor. When serving we recommend thatyou fold up the top edges of the naan around the filling and slide a toothpickon top through both sides to hold the taco together.

Indian BBQ Chicken

• 3
  lbs. Boneless, skinless chicken Thighs (You can use Thigh with skins if you
  prefer)
• ¼
  cup (4 oz) Masala Magic
• 3
  Tablespoon Olive Oil

       Step 1:     
Rinse and clean your chicken thighs and pat dry to prepare for
the spice blend. Spread the chicken                                                   
thighs out on a baking pan and begin to coat them with the olive oil. We
recommend punching some holes in the chicken with a fork so that the spice can
permeate below the surface of the chicken thighs. After they have been coated
begin rubbing down the chicken with 2 ounces of the Masala Magic spice blend.
Cover and seal with aluminum foil or plastic wrap. Place in the refrigerator
for approximately 24 hours. Preparation the day before cooking the thighs is
not required but is suggested for the most flavorful results.

Step 2:      We recommend preparing the chicken thighs on a grill
so that you can achieve the flavor and char from the grilling process. Preheat
the grill to about 275 – 300 degrees F. Once heated place the chicken thighs on
the grill for a relatively slow and medium heat cooking process. By sure to
turn about every 10 mins. After each turn, be sure to baste the thighs with a
little bit of the flavored drippings or a mixture of about 2 tablespoons of
olive oil and I tablespoon of Masala Magic. Continue cooking at this heat level
for about 1 hour. After the 1 hour begin to turn up the heat to about 375-400
degrees F and begin a slight charring process of the thighs for about 20 mins
or until charred to your liking. Also continue to baste the chicken and
sprinkle with small pinches of your spice blend during this finishing process.

If you plan
to use the oven for cooking, then follow the same steps as listed in the directions
above. The only difference will be that you may want to cook the chicken thighs
covered with foil at 275 degrees F for approximately 90 mins. Be sure to baste
at least 2 times during this process. After the 90 mins proceed by turning up
the oven temperature to 400 degrees F and uncover the thighs to allow some
charring to take place. Continue to baste with drippings and sprinkle with
additional spice blend during this final process as well.

Step 3:      After the cooking process is complete, remove thechicken and let it rest for about 20 mins. Remember that you can alwayssprinkle a Masala Magic to finish it off and be sure to let it sit on the hotchicken to melt and coat before serving. Remember, you can avoid basting and sprinkling additional spice blend by just mixing Masala Magic with warm water to create a glaze to cover your chicken with after cooking