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The aromatic blend of Indian spices transforms simple ground meat and rice into an exciting fusion bowl. This Blackstone recipe combines garam masala's warmth with mango chutney's sweetness, creating layers of flavor that make ordinary ingredients extraordinary.
I discovered the magic of combining garam masala with mango chutney during a cooking workshop. The chutney's fruity sweetness perfectly balances the spice blend's warmth.
Essential Ingredients
- Fresh garam masala - older spices lose potency
- Quality mango chutney provides key sweetness
- Basmati rice's floral notes complement the spices
Step-by-Step Creation
- Griddle Preparation
- Preheat Blackstone thoroughly for even cooking
- Oil surface lightly but completely
- Arrange ingredients in zones for easy access
- Layering Flavors
- Cook meat with vegetables until caramelized
- Add aromatics and spices gradually
- Let flavors develop before adding chutney
- Creating the Signature Sauce
- Blend mayo and garam masala first
- Add sriracha gradually to taste
- Let sauce rest for flavors to meld
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Personal cooking tip: I keep garam masala in an airtight container away from heat and light to preserve its aromatic oils.
Maximizing Blackstone Cooking
Keep ingredients organized on a single tray for efficiency. The griddle's high heat creates perfect caramelization.
Making It Your Own
Switch between chicken, lamb, or even plant-based proteins. The spice blend works beautifully with any base.
Temperature Control
Medium heat prevents burning while allowing spices to bloom properly.
Professional Chef Tips
Toast garam masala briefly on griddle to release oils
Layer wet ingredients after dry spices bloom
Reserve fresh cilantro for garnish
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This fusion recipe bridges cultures through flavor. The combination of Indian spices with griddle cooking creates something uniquely delicious that respects traditional flavors while embracing modern techniques.
Frequently Asked Questions
- → Can I make this without a griddle?
- Yes, use a large skillet over medium-high heat instead of a griddle.
- → Where can I find garam masala?
- Look in the spice section of your grocery store or any Indian market.
- → Can I prep ingredients ahead?
- Chop vegetables and mix sauce up to 2 days ahead. Cook meat and rice fresh.
- → Is this dish very spicy?
- Adjust heat by controlling amount of hot sauce in the mayo mixture.
- → What rice works best?
- Basmati or jasmine rice both work great. Cook according to package directions.