Chicken Tikka Masala with Garam Masala

MARINADE

½t ginger paste, ½t garlic paste, ½ lemon juice, 1T canola oil, ½C yogurt, 1t Garam Masala, ½t chili powder, 2lbs chicken, cubed. Combine, let rest 1 hour, or overnight in fridge

SAUCE

1T canola oil (or ghee), 1t red chili powder, ½t turmeric, 1t Garam Masala, 2C onion paste, 1t ginger paste, 1t garlic paste, 1t green chili paste, 12oz ground tomatoes, 3T cream, 2T fresh torn coriander leaves

SAUCE

Bring a heavy bottom saucepan to medium-high. Add oil, chili powder, Garam Masala & turmeric. Stir & cook 10 seconds. Add onion paste stir occasionally until onions caramelize, 10mins. Add ginger, garlic & green chili paste, stirring frequently 5mins. Add tomatoes, reduce simmer, 20mins.

CHICKEN

Heat cast iron skillet in 450° oven 5mins until hot. Add chicken to skillet (no oil), don’t overcrowd pan. Bake about 5 mins until chicken is mostly cooked. Add cream to sauce, bring to simmer. Add chicken and drippings to sauce, simmer 5mins. Stir coriander into sauce. Serve over rice.

Lentil Masoor Dahl with Garam Masala

MARINADE

¼C rice vinegar, 1T garlic chopped, 1T ginger chopped, 1T sambal, ¼C sherry, 1T tomato paste, ½C tamari, ¼C sugar, ¼C orange juice, ½C chicken stock, ⅛C fish sauce, 1lb chicken ½” pieces

SAUCE: Puree vinegar, garlic, ginger, and sambaal in blender, until very smooth. Combine puree and remaining ingredients in large sauce pan and simmer for 1 hour.

CHICKEN

1C rice flour, 4C fry oil (canola), ¼C sesame/canola oil blend, ¼lb broccoli florets, 2T garlic chopped, 2T ginger chopped, 2T fermented black beans soaked 1 hour, ¼C pickled red peppers, 1T Togarashi

Toss chicken with ½ of finished marinade, set the rest aside. Heat fry oil on medium-high in deep fry pan: dredge chicken in rice flour, fry until golden. In very hot wok add sesame/canola blended oil, fry broccoli until slightly cooked (2 mins). Add ginger & garlic, toss 1 min. Add beans, peppers & chicken, toss 1 min. Add rest of sauce, simmer 30 seconds until slightly reduced. Sprinkle with Togarashi, toss to combine.

Meatballs in Eggplant Stew with Garam Masala

MEATBALLS

1lb ground beef or lamb, 1 egg, ½ large onion shredded, 2t ea garlic paste & grated ginger, 1T Garam Masala, 2t salt, 3T ghee

STEW

2T ghee, 2C minced onion, 2T ea minced garlic & ginger, 1T The Silk Road Garam Masala, 1T Turmeric, 2C warm water, 1 Eggplant, peeled & cut into pieces ¼” x ¼” x 2”, 2C coconut milk

COOK

Combine meatball ingredients (minus ghee), mix into a smooth, even paste. Form golf-ball size meatballs, chill. Melt 2T ghee in sauté pan; add onions, ginger, garlic, sauté on low until translucent. Add Garam Masala & turmeric, sauté 30secs. Add warm water to sauce, simmer 15mins, until all water evaporated and onions caramelized. Add eggplant, stir until eggplant is tender, 5min. Add coconut milk and reduce heat to simmer, cook 30min. While stew cooks, sauté meatballs in 3T ghee until brown on all sides, remove from heat. When stew is complete, transfer meatballs to stew. Simmer for 15mins until meatballs are firm and cooked all the way through. Serve over rice.

Lamb Kid Nu Gosht with Garam Masala

INGREDIENTS

1lb lamb stew-meat chunks, ½ cup ghee, 1 Tbsp Garam Masala, 1 Tbsp garlic minced, 1 Tbsp ginger minced, ½ cup diced onion, ½ cup cashews, 1 cup coconut milk, 1tsp poppy seed EASY RECIPE

Cook garlic, ginger, onion, poppy seed & Garam Masala in ghee. Add lamb & cashews. Salt to taste. Finish with coconut milk, simmer 10mins

RESTAURANT RECIPE

Emmaus Road Restaurant

The Risho family spent decades perfecting global cuisine while cooking for their home town of Missoula, Montana.

Sam and Abraham Risho grew up as restaurant-kids, and learned the love of food from their father Ray, whose 45-year career as a chef focused on the anthropological study of world cuisine.

Photo from 1973 at Emmaus Road Restaurant. Sam Risho being held by his father Ray, Emmaus Raod owner and founder.

Perugia Old World Cooking Restaurant

In 1995, Abraham Risho, at 18 years old accepted an apprenticeship in his fathers restaurant Perugia, Old World Cooking. Where, at the same time, his eldest brother Sam perfected the intricacies of fine dining service, and especially old-world hospitality. After a short while, Sam led the restaurant as a responsible and fair General Manager, and Abraham filled his father’s shoes as Executive Chef.

Photo from 1997 at Perugia Old World Cooking. Owner and founder Ray Risho on the far right next to his eldest son, with Sam’s arm on his shoulder, and his wife Susie, and mother of Sam, Ephraim, and Abraham.

Abraham in ducking into the front row, third from the left.

The Silk Road Restaurant

After 20 years working in dozens of restaurants, the Rishos brothers together with Sam’s wife Elise, opened The Silk Road Restaurant in 2009 serving tapas-style cuisine with the tag line: A Global Tasting Experience!

The Rishos were instantly successful and quickly encouraged to share their passion (and recipes!) with the world.

Picture from 2011 at The Silk Road Restaurant. Sam Risho, front row center with his wife Elise, holding their first son Webber. To Sam’s left is Abraham and (at the time) his future wife, Caitlin. Far to the right are Ray Risho and his wife Susie.

The Silk Road Catering & Spice

After seven and a half years, these three Risho decided to retire the restaurant, and focus on their booming spice business, and continue their large catering operation.

Abraham, Elise and Sam are committed to a true Global Tasting Experience with every new endeavor. With placement on 600 store shelves in the Pacific Northwest and all over Canada, the next step is to bring these amazing flavors to you in new ways by partnering with restaurant and corporate chefs across the country.

And, don’t miss the cameo by little Raena, peeking behind her mom’s legs in the bottom of this picture!