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Indian spices turn plain old ground meat and rice into an exciting mashup bowl. When you use garam masala’s cozy flavors and toss in some sweet mango chutney, you end up with bite after bite that’s anything but basic.
I first found out how great garam masala and mango chutney are together at a cooking class. The sweet and fruity chutney balances out the cozy spice so well. Trust me, it just clicks.
Star Ingredients
- Basmati rice - its floral smell pairs perfectly with the other flavors
- Mango chutney - gives the dish a gentle sweetness
- Fresh garam masala - using new spices gives the best taste
Simple Step-by-Step
- Signature Sauce
- Start with mayo and garam masala, mixing them together
- Sriracha goes in little by little so you can control the kick
- Let it chill so the flavors settle in
- Flavor Building
- Drop aromatics and spices into the pan slowly
- Sauté meat and veggies until you see some crispy edges
- Wait a bit for flavors to come together before adding the chutney
- Getting the Griddle Ready
- Make sure your Blackstone is super hot all over
- Give it a light, even coat of oil
- Set out everything you need within reach and organized
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Here’s my tip: Stash your garam masala in a sealed jar, tucked away from sun and stove. You’ll keep those great smells much longer.
Getting the Most from Your Blackstone
Line up everything you need on one tray before you start. High griddle heat makes all the difference with browning.
Make It How You Like
Try swapping in chicken, lamb, or go plant-based if that’s your thing. This spice combo rocks with just about any main ingredient.
Heat Matters
Keeping it at medium keeps your mix from burning and lets those spices really open up.
Top Chef Hints
Toast garam masala lightly right on the griddle—it’ll pop with flavor
Put the wet stuff in only after your spices are smelling strong
Chop fresh cilantro and sprinkle on top at the end
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Mixing these flavors is like bringing two worlds together. Griddled Indian spices keep things traditional, but using the Blackstone gives it a cool, modern twist. It’s super tasty—promise.
Recipe FAQs
- → What if I don't have a griddle?
- A large frying pan on medium heat works too.
- → Where do I buy garam masala?
- Check your local grocery's spice aisle or find it at Indian markets.
- → Can I prep parts of this ahead?
- Chop veggies and make the sauce a day or two early. Cook the rest fresh.
- → Is this dish super spicy?
- You can reduce the spice by using less hot sauce in the mayo mix.
- → Which rice works best here?
- Go with basmati or jasmine. Just cook following the package instructions.