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when you select any items page will be refresh and focus will be move out of the page chicken curry easy gluten-free masala no flour recipe

Masala and BBQ Blend Chicken Rub (Recipe)

3 min read time Sep 17, 2020

  • Description

Description

This delicious combination-recipe creates a fun and exotic chicken rub. If you are vegan or vegetarian, please see [Recipe] Masala and BBQ Sauce for Mixed Vegetables.

Similar to the Masala/BBQ recipe for vegetables, this chicken rub recipe will be in 3 steps. The recipe is very simple, extremely delicious and only takes about 15 minutes.

Every household in India has their own signature blend of masala (also known as curry). This specific combination of spices is the ZNF masala blend and offers a very flavorful spiciness with a gentle heat.

Not only is this combination unique, but when you use fresh ZNF powders, your food will taste better, be highly nutritious and your family and guests will be asking you for more!

The two ‘blends’ that make up this recipe, the Masala Blend and the BBQ Blend, are first mixed separately (In steps 1 & 2)  and then finally combined (In Step 3). You can store the blends in a glass jar in a cool dry place to have on hand to use anytime you want a little flavor to eggs, soups, salad dressings, sweet potatoes, rice and the list goes on.  

Together they make a rich-and-flavorful rub, which can give ‘a tasty kick’ to chicken, or to mixed roasted vegetables when combined with coconut milk into a creamy sauce as described in the vegan masala recipe.

Step 1: Masala Blend

First, in Step 1 the Masala Blend is a richly-flavored blend, similar to a tandoori. In fact, this blend is so tasty that we will do another chicken recipe in the near-future.

Here’s the 11 ingredients for the Masala Blend:

  1. 1 tbsp Cardamom powder
  2. 1 tbsp Cinnamon powder
  3. 1 1/2 tsp Black pepper powder
  4. 1 ½ tsp Clove powder
  5. 1 tbsp Ginger powder
  6. 1 tbsp Garlic powder
  7. 5 tbsp Onion powder
  8. 1 tbsp Cayenne pepper powder
  9. 1 1/4 tsp Turmeric powder
  10. 1 ½ tsp Fenugreek powder
  11. 1 tbsp Cajun Spice Blend  

Directions: Sift the ingredients together. Store in a glass jar in a cool, dry place

Step 2: BBQ Blend

In Step 2 we will create a versatile BBQ Blend that softens the flavor of the Masala Blend (that was made in Step 1). This BBQ Blend can be added to chicken or vegetables by itself, but when combined with the Masala (in Step 3), this powerfully-tasty blend creates an absolutely fantastic bounty of balanced flavor.

Here are the 10 ingredients and directions for the BBQ Blend:

  1. 6 tbsp Tomato powder                               
  2. 5 tbsp Beet powder                                   
  3. 5 tbsp Pomegranate juice powder            
  4. 1 tbsp and 1 tsp Chili spice powder                          
  5. 1 tbsp Smoked Paprika powder                  
  6. 1 tbsp Garlic powder                                   
  7. 1 tbsp Onion  powder                                 
  8. 1 ½ tsp Nutmeg powder                                                                   
  9. 1 tbsp Salt                                                   
  10. 1 tsp oregano

Directions: Sift all 10 ingredients in a medium mixing bowl. Store in a glass jar in a cool, dry place. Some of this mixture will be added to the bloomed Masala, as described in Step 3.

Step 3: Blending the Masala and BBQ sauces into the Final Recipe

Step 3. Let’s create the final blend. Now that you have the Masala and the BBQ in separate bowls, (Chef has additional uses for them in other dishes, also let your own imagination fly) here is the final step to create the ultimate chicken rub.

  1. 6 tbsp Masala (made in Step 1)
  2. Bloom Masala blend in oil - remove from heat                         
  3. Mix in 2 tbsp BBQ blend to the bloomed Masala (made in Step 2)                                   

Directions:

  • Salt and pepper 6-8 pieces of chicken
  • Rub the spice mixture onto the chicken
  • With a small amount of ghee, olive oil or coconut oil on a brush: rub in the spice on each piece of chicken
  • Keep a small space between each piece of chicken in the pan
  • Let sit for 24 hrs in the refrigerator
  • The next day, bake in the oven at 325 degrees for 90 minutes  

About Denise Girard, ZNF Master Chef

Denise Girard is a classically trained chef and an award winning film writer. Certified by the Institute of Integrative Nutrition (IIN) as a Holistic Health Practitioner (CHHP), Denise brings a unique set of training and skills to the food industry.

Being trained worldwide, she has been advised and educated by leading Medical and Naturopathic doctors in North America and Western Europe, including England, Switzerland, Italy and France, as well as, being trained using a wide array of the unique foods and spices of India. Denise also studied herbalism at the East West school of herbology in Santa Cruz and with Dr Schulze in Los Angeles, CA, gained extensive knowledge from Dr. Francesca Borella, Dr. Johanna Budwig of Germany, Dr. Schulze, and Bruce Lipton -- one of the fathers of the science of Epigenetics.

 

For Bulk inquiries and custom formulations click here: https://www.znaturalfoods.com/pages/bulk

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