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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A fragrant homemade Chicken Masala Powder that enhances chicken curries, dry preparations, and gravies with rich taste and aroma. Made with freshly roasted whole spices, this preservative-free masala offers a depth of flavour that store-bought versions can't match. The careful roasting process ensures the spices retain their natural oils, while the blend of Kashmiri chillies adds vibrant colour and mild heat. Perfect for curries, chicken fry, roast, and grilled recipes, this masala can be stored for months...
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Place a heavy-bottomed pan or kadhai over low heat.
Add all the whole spices except the turmeric powder.
Dry roast the spices, stirring continuously until fragrant and lightly roasted. Be careful not to let the chillies burn.
Turn off the heat and immediately add the turmeric powder. Toss quickly so the residual heat lightly warms the turmeric.
Spread the roasted spices on a plate and let them cool down to room temperature.
Once cooled, transfer everything to a mixer grinder and blend into a fine powder.
Store the Chicken Masala Powder in a clean, dry, airtight jar.
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Always roast the spices on low heat to prevent burning and to retain their natural oils.
Ensure the spices are completely cooled before grinding.
Use Kashmiri chillies for colour and mild heat. For a fiery kick, swap out three Kashmiri chillies for spicy Guntur or Pandhri chillies.
This masala isn’t just for curries. Use it in chicken fry, chicken roast, and grilled chicken recipes too.
Can I use this masala for dishes other than chicken?
Yes, this masala can be used in chicken fry, roast, grilled recipes, and even other meat or vegetable dishes for added flavour.
How long can I store this Chicken Masala Powder?
You can store it in a clean, dry, airtight jar for several months.
What can I substitute Kashmiri chillies with?
You can replace three Kashmiri chillies with spicy Guntur or Pandhri chillies for a fiery kick.
Why is it important to cool the spices before grinding?
Cooling the spices prevents moisture buildup and ensures a fine, dry powder.
Can I skip roasting the spices?
Roasting is essential as it enhances the flavour and aroma of the spices by releasing their natural oils.
