Chicken Masala: Rich Curries and Dry Fries
A bold, ready blend for chicken curry, chicken fry and even egg curry.
What it is
Chicken masala is a ready blend built for meat — more chilli, more coriander and warm whole spices than an everyday garam masala, so one spoon seasons the whole curry.
What usually goes into it
- Coriander and cumin
- Red chilli
- Black pepper, cloves and cinnamon
- Cardamom and fennel
- Turmeric and dried ginger
Blends vary from kitchen to kitchen — check the ingredient list printed on your Khushilo pack for the exact recipe.
How to use it
- Sauté onions till golden, add ginger-garlic paste and tomatoes
- Add chicken masala and cook in a little oil until it smells roasted
- Add chicken, coat well and cook covered
- Finish with coriander leaves and a pinch of garam masala
How much to use
- 2 tablespoons per 500 g chicken
- For a dry fry, use 1½ tablespoons and cook uncovered
Goes well with
Garam Masala · Turmeric Powder · Coriander Powder
Storing it
Keep the pack closed in a cool, dry cupboard away from the stove and sunlight. Always use a dry spoon, and move the powder to an airtight jar once opened if you cook with it less than once a week.
Shop the spices
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