Chicken masala powder refers to a mixture of fragrant roasted spices such as cloves, cinnamon, cumin seeds, and more.
It spices up any chicken-based dish, transforming an ordinary recipe into something extraordinary.
You do not need much preparation or time to make chicken masala powder at home. Simply follow the my recipe and elevate your culinary adventure.
KEY TAKEAWAYS
- Chicken masala powder is made from roasted spices that are ground to perfection.
- It adds aroma and taste to any dish made with chicken over and above chicken curry, such as chicken tikka masala, chicken korma, butter chicken, grilled chicken, and even chicken biryani and chicken masala pasta.
- Store your powder in an airtight jar, preferably made of glass.
- Chicken masala powder is fragrant and tastes mildly hot, earthy, and sweet.
- You may use its store-bought pack, simple garam masala or tandoori masala powder as an alternative if you do not have your homemade chicken masala powder ready.
How to Make Chicken Masala Powder? (Step by Step Guide with Image)
Step 1: Heat a frying pan.
Step 2: Put 5 pieces of dry red chillies, 2 tbsp coriander seeds, 1 tbsp cumin seeds, ½ tbsp black pepper, 5 small cinnamon sticks, ½ tbsp cloves, 8 pods of green cardamom, 4 pods of black cardamom, and 1 small piece of mace.
Step 3: Stir the ingredients until it is dry roasted and you can smell the aroma and notice there is a change in the color.
Step 4: Turn the flame off and let the ingredients cool for some time. Then pour them into a grinder.
Step 5: Grind it into a somewhat coarse powder.
Step 6: Add 2 tbsp of Kashmiri red chili powder.
Step 7: Grind it again nicely. Your chicken masala powder is ready.
Recipe Card
Chicken Masala Powder
Ingredients
- 5 pieces Dry red chili
- 2 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- ½ tbsp Black pepper
- 5 pieces Cinnamon small sticks
- ½ tbsp Cloves
- 8 pieces Green cardamom
- 4 pieces Black cardamom
- 1 piece Mace small
- 2 tbsp Kashmiri red chili powder
Instructions
- Heat a frying pan.
- Put 5 pieces of dry red chillies, 2 tbsp coriander seeds, 1 tbsp cumin seeds, ½ tbsp black pepper, 5 small cinnamon sticks, ½ tbsp cloves, 8 pods of green cardamom, 4 pods of black cardamom, and 1 small piece of mace.
- Stir the ingredients until it is dry roasted and you can smell the aroma and notice there is a change in the color.
- Turn the flame off and let the ingredients cool for some time. Then pour them into a grinder.
- Grind it into a somewhat coarse powder.
- Add 2 tbsp of Kashmiri red chili powder.
- Grind it again nicely. Your chicken masala powder is ready.
Notes
- I always use fresh spices of high quality to make my chicken masala powder at home. You are advised to do the same. This will render the fresh and natural aroma of the spices.
- Make sure you roast the whole spices in a dry pan before grinding. This will also add to the taste and flavor of the eventual powder.
- Toast the spices correctly. Keep the flame low so that you do not burn them in the process. You must roast them until they change their color slightly and start releasing their natural aroma.
- Always cool the roasted spices completely before grinding. This will prevent condensation due to heat, which will be more due to the rotating motor of the mixer, and not make the powder clumpy.
- I prefer a coarse texture of the powder. However, you may make it smoother by grinding a couple of times more.
