Homemade Chicken & Mutton Masala Powder
Ingredients (9)
- dried red chillies2 cup
- coriander seeds1 cup
- fennel seeds3 tbsp
- cumin seeds3 tbsp
- poppy seeds3 tbsp
- black peppercorns3 tbsp
- cinnamon sticks2
- cloves10
- green cardamom8
Method
- 1
Clean all the spices and remove any impurities.
- 2
Dry roast the coriander seeds until aromatic.
- 3
Dry roast the red chillies over low heat until crisp.
- 4
Roast the fennel seeds, cumin seeds, peppercorns and poppy seeds separately until fragrant.
- 5
Lightly roast the cinnamon, cloves and cardamom.
- 6
Allow all the roasted spices to cool completely.
- 7
Grind everything together into a fine powder using a spice grinder or flour mill.
- 8
Sieve if a finer texture is preferred.
- 9
Cool completely before storing in a clean, dry, airtight container.
Notes & variations
Use 2–3 tablespoons for 1 kg chicken or mutton. Add while cooking after sautéing the onions and ginger-garlic paste. Dry roasting each spice separately produces the best flavour. For a richer South Indian flavour, add 2 tablespoons curry leaves (washed, dried and roasted). For a Chettinad-style masala, add 2 tablespoons roasted stone flower (kalpasi) and 1 tablespoon star anise. Store in an airtight container for up to 6 months.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 749 kcal | 2996 kcal |
| Carbs | 155 g | 620 g |
| Protein | 28 g | 112 g |
| Fat | 26.3 g | 105.2 g |
| Fibre | 86.8 g | 347.2 g |