Homemade Chicken gravy masala

Authentic indian spice blend

• Hindi: मुर्गा मसाला पाउडर (Murga Masala Powder)
• Bengali: মুরগি মসলা পাউডার (Murghi Masala Powder)
• Tamil: கோழி மசாலா தூள் (Kozhi Masala Thool)
• Telugu: కోడి మసాలా పొడి (Kodi Masala Pudi)
• Kannada: ಚಿಕೆನ್ ಮಸಾಲಾ ಪುಡಿ (Chicken Masala Pudi)

Chicken Dry masala - Chicken Gravy Masala - Homemade Masala

Homemade chicken masala powder is a great way to ensure your dishes are packed with fresh, vibrant flavors. Here’s a basic recipe for you:

Homemade Chicken Masala Powder

Ingredients:

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns
• 1 tablespoon fennel seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 5-6 dried red chilies (adjust to taste)
• 1 tablespoon turmeric powder
• 1 tablespoon paprika or Kashmiri chili powder (for color)
• 1 teaspoon dried fenugreek leaves (Kasuri methi)
• 1 teaspoon garlic powder (optional)
• 1 teaspoon ginger powder (optional)
• 1 teaspoon cinnamon powder (optional)
• 2-3 cloves (optional)
• 1-2 bay leaves (optional)

Instructions:

Dry Roast Spices:

• In a dry skillet over medium heat, add the coriander seeds, cumin seeds, black peppercorns, fennel seeds, mustard seeds, and fenugreek seeds.
• Roast them, stirring frequently, until they become fragrant and slightly darker in color. This should take about 3-4 minutes.

Add Dried Chilies:

• Add the dried red chilies to the skillet and continue roasting for another 1-2 minutes. Be careful not to burn the spices.

Cool and Grind:

• Remove the roasted spices from the skillet and let them cool completely.
• Once cooled, grind the spices into a fine powder using a spice grinder or a coffee grinder.

Mix in Additional Spices:

• Add the turmeric powder, paprika or Kashmiri chili powder, dried fenugreek leaves, garlic powder, ginger powder, cinnamon powder, cloves, and bay leaves to the ground spice mix.
• Blend everything together until well combined.

Store:

• Transfer the chicken masala powder to an airtight container. Store it in a cool, dark place for up to 3-6 months for the best flavor.

Feel free to adjust the spices according to your taste. For a richer flavor, you can also add a touch of cardamom or nutmeg. Enjoy your cooking!