Chicken, Meat, Mutton Masala Powders are readily available in the market. It is a combination of many different spices and can be used for convenience. If you are in a hurry, you can grab one of these packets and make a quick dish without having to bother about roasting and grinding spices. Most of the manufacturers claim that you don’t need to use any additional spices, if you are using these ready made packets. However, I often use additional spices even if I am using these ready made spice masala powders.
The ingredients of these Masala Powders vary from region to region. For example, the chicken masala powders manufactured in Kerala often have fennel seeds and curry leaf as an ingredient. The North Indian Masala Powders have a different taste from the South Indian Masala Powders. I have tried some good Kerala brands of masala powders like Eastern, Melam and Saras. You can try a few brands before finalizing on the brand you like.
If you don’t want to use store bought packets of Chicken/Meat/Mutton Masala powders, you can always make it at home. It is nothing but a combination of Garam Masala and curry powders like Turmeric, Red Chilly, Coriander, Black Pepper etc. I use the following ingredients for making my Masala Powder for Non Vegetarian dishes:
- Coriander Powder (Malli) – 1 tbsp
- Turmeric Powder (Manjal) – 1/2 tsp
- Chilly Powder (Mulaku) – 2 tsp
- Black Pepper Powder (Kurumulaku) – 1 tsp
- Fenugreek (Uluva) – 1/4 tsp (optional)
- Cumin (Jeerakam) – 1 tsp
- Fennel Seeds (PerumJeerakam) – 1 tbsp
- Cloves (Grambu) – 8 to 10
- Green Cardamom (Elakka) – 2
- Cinnamon (Patta) – 2″ long piece
- Star Anise (Thakkolam) – 1
- Nutmeg Powdered (Jathikka) – 1/4 tsp (optional)
- Mace (Jathipoo) – 1 (optional)
- First, dry roast the powders lightly, followed by the whole spices. Dry roasting increases the shelf life of the masala powder.
- Allow it to cool and then grind all the above ingredients to make a powder.
- You will get around 5 tbsp of spice powder with the above measurements. Increase the proportions accordingly.
- You can store this masala powder for a few days in an airtight container.
Use this powder for preparing Chicken, Beef or Mutton.
For more details on spices and to see the pictures, here is an English Malayalam Spice Glossary.
Some additional ingredients which are often found in Store Bought Chicken and Meat Masala Powders are:
- Cashew
- Poppy Seeds
- Aniseed
- Caraway
- Curry Leaves
- Garlic
- Ginger
- Onion
- Gram Dal
- Mustard
- Salt
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Hi,
Is that green or black cardamom in your recipe?
Thanks for this. I am gonna try the meat masala today. What kind of taste which you consider this? i.e. North indian masala or South Indian? Just curious? We usually get our masala (I am from Vancouver, Canada) that has been sent from Fiji and I LOVE the taste of this but wanted to try making something new. I recently purchased one from somewhere else and I hated it, it smelt funny to me (maybe cuz I am not used to it) and it was sooooo HOT my kids, let alone myself was not able to eat the curried beef!
Thank you for sharing the recipe, would appreciate if you could also share some recipes that uses these masala, or maybe the quantity too use if making curry?
Hi Jisha, Could you tell 2″ long piece Cinnamon (Patta) is equivalent to how many tablespoon/teaspoons of cinnamon powder? Thanks.