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5 dishes with One Masala

Ingredients

To make Simple Red Chicken Curry

  • 1 Packet masala
  • 2 Tsp red chilli powder
  • 2 Tsp coriander powder
  • 1/4 Tsp turmeric powder
  • ½ Tsp garam masala powder
  • salt to taste
  • 1 Small potato optional
  • 600 Grams chicken
  • A sprig Of curry leaves
  • coriander leaves

To make Butter Chicken:

  • 1 Packet Masala
  • 600 Grams chicken marinated with 1 tsp redchilli powder, 1/4 tsp turmeric, 2 tbsp yoghurt, 1 tsp ginger garlic paste and salt to taste
  • 3 Tbsp butter
  • 2 Tbsp vegetable oil
  • 1 Tsp cumin seeds
  • 1 ½ Tsp red chilli powder
  • ¼ Tsp turmeric powder
  • ½ Tsp garam masala powder
  • 2 Tbsp tomato paste
  • 2 Tsp sugar
  • ¼ Cup cooking cream
  • ½ Tsp kasuri methi (dried fenugreek leaves)
  • coriander leaves

To make biryani:

  • 2 Packets masala
  • 2 cloves
  • 3 cardamom
  • 1 cinnamon
  • 7-8 green chillies
  • 1 Tsp coriander powder
  • ¼ Tsp turmeric powder
  • ½ Tsp garam masala powder
  • 2 Tbsp yoghurt
  • 800 Grams chicken
  • coriander leaves

To make Mutton Korma:

  • 1 Packet masala
  • 4-5 green chillies
  • 2 Tsp coriander powder
  • ¼ Tsp turmeric powder
  • ¼ Tsp garam masala powder
  • 600 Grams mutton
  • ½ Cup thick coconut milk
  • coriander leaves
  • curry leaves
  • salt to taste

To make Fish Mango Curry:

  • 1 Packet masala
  • 2 Tsp red chilli powder
  • 1 Tsp coriander powder
  • ¼ Tsp turmeric powder
  • 2 Slices raw green mango
  • 400 Grams Any fish/ I used prawns
  • curry leaves
  • 1 Tsp coconut oil
  • salt to taste

Instructions

To make Red Chicken Curry

  • In a pan, add a packet of masala.
  • Make a paste with red chilli powder, coriander powder, turmeric powder, garam masala and salt.
  • Pour the paste into the masala and saute for a minute.
  • Add salt.
  • Drop in the chicken and mix well.
  • Pour a cup of water and cook on low for 20 minutes. Potatoes can be added at this point if desired.
  • Add curry leaves and coriander leaves.
  • Coconut milk or cream can be added in the end.

To make Butter Chicken:

  • Shallow fry the marinated chicken on high flame until browned all over.
  • Make a paste out of the masala, by grinding in a grinder.
  • In a pan, add 2 tbsp butter. Once it melts, add cumin seeds.
  • Once the aroma comes out, pour the masala paste and cook for2-3 mnutes on high heat.
  • Add red chilli, turmeric and garam masala powders. Cook for a minute.
  • Add tomato paste. Cook on high for 2 minutes.
  • Drop in the chicken.
  • Pour 1 cup of water.
  • Cover and cook on medium low heat for 15 minutes.
  • Add sugar and salt.
  • Pour cream and mix.
  • Add kasuri methi and coriander leaves.

To make biryani masala:

  • Pour a tbsp of oil and add whole garam masalas. Let that sizzle.
  • Add 2 packets or more of masala paste.
  • Add green chillies. Cook for a minute.
  • Add coriander powder, turmeric and garam masala powders.
  • Add yoghurt and cook for a minute.
  • Add chicken and mix well.
  • Add salt and cook covered for 20 minutes on medium low heat.
  • Open lid and cook further if there is more liquid until the gravy dries up.
  • Add a lot of chopped coriander leaves. Masala is ready.
  • To arrange make ghee rice, and make layers with ghee rice and masala.
  • Garnish with fried onions and cashews and cook on dum at low heat for ½ an hour.

To make Mutton Korma:

  • In a pressure cooker, add masala.
  • Add green chillies and cook for a minute.
  • Add coriander powder, turmeric powder and garam masala powder. Cook on low for a minute.
  • Drop in the mutton.
  • Add salt and cover the lid.
  • Cook on high heat until pressure releases once, then reduce heat to low and cook. Cooking time is a total of 20 minutes. It may vary depending on the type of mutton/lamb you are using.
  • Open the lid once pressure releases completely and pour coconut milk. (I made mine with coconut milk powder by mixing 3 tbsp coconut milk in 1/4 cup of warm water)
  • Add curry leaves and coriander leaves.

To make Fish Mango Curry:

  • In a pan add masala. (You can pour little coconut oil and add fenugreek seeds and mustard seeds if you like)
  • Make a paste out of red chilli powder, coriander powder, turmeric powder and salt. Pour it into the curry. Cook for a minute.
  • Add sliced mango.
  • Drop in the prawns and cook for 15 minutes.
  • Add curry leaves. Finally drizzle in a tsp of coconut oil.