Category Archives: Masala

Chicken 65 Dry and with Gravy


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1/2 Kg Boneless Chicken ( Thighs or Breast) cut into medium cubes


1.5 tsp Kashmiri Chilli Powder

2 inch ginger paste

10  garlic cloves paste

1 tsp turmeric powder

3 tbsps yoghurt

Salt to taste (1.5 tsp)

1 egg

1 tsp pepper powder

½ tsp garam masala powder

4 tbsps Corn Flour

2 tbsp Vinegar

2 tbsp of oil


1 tsp of Kashmiri Chilli Powder

50 curry leaves

5 sliced green chillies

Oil for frying

For Gravy

Remaining Marinade, if not enough quantity add 2 to 3 spoons yoghurt and salt to taste.

2 tbsp tomato sauce

Coriander leaves


Clean and cut chicken into medium pieces. Prepare the marinade and add the chicken pieces. Mix and marinate for at least 30 mins in the refrigerator.

Heat oil in a deep pan and fry the chicken pieces. Don’t fry too long or the chicken will be crusty. Remove and keep aside. In the same pan (removing the excess oil) or in another pan add three table spoons oil. When hot add the curry leaves and sliced green chillies. Fry till crisp and remove. Now add 1 tsp Kashmiri chilli powder to the pan, fry for 30 secs and then add the fried curry leaves and green chillies. Mix and add the fried chicken pieces. Toss and mix well- fry for a couple of minutes. That’s it. Chicken 65 Dry

If you want gravy, after you have fried the chilli powder and added the fried curry leaves add the marinade. If the marinade is not sufficient than add 2 to 3 table spoons of yoghurt. Salt to taste, a little cornflour, 2 tbsp tomato sauce and mix. Fry for 2 minutes. Add water if required. Then add the fried chicken pieces. Mix and fry for 2 minutes. Garnish with chopped coriander leaves. Chicken 65 with gravy


Lamb or Mutton Vindaloo


1.5 Kg Lamb or Mutton cut into medium pieces. (wash and keep aside)



20 Red Chillies

50 Pepper Corns

1 Tsp of Cumin Seeds

1Tsp Turmeric Powder

1 marble sized Tamarind

8 green chillies

5 Onions

8 seeds garlic

Other Ingredients:

400 gms Potatoes peeled and cut into medium cubes

Quarter cup Oil

1 Onion (minced)

3 tbsp vinegar

1 tsp sugar

2 tsp Salt


Grind all the ingredients using some water. Keep aside. Also keep aside the masala water from the grinder.

Heat a vessel and add the oil. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 15 to 20 minutes. If the mixture dries up add masala water. When the masala turns brown add the meat pieces and fry for 5 to 10 minutes. Cook for another 30 minutes or until the meat is ¾ cooked. 20 minutes into this cooking add rest of salt and vinegar. Check meat if it is nearly cooked (3/4). Add potatoes and water to make required thick gravy. Boil for another 15 minutes until the potatoes and meat is cooked. (another way is to add boiled potatoes after meat is fully cooked).

Check for Salt and Vinegar-to taste.

“Rara Gosht” Roasted Mutton Curry


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1 Kilo Boneless Lamb or Mutton (to be cut into medium sized pieces)

300 gms of Lamb or Mutton Mince


one inch piece ginger (paste)

8 Flakes Garlic (paste)

A big bunch of fresh coriander leaves (chopped)

A bunch of mint leaves (chopped)

1 cup Oil

3 Big onions – sliced

5 big Tomatoes – chopped

2 Tbsp Coriander Powder

1 to 2 Tsp Chillie Powder (depending on your spice requirements)

6 Tbsp Yoghurt

1 tsp salt

Garam Masala:

4 sticks Cinnamon

6 Gloves

8 Green cardomon

1 Tsp Shahjeera (black Cumin Seeds or Caraway Seeds)

2 Mace

1 small piece Nutmeg

All these to be dry roasted and ground in powder





Heat a pan or vessel. Add one cup oil. Fry the meat pieces in batches if required (so as to not crowd them). When they attain a brownish colour (remove each batch) and then add all back to pan. Add the sliced onions and salt. Mix and fry till onions become brown. Add the ginger & garlic paste, mix and fry for two minutes. Add the coriander and chilli powders and mix well.

Add beaten yoghurt and mix well. Add the coriander, mint leaves and chopped tomatoes. Mix well, close with lid and cook on slow fire for 45 minutes. If gravy dries up- add water. Add the mince and Garam Masala Powder. Mix and cook for another 15 minutes. Check for salt requirements. Add and cook for two minutes. Put off the flame and remove from stove.

Have this with Bread or Rotis or Chapati or Naan.

Lamb or Beef Ball Curry


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½ Kg Beef (minced) – can use Mutton or Lamb


For Mince to Make Balls:

3 green chillies

1.5 medium onions

2 inch ginger

A bunch coriander leaves

All above to be minced or chopped fine

Add to the minced meat along with the below ingredients:

½ Tsp Chilli Powder

½ Tsp Pepper Powder

½ Tsp Turmeric Powder

½ Tsp Salt

¼ Tsp Coriander Powder

¼ Tsp Cumin Powder

¼ Tsp Garam Masala Powder

2 Tbsp. Vinegar

1 egg if mince not binding.

Mix all well and make small lime (slightly larger) size balls


½ Coconut

10 seeds Garlic

10 Red Chillies

12 Pepper Corns

2 Tbsp. Coriander Seeds

½ Tsp of Cumin Seeds

½ Tsp Turmeric Powder

Lime sized Tamarind Ball

Other Ingredients:

¼ Kg potatoes (to be boiled and cubed)

3 Tbsp. of Ghee or Clarified Butter

1 Onion (minced)

1 Can (425 ml) of Coconut Milk


Grind the ingredients using some of the thin coconut milk. Keep aside. Also keep aside the masala water from the grinder.

Mix the mince, ingredients and a little of the ground masala and prepare small balls (slightly larger than limes). Keep aside.

Heat a vessel and drop in the Ghee or Clarified Butter. When hot add minced onion. When onion becomes slightly brown add the ground masala. Fry for about 5 minutes. Add masala water and thin coconut milk. Boil for 15 minutes and then add the meat balls one by one. Place the lid and let it cook on slow flame for 30 minutes.

Add boiled potatoes, salt to taste and the thick coconut milk. Mix well and let it cook on slow flame for a further 15 minutes.

Chicken Madras

Chicken Madras

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750 grams Chicken Breast or Thighs


3 Tablespoons Yoghurt

1 tsp turmeric powder

½ tsp Pepper Powder

2 Tablespoons Tandoori Powder or 1 Tsp Chilli Powder

Salt to taste (1 tsp)

2 Tablespoons olive oil


1 tsp Kashmiri Chilli Powder (for Mild, increase if you want spicy)

1 tsp cumin seed powder

1 tsp Coriander seed powder

½ tsp Turmeric Powder

1 tsp Salt

Green Masala:

2 Onions Chopped fine

8 cloves Garlic chopped

1.5 inches Ginger Chopped

4 green chillies chopped

400 gms Chopped tomatoes (pureed) or tomato paste



1 tsp Garam Masala Powder

¾ cup chopped coriander leaves


Cut the chicken into small pieces and marinate in the marinade ingredients overnight or at least 30 minutes in refrigerator.

Heat half cup oil in a pan and add the marinated chicken pieces and fry till Golden Brown. Remove the pieces.

In the same oil fry onions till brown and then add the green masala. Fry well and add the tomato puree or tomato paste and fry till you get a darker colour.

Add all powders except the garam masala, add little water and fry till oil separates. Add the chicken pieces, salt and garam masala. Mix well so that the chicken pieces are well coated with the masala. Add half cup water, close with lid and cook on slow fire for 5 minutes. Check for salt add more water if required.

Garnish with chopped coriander leaves and remove from fire.

Achari Gosht or Achari Mutton or Pickle Mutton

Achari Gosht

1.5 Kilo Mutton or Goat Meat (to be cut into medium sized pieces)


Achari Masala:

1.5 tsp of Onion seeds or Kalonji

¾ tsp of Fenugreek Seeds or Methi Seeds

1.5 tsp of Mustard Seeds

12 Cloves

1.5 tsp Fennel Seeds

¾ tsp of Cummin Seeds

12 Red Chillies

All these have to be dry roasted and ground to make a powder.


2 Cups Yoghurt

1.5 tsp Salt

Ground achari masala powder (balance after using enough for the chillies)

Juice of 3 lemons & Ground powder (to stuff the chillies and soak the stuffed chillies)

8 green chillies (slit on one side and stuffed with paste of ground powder and little lemon juice)

Other Ingredients:

1 tsp of Turmeric Powder

1 tsp of Red Chilli Powder

1 tsp of Garam Masala Powder

1.5 cup of chopped coriander leaves

2 Onions Chopped fine

Ginger 3 inches & Garlic 12 cloves (paste)

2 Tomatoes Chopped fine

1 Cup of Mustard Oil


Prepare the marinade for Green Chillies (sufficient to stuff the chillies). Slit the chillies on one side, remove seeds and stuff with the paste. Place all the stuffed chillies in a bowl and soak them in the remaining lemon juice. Keep aside for half an hour.

Prepare marinade for Mutton (yoghurt, salt and remaining ground powder). Marinate the mutton and keep aside for 15 to 20 minutes.

Take a pressure cooker. Heat oil one cup of mustard oil. When hot add chopped onions and ½ tspsalt. When onions become brown add turmeric and ginger garlic paste. Fry for some time (3 minutes) and add chopped tomatoes and fry for 5 minutes. Add the Red chilli and Garam Masala Powder . Mix well and fry for a minute. Add the marinated mutton and fry till the mutton pieces and well coated with the masala. Add little water (don’t add too much, as water from mutton will come out while pressure cooked) and pressure cook it. A couple of whistles and then keep it on slow fire for about 15 to 20 minutes.

Take the lid off and check whether mutton is cooked. Also if the gravy is more than reduce the gravy by keeping the cooker open and cooking it further to let the water evaporates. The gravy should be slightly thick. Check for salt, add if required. Add the stuffed chillies, lemon juice and mix well. Boil on slow fire for 10 minutes. Add Coriander leaves and put off the flame (or remove from stove if electric stove).

Chicken Tikka Masala


1 Kilo Boneless Chicken Thighs (to be cut into medium sized pieces)


1 and half Green Peppers or Capsicum

1 and half onion

2 Tomatos

3 Chillies

Cut all the above into big pieces about 1 inch (remove seeds from capsicum and remove and reserve the pulp from the tomatoes)


1 Pod Garlic

3 inches Ginger

Above ginger/garlic paste (grind) – 2 tbsp for Marinade and 2 tbsp for Gravy

1 tbsp Kashmiri chilli powder

1 tsp of turmeric

1 Tsp of cumin seed powder

1 tsp coriander seed powder

Juice of 2 lemons

3 Tbsps. Kasoori Methi (Dried Fenugreek Leaves) – to be dry roasted a little and ground to powder. Use half for marinade.

1 and half tsp salt

4 Tablespoons Oil

1 and half cup of Yoghurt

A big bunch of fresh coriander leaves (chopped)


2 Tomatoes and the reserved pulp from the first two tomatoes

2 Tbsp Cashewnut Pieces

Make a paste from the above two ingredients.

2 onions finely chopped

2 tbsp of ginger garlic paste

1 tbsp Kashmiri chilli powder

Remaining Kasoori Methi (Fenugreek Leaves) powder

1 tsp of Coriander seeds powder

1 tsp of cumin seeds powder

¾ tsp Turmeric Powder

Water from blender- ginger garlic paste or normal water

1 tsp Salt

2 and half tsp Oil

1 bunch Coriander leaves for garnishing (chopped)

150 ml Fresh Cream


½ tsp cumin seeds

3 cinnamon sticks

2 bays leaves (broken)

2 black cardamom

7 green cardamoms

8 cloves


Prepare the marinade. Take sufficient to marinate the chicken. The rest marinate the vegetable pieces. Keep aside for half an hour. Grill this on a grill or in the oven. Grill chicken on both side and then add the vegetables and grill some more and then you have the heat from both the chicken and grill into the vegetables. Take it out and reserve.

Take a deep pan or vessel. Heat oil and then add the whole garam masala (bay leaves, cinnamon sticks, cloves, cardamoms) then add the cumin seeds. When cumin seeds start spluttering add the chopped onions and salt. When onions become brown add masala powders (turmeric, chilli, coriander, cumin) and ginger garlic paste. Mix well and add the water from blender or normal water. Let it cook for a few minutes (5 minutes). When the oil starts separating add the mixture of tomato and cashewnuts. Mix well and cook for some more time. Add remaining marinade and mix well. Add water if it too dry, close and cook for some more time. Add Kasoori methi powder and mix. Add the grilled chicken and vegetables. Cook it on slow fire for 10 minutes.

Take the lid off and mix. Check for salt and then add the fresh cream (shake the bottle before adding). Garnish with coriander leaves, mix and put off.