Whole Spices Chicken Masala is a blend of carefully selected whole spices used to flavour chicken curry during cooking. Unlike powdered masalas, the spices release flavour gradually, giving better aroma and depth to the dish.

Powdered masalas can burn quickly and may overpower the dish if the quantity is not controlled. Whole spices cook slowly, release flavour evenly, and allow better control over taste. This helps achieve a more balanced and authentic chicken curry.

Each sachet is pre-measured for 1 kg of chicken, so you don’t need to guess or measure spices separately.

Add the sachet while sautéing onions (and garlic if used). Allow the whole spices to cook on a low flame so they release flavour gradually into the curry.

No. The blend is balanced and aromatic, not chilli-heavy. Heat level can be adjusted by adding fresh chillies separately if needed.

No. This product is made using whole spices and contains no added preservatives or artificial colours.

Yes. The single-use sachet format is designed to make cooking simple and consistent, even for beginners.

Yes. You can simmer the curry longer or slightly crush the spices during cooking to release more flavour.

Yes. The masala is designed for regular home cooking and provides consistent taste without complexity.

Store in a cool, dry place away from moisture and sunlight. Keep the pouch sealed after opening.

Here is a simple, generic preparation method suitable for most Indian-style chicken curries.

Ingredients (for 1 kg chicken)

• Chicken: 1 kg raw, fresh-cut chicken
• Whole Spices Chicken Masala: 1 sachet
• Oil or ghee: 100–150 ml
• Onions: 4 medium, finely chopped
• Ginger–garlic–green chilli paste: 2–3 tablespoons
• Tomatoes: 2 medium, pureed or finely chopped
• Turmeric powder: ¼ tablespoon
• Kashmiri red chilli powder: ½ tablespoon
• Phunti Masale Dhaniya Jeera Powder: ½ tablespoon
• Salt: to taste (start with ~1 tablespoon)
• Water: 1½ to 2 cups (adjust as preferred)

Pre-Preparation

1. Clean the chicken:
   Wash the fresh-cut chicken thoroughly under running water.
   Soak it in salt and water for 5–10 minutes, then rinse again and keep aside. This helps clean the chicken properly before cooking.
2. Prepare the tomato–spice mixture:
   Mix the tomato puree with turmeric powder, Kashmiri red chilli powder and Phunti Masale Dhaniya Jeera Powder in a little water. Stir well and keep aside for a few minutes.

Basic Cooking Method

1. Heat oil or ghee in a pan. Add chopped onions and sauté on medium flame until they turn golden and begin to release oil.
2. Add the ginger–garlic–green chilli paste and cook until the raw aroma disappears.
3. Lower the flame and add 1 sachet of Whole Spices Chicken Masala. Sauté gently for 3–5 minutes so the whole spices release aroma without burning.
4. Add the prepared tomato–turmeric–Kashmiri chilli mixture and cook until the masala thickens and oil starts separating slightly.
5. Add salt and mix well.
6. Add the cleaned chicken pieces and sauté on low to medium flame for 10–15 minutes, stirring gently so the spices coat evenly without over-frying the chicken.
7. Add water, cover the pan, and cook on low to medium flame until the chicken is fully cooked and tender (approximately 15–20 minutes).
8. Adjust salt and gravy consistency as needed before serving.

Cooking Tip

Cleaning the chicken properly and allowing the whole spices to sauté slowly helps the flavours develop evenly. This method results in a balanced, aromatic, and consistent chicken curry without overpowering heat.