Recipes & Uses

Recipe for chicken Masala

Easy Chicken Masala (Using Chicken Masala Powder)

Serves: 4
Prep Time: 15 mins (+ 30 mins marination)
Cook Time: 30 mins

Ingredients:

For Marination:

• 500g (1 lb) chicken (with bone or boneless)

• 1 tbsp ginger-garlic paste

• 1 tbsp lemon juice

• ½ tsp turmeric

• 1 tsp red chili powder

• 1 tbsp chicken masala powder (SpicenEasy)

• Salt to taste

For the Curry:

• 3 tbsp oil or ghee

• 2 onions, finely chopped

• 2 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 1 green chili (slit, optional)

• 1 tsp cumin seeds

• 1 tbsp chicken masala powder

• ½ tsp turmeric

• ½ tsp garam masala

• ½ cup yogurt (optional, for creaminess)

• ½ cup water

• Fresh coriander (for garnish)

Instructions:

1. Marinate the Chicken:

1. Mix chicken with ginger-garlic paste, lemon juice, turmeric, chili powder, chicken masala powder, and salt.

2. Let it marinate for 30 mins (or up to 2 hrs for deeper flavor).

2. Cook the Curry:

1. Heat oil/ghee in a pan. Add cumin seeds and let them splutter.

2. Add onions and sauté until golden brown. Add ginger-garlic paste and green chili, fry for 1 min.

3. Add tomato puree and cook until oil separates (~5-7 mins).

4. Add 1 tbsp chicken masala powder, turmeric, and salt. Mix well.

5. Add marinated chicken and sear for 5 mins on medium heat.

6. Lower heat, add yogurt (if using) and water. Cover and simmer for 15-20 mins until chicken is tender.

7. Sprinkle garam masala and fresh coriander.

3. Serve Hot:

• Best with roti, naan, or steamed rice.

Chicken Masala 70g Spice Blend

Full-Flavoured Indian Chicken — Without Buying and Balancing a Dozen Spices

Great Indian chicken dishes get their flavour from layers of spices working together — not simply adding chilli or curry powder.

SpicenEasy Chicken Masala brings those flavours together for you in one carefully balanced blend.

Made with more than 10 spices, including coriander, cumin, turmeric and chilli, it gives chicken the warm, savoury and aromatic flavour associated with Indian-style cooking without requiring a cupboard full of individual spices.

Use it as the flavour base for a traditional chicken curry, mix it into a yoghurt marinade, season chicken before roasting or grilling, or add it to quick everyday meals when you want an Indian-inspired flavour.

Why Choose SpicenEasy Chicken Masala?

More than 10 spices in one balanced blend
Instead of buying and measuring multiple individual spices, you have the essential flavours already combined and ready to use.

Made specifically to complement chicken
The balance of earthy, warm and aromatic spices has been created to work particularly well with chicken dishes.

No complicated spice measuring
You don't need to work out how much coriander, cumin, turmeric, chilli and other spices should go into your dish. Start with Chicken Masala and adjust to your taste.

From weeknight curry to weekend barbecue
Use it in curries, marinades, grilled chicken, roast chicken and more.

A useful everyday pantry blend
You don't need to save it for a traditional Indian curry. A little Chicken Masala can completely change a simple tray of chicken, vegetables or rice.

What Does Chicken Masala Taste Like?

Chicken Masala is warm, savoury, aromatic and gently earthy, with chilli adding a touch of heat.

Coriander brings fragrant citrusy-earthy notes, cumin adds warmth and depth, while turmeric contributes its distinctive earthy flavour and golden colour.

Together with the other spices in the blend, they create a rounded Indian-style flavour that pairs naturally with chicken.

How to Use Chicken Masala

Classic Chicken Curry

Sauté onion, ginger and garlic, add Chicken Masala and gently cook the spices before adding chicken and tomatoes.

Simmer until the chicken is tender and the sauce has developed plenty of flavour.

Yoghurt-Marinated Chicken

Mix Chicken Masala with plain yoghurt, lemon juice, garlic and salt.

Coat chicken pieces and allow them to marinate before grilling, barbecuing or baking.

Roast Chicken

Mix the blend with a little oil or softened butter and rub over a whole chicken or chicken pieces before roasting.

Grilled or Barbecued Chicken

Combine with oil and lemon juice for a quick spice marinade for chicken thighs, drumsticks, breast or skewers.

Chicken Stir-Fry

Add a little Chicken Masala to chicken and vegetables for an easy Indian-inspired twist on a quick stir-fry.

Creamy Chicken Curry

Use Chicken Masala as the spice foundation, then add cream, yoghurt or cashew paste for a richer, milder curry.

An Easier Way to Build Indian Flavour

Making an Indian chicken curry from scratch can mean reaching for coriander, cumin, turmeric, chilli and numerous other spices — then working out how much of each one to use.

Chicken Masala simplifies that part.

The spices are already blended together, giving you a dependable flavour base while leaving you in control of everything else.

One blend. More than 10 spices. Countless chicken dishes.

You choose the chicken.
You choose the fresh ingredients.
You decide how the finished dish comes together.

We've simply made the spice part easier.

Try It This Way

For an easy Chicken Masala curry, sauté onion, ginger and garlic in a little oil.

Add Chicken Masala and cook briefly to release the aroma of the spices.

Add diced chicken and cook until lightly browned, then add tomatoes and a little water.

Simmer until the chicken is cooked through and the sauce has thickened.

Finish with fresh coriander and serve with rice, naan or roti.

Beyond Chicken Curry

Once you've opened the pack, try it in:

• Yoghurt chicken marinades
• Chicken skewers
• Barbecued chicken
• Roast chicken
• Chicken and vegetable tray bakes
• Spiced chicken wraps
• Chicken rice bowls
• Stir-fries
• Grilled vegetables
• Creamy chicken dishes

It gives you an easy way to bring warm Indian spice to everyday chicken dishes without starting from scratch each time.

Storage

Store in an airtight container in a cool, dark and dry place to help preserve its aroma and flavour.

Variations:

• Creamy Version: Add 2 tbsp cream or cashew paste.

• Restaurant-Style: Charcoal-smoke (dhungar) for smokiness.

• Dry Masala: Reduce gravy and cook until semi-dry.