A great chicken masala is built on balance — the warmth of cardamom and cinnamon, the depth of cloves, the earthiness of coriander, and the heat of chilli working together without any single note dominating. Phoran's Chicken Masala is iron-pounded in small batches to preserve these volatile aromatic oils, giving you restaurant-quality flavour in your home kitchen.
How to Use Chicken Masala
Chicken curry (gravy): Add 1.5–2 tsp to onion-tomato base after it cooks down, bloom for 1–2 minutes before adding chicken
Marinade for tikka/tandoori: Mix 1 tsp with yoghurt, ginger-garlic paste, salt, and a squeeze of lemon — marinate for at least 2 hours
Dry rub: Coat chicken pieces with masala, salt, and oil before grilling or pan-frying for a quick weeknight dinner
Butter chicken base: Add ½–1 tsp to the makhani sauce for extra depth alongside Kashmiri chilli
Keema: Use 1 tsp per 500g minced chicken in keema curry or stuffed parathas
Chicken Masala vs Garam Masala — What’s the Difference?
Garam masala is a finishing spice — added at the end of cooking for aroma. Chicken masala is a cooking spice — added mid-cook to build flavour into the dish. They serve different purposes and many recipes use both: chicken masala during cooking, a pinch of garam masala at the end to finish.
How Much to Use?
For a curry serving 4, use 1.5–2 tsp. For a marinade for 500g chicken, use 1 tsp. The blend is balanced for everyday use — not overpowering. Adjust heat separately with red chilli if needed.
No fillers, no artificial colour, no preservatives. Iron-pounded, small-batch. Origin: India. Shelf life: 12 months.
