How to make Chicken Masala Powder

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 Red chilies, Dry

• Baking & Spices

  • 1/2 cup Coriander seeds
  • 1 tbsp Fennel seeds
  • 1/2 tbsp Fenugreek seeds
  • 1/2 tbsp Peppercorn, black

• Nuts & Seeds

  • 2 tbsp Cumin seeds
  • 1 tbsp Cumin seeds, black

• Frozen

  • 20 Curry, leaves

Found on jopreetskitchen.com

Description

Ingredients

• ½ cup Coriander seeds
• 1 tbsp fennel seeds (saunf)
• 2 tbsp cumin seeds (jeera)
• 1 tbsp black cumin seeds (shah-jeera / caraway seeds)
• ½ tbsp black peppercorn
• 4 dry red chilies
• ½ tbsp fenugreek seeds (vendayam)
• 20-30 Curry leaves

Directions

• Dry roast curry leaves for a min on low flame till it turns crispy. Remove from the heat and keep aside.
• Dry roast red chilies till it changes its color a bit. Remove from the heat. Dry roast coriander seeds, fenugreek seeds, fennel seeds, cumin seeds, black cumin seeds and peppercorn together till nice aroma comes.
• Remove from the heat and allow to cool. Grind everything together to powder. Add salt to it and mix well. Store in an airtight container and use when needed.