Chicken Masala Ingredients

To be roasted ingredients list 1:

 3 tsp oil
 1.5 cup coriander seeds
 12 nos red chillies
 12 nos kashmiri red chillies
 12 nos garlic
To be roasted ingredients list 2:
 3 tbsp black pepper
 6 tbsp cumin seeds
 9 tbsp fennel seeds
 3 tbsp poppy seeds
 30 nos cloves
 12 nos 1/2 inch cinnamon
 15 nos cardamom
 3 no no star anise
 3 big bayleaf
 6 nos japathiri
 3 tsp kasoori methi

Instructions
 Get all your ingredients ready. Heat 1 tsp oil in a kadai add all the ingredients listed under list 1.
 Roast until golden and aromatic. Transfer to a plate and set aside. Now add all the ingredients
listed under list 2.
 Roast until golden and transfer to the same plate. Cool down completely then transfer to a mixer
jar.
 Grind it to a semi fine powder. Transfer to a plate and set aside to cool.Then store in an airtight
jar.

Notes
 Always cool down then grind else the vapour will make thre powder moist.
 It will stay good in room temperature for about 2 months.
 Always handle with a dry spoon.
HOME MADE SHAWAYA CHICKEN RECIPE :
Ingredients:
Chicken (full) 1 no. (800 gm. - 1 Kg.)
Onion 1 no.
Ginger 50 gm.
Garlic 100 gm.
Green chillies 7 no.
Tomato 1 no.
Curd/Yoghurt 100 gm.
Lemon juice of 1 no.
Pepper powder 25 gm.
Salt to taste
Olive oil 1 tsb.
Butter to taste
Procedure:
1. Wash chicken & mark lines on it.
2. Grind onion, tomato, green chillies to a fine paste.
3. Mix lemon juice, curd, ginger, garlic, salt, pepper and olive oil & grind it.
4. Apply this ground paste to the chicken and marinate for minimum 8 hours.
5. Pre heat oven and grill the marinated chicken.
6. Take the chicken out of the oven when half cooked.
7. Spread butter over it & grill it again till cooked well.

Indian Style Whole Masala Roast Chicken

This Indian Style Whole Masala Roast Chicken is a spicy, juicy roast chicken recipe that makes for a
great main dish at holiday tables!
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 Portions
Calories 582kcal

Ingredients
 1 Whole Chicken skin-on (See Note 1)
 2 1/2 tablespoons Kashmiri Red Chilli Powder
 1 1/2 tablespoons Ginger Paste
 1 tablespoon Garlic Paste
 1/2 tablespoon Pepper Powder
 1 teaspoon Jeera Powder Cumin
 2 tablespoons Honey
 1 1/2 tablespoons Vinegar
 50 g Butter Melted
 Salt to taste
 3 - 4 Potatoes quartered
 3 Onions quartered
  3 Pods Garlic whole, halved
 1 Lemon sliced

Instructions
 Wash the chicken and pat dry.
 Mix together chili powder, ginger, garlic paste, pepper, jeera, honey, vinegar, butter and salt into
a smooth paste.
 Apply the chili paste all over the chicken, into the crevices and under the skin wherever there
are gaps. If you have extra marinade remaining, you can use it to brush the chicken while it
cooks.
 Cover and marinate the chicken for at least 2 hours or overnight. I highly recommend
marinating it overnight in the refrigerator.
 If you leave it in the fridge, remove it 45 minutes before cooking to let it come to room
temperature.
 Use an oven proof baking dish and add potatoes, onions, garlic and lemon slices to the bottom.
Tie the chicken legs together with a kitchen string (as shown in the picture) and transfer it on
top of the veggies.
 Bake in a pre-heated oven at 220 degrees celsius for 90 minutes or 1 ½ hours. Keep brushing
the chicken with the fats and gravy from the pan every 30 minutes or so. Give it one final brush
in the last 5 minutes.
 Once cooked, cover with aluminium foil and let it rest for 10-15 minutes.
 Serve with all the veggies at the bottom of the pan. Don't forget to squeeze out the garlic and
lemon on top of the chicken for an extra kick!

Notes
The chicken I used was approximately 1.2 kgs.

Nutrition
Calories: 582kcal | Carbohydrates: 62g | Protein: 32g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 95mg |
Sodium: 164mg | Potassium: 1493mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1339IU | Vitamin C: 66mg |
Calcium: 93mg | Iron: 5mg

Ingredients of Masala Chicken

 750 gm chicken
 2 cup chopped onion
 salt as required
 2 inches cinnamon stick
  2 green cardamom
 1 teaspoon ginger paste
 2 teaspoon coriander powder
 1 cup water
 2 teaspoon cumin powder
 1 tablespoon garam masala powder
 1 tablespoon ghee

 4 tablespoon mustard oil
 1/2 cup minced tomato
 3 teaspoon coriander leaves
 2 bay leaf
 1 black cardamom
 2 teaspoon garlic paste
 1 teaspoon powdered turmeric
 2 teaspoon red chilli powder
 2 green chillies
 2 teaspoon kasoori methi powder

CHICKEN TIKKA MASALA

Ingredients
for 5 servings
Chicken Marinade
 3 boneless, skinless chicken breasts
 ½ cup plain yogurt (125 g)
 2 tablespoons lemon juice
 6 cloves garlic, minced
 1 tablespoon minced ginger
 2 teaspoons salt
 2 teaspoons ground cumin
  2 teaspoons garam masala
 2 teaspoons paprika
Sauce
 3 tablespoons oil
 1 large onion, finely chopped
 2 tablespoons minced ginger
 8 cloves garlic, minced
 2 teaspoons ground cumin
 2 teaspoons ground turmeric
 2 teaspoons ground coriander
 2 teaspoons paprika
 2 teaspoons chili powder
 2 teaspoons garam masala
 1 tablespoon tomato puree
 3 ½ cups tomato sauce (800 g)
 1 ¼ cups water (300 mL)
 1 cup heavy cream (250 mL)
 ¼ cup fresh cilantro (10 g), for garnish
CHICKEN MASALA POWDER
Ingredients
 1/2 cup Coriander seeds
 1 tbsp fennel seeds saunf
 2 tbsp cumin seeds jeera
 1 tbsp black cumin seeds shah-jeera / caraway seeds
 1/2 tbsp black peppercorn
 4 dry red chilies
 1/2 tbsp fenugreek seeds vendayam
 20-30 Curry leaves
SHAWARMA SEASONING POWDER

Ingredients
 1/4 cup ground black pepper
 1/4 cup ground allspice
 1/4 cup garlic powder
 2 tablespoons ground cloves
 2 tablespoons ground cinnamon
 2 tablespoons ground nutmeg
  2 tablespoons ground cardamom
 1 tablespoon chili powder
 1 tablespoons dried oregano
 1 tablespoon salt

Hummus Chicken Shawarma Wraps

Hummus Chicken Shawarma Wraps made with my homemade shawarma blend! No need to use the
expensive store-bought stuff when you can make it at home with pantry staples. These wraps are
perfect for a quick lunch or easy dinner!

4.9 Stars (7 Reviews)

Ingredients
shawarma:
 1 tablespoon homemade shawarma seasoning
 1 tablespoons white vinegar
 2 tablespoons olive oil
 ½ teaspoon salt (or more to taste)
 1 lb. boneless skinless chicken breast or thighs (see note)
 ½ cup hummus - homemade or store-bought
for serving:
 pita bread, romaine lettuce, sliced onions, sliced pickles, chopped tomatoes, diced cucumbers,
baked french fries, roasted potatoes, roasted vegetables, and vermicelli rice

Instructions
1. SHAWARMA: Add the shawarma seasoning, white vinegar, salt, and olive oil and stir until
combine. Add the chicken breast/s and allow the chicken to marinate at room temperature for 15
minutes or for up to 15 hours, covered in the refrigerator. When ready to cook, heat a large non-
stick or cast iron skillet over medium high heat. Add the chicken filets to the pan and allow to
cook for 3-5 minutes per side depending on the thickness. This time may be shorter or longer
depending on how thick your chicken is. Mine took exactly 4 minutes per side. Remove the
chicken from the skillet and allow to rest on a cutting for for at least 5 minutes before dicing.
2. SERVING: When ready to serve, heat the pita, spread the desired amount of hummus and top
with diced chicken and your favorite toppings! Serve warm.

Notes
 SHAWARMA SEASONING - You can double, triple, or quadruple the ingredients for the
seasoning if you wish to make enough for a few times. Seasoning will last in an airtight
container in a cool, dark place for up to 6 months.
 

SHAWARMA SEASONING
Ingredients
 1/4 cup ground black pepper
 1/4 cup ground allspice
 1/4 cup garlic powder
 2 tablespoons ground cloves
 2 tablespoons ground cinnamon
 2 tablespoons ground nutmeg
 2 tablespoons ground cardamom
 1 tablespoon chili powder
 1 tablespoons dried oregano
 1 tablespoon salt
Mixed Chipotle Powder blend,
All you need to do is grab the following ingredients and mix them up well with each other:
 ½ tablespoon charred, dried, and crushed chipotle peppers
 1 tablespoon smoked paprika
 1 teaspoon ground cumin
 1 teaspoon garlic powder
 1 teaspoon oregano
 1 teaspoon ground coriander
 ½ teaspoon sea salt

Steak Seasoning Mix – Recipe

This steak seasoning mix recipe is a simple flavor combination that will bring that extra WOW factor to
any steak. Make a large batch to use anytime.
Prep Time1 min
Cook Time1 min
Total Time2 mins
Course: Main Course
Cuisine: American
Keyword: seasoning, steak
Servings: 42 teaspoons
Calories: 6kcal
Author: Mike Hultquist
Ingredients
 3 tablespoons paprika
 2 tablespoons cayenne
 2 tablespoons granulated garlic
 2 tablespoons onion powder
 1 tablespoon mustard powder
 1 tablespoon brown sugar
 1 tablespoon sea salt
 1 tablespoon black pepper
 1 teaspoon turmeric
 1 teaspoon cumin
 1 teaspoon extra spicy chili powder optional

Instructions
 Mix all of the ingredients together in a bowl until they are well combined.
 Use as a seasoning rub for steaks by rubbing in a generous portion into the steaks before
cooking

Chicken fry masala

Ingredients

500 gms Chicken

3-4 tbspn Oil
1 tspn Cumin seeds
2 medium Onions (finely chopped)
2 tbspn Ginger Garlic paste
1/2 tsp Turmeric powder
1-2 tbspn Red chilli powder
1 tbspn Coriander powder
1 tspn Garam Masala
1 sprig Curry leaves
2-4 Green chilies (slit)
Coriander leaves
Salt to taste
1 Lemon (optional)