Curry Range
Chicken Masala Mixed Masala Powder
Shan Chicken Masala brings together a carefully balanced blend of traditional spices, helping you prepare rich, aromatic, and flavourful Chicken Masala with authentic homemade taste in every serving.
- No Preservative
- No Artificial Food Colour
Available Pack Sizes:
25 g / 0.88 oz
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Recommended dietary allowance calculated on the basis of 2000 kcal energy requirements for an average adult per day.
Serving Size: 8g
No. of Servings: 6
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Per 100 g
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Per Serve% to RDA
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|---|---|---|
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Energy (kcal)
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266
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1.1%
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Total Carbohydrate (g) 33
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Total Sugar (g)
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0.8
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Added Sugar (g)
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0.5
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0.08%
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Dietary Fiber (g)
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15.6
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Protein (g)
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10.9
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Total Fat (g)
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10
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1.2%
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Saturated Fat (g)
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0.3
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0.1%
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Trans Fat (g)
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0
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0%
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Cholesterol (mg)
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0
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Sodium (mg)
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7755
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31%
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- Red Chilli
- Rock Salt (Himalayan Salt, 20%)
- Turmeric
- Star Anise
- Coriander
- Cinnamon
- Cumin
- Large Cardamom
- Carom
- Black Pepper
- Fenugreek Seed
- Bay Leaf
- Clove
- Cardamom
- Dried Ginger
- Dried Garlic
- Maltodextrin
- Cane Sugar
- Canola Oil (Rapeseed Oil)
- Anticaking Agent: Silicon Dioxide (INS 551)
Allergy Advice: May contain traces of Sulphite, Sesame, Mustard, Soy, Gluten and Tree Nuts.
Spice Content: 78%
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Ingredients Required
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Chicken
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1 kg/2.2 lbs small portions
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Onions
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3 medium / 300g, finely sliced or (Fried Onion 60g / ½ cup)
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Ginger Paste
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2 tablespoons
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Plain Yogurt
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1½ cups / 300g, whipped
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Oil / Ghee
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1 cup / 175 ml
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Shan Chicken Masala Mix
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1 packet, mix in ½ cup water
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Cook with Shan
Cooking Steps
- Ingredients Required
- Heat oil, fry onions until light golden and crush.
- In the same oil add chicken, yogurt and Shan Chicken Masala Mix. Cover and cook on low heat for 20-30 minutes.
- Add julienne ginger and ½-2 cups water for gravy. Cover and cook on low heat for 5 minutes.
- Stir-in crushed onions. Cover and cook on low heat for 5 minutes.
Tips: Remove excessive oil before serving.
HOW TO FRY ONIONS
In a small deep pan, heat oil and add sliced onions. Stir fry on high heat until onions turn transparent. Reduce heat to low and continue frying until onions are light golden. Stir constantly. Remove fried onions from oil and spread on absorbent paper. Allow to cool and when crisp, crush it coarsely with a rolling pin. Do not grind it into paste. Use the same oil for cooking.
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