CHICKEN/MUTTON MASALA

INGREDIENTS:

Coriander Powder (Malli) – 1 tbsp
Turmeric Powder (Manjal) – 1/2 tsp
Chilly Powder (Mulaku) – 2 tsp
Black Pepper Powder (Kurumulaku) – 1 tsp
Fenugreek (Methi) – 1/4 tsp (optional)
Cumin (Jeerakam) – 1 tsp
Fennel Seeds (PerumJeerakam) – 1 tbsp
Cloves (Grambu) – 8 to 10
Green Cardamom (Elakka) – 2
Cinnamon (Pattai) – 2″ long piece
Star Anise (Thakkolam) – 1
Nutmeg Powdered (Jathikka) – 1/4 tsp (optional)
Mace (Jathipoo) – 1 (optional)

PREPARATION METHOD:

First, dry roast the powders lightly, followed by the whole spices. Dry roasting increases the shelf life of the masala powder.

Allow it to cool and then grind all the above ingredients to make a powder.

You will get around 5 tbsp of spice powder with the above measurements. Increase the proportions accordingly.

You can store this masala powder for a few days in an airtight container.