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12 Homemade Non-veg Masala Powders

Mallika is a content writer and a foodie who loves her native Indian cuisine. She enjoys exploring the cuisine and sharing it with others.



Non-vegetarian dishes have equal importance as vegetarian dishes in Indian cuisine. Generally, the non-veg recipes are spicier and hot when compared to veg recipes and the masala powders used for these recipes are a bit different than normal masalas. Usually, they are prepared at the time of cooking the dish for the aromatic freshness and flavour.

Every region in the Indian subcontinent has its formula for the masalas and there are several combinations and recipes. Before going into the article, first, let's see the top spiciest non-veg dishes of India from geographically north to south:

  • Rista & Rogan josh from the state of Kashmir.
  • Phall curry & Nagamese pork curry; made with the world's hottest chilli Bhut Jolokia, native to the state of Nagaland.
  • Laal Maas from the state of Rajasthan.
  • Kolhapuri chicken & Soaji chicken curry from the state of Maharashtra.
  • Vindaloo from Goa.
  • Andhra chicken, especially the Rayalaseema country chicken curry/fry & Mutton fry from the state of Andhra Pradesh.
  • Chicken 65 & Chettinadu Chicken from the state of Tamil Nadu.
  • Kozhi curry from the state of Kerala.

In this article, let us see the 12 homemade masala powders used in the cooking of nonveg dishes, and these powders are categorised as:

  1. Chicken Masala
  2. Fish Masala
  3. Mutton Masala and
  4. Egg Masala

Cuisine: Indian

Process: Dry roast all the ingredients in a pan and let them cool by transferring them to a clean&dry plate. Blend them all to a fine powder in a mixer jar or a blender and store in an airtight container. Add this jar/container to your spice rack. No need to refrigerate.

Caution: Do not burn the ingredients while roasting and make sure to turn off the stove when the spices release their aroma while roasted. Blend the spices into powder when they are cooled for 2 minutes. Do not blend the spices when they are hot.

Shelf life: 1 to 2 months.

Chicken masala

Chicken masala

Chicken Masala:

1. Simple Garam Masala:

This is very simple everyday masala powder that can be used in any non-veg dish.

Regional cuisine: versatile


  1. Dry red chillis= 1 cup
  2. Coriander seeds= 1/2 cup
  3. Cumin seeds=1/4 th cup
  4. Black pepper corns= 1/4 th cup
  5. Fennel seeds= 1/4 th cup
  6. Cloves= 2.5 tsps.
  7. Cinnamon= 2.5 tsps.
  8. Cardamom= 2.5 tsps.
  9. Turmeric powder= 2 tsps.


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1. Except for Turmeric powder, dry roast all the ingredients and blend to a fine powder in a mixer jar and store in an airtight container.

2. The above "simple garam masala" is used as a reference to the remaining masala powders.

2. Chicken garam masala:

This garam masala is especially for chicken dishes.

Regional cuisine: Versatile


  1. Above "simple garam masala" ingredients
  2. Bay leaf= 3
  3. Star anise= 5
  4. Mace= 3
  5. Marathi Moggu/Kapok Buds= 1
  6. Black stone flower/Dagad phool=1

3. Chettinadu/Chettinad chicken masala:

It is a signature spice in the famous chettinadu recipes. Chettinadu chicken curry/fry is popular comfort food in the list of native recipes of the country and one of the unique masalas of Indian cuisine.

Regional cuisine: Chettinadu region, Tamilnadu


  1. Above "Chicken garam masala" ingredients
  2. Raw rice= 2 tbsp.
  3. Curry leaves= 4 sprigs
  4. Poppy seeds= 1/4 th cup
  5. Salt= as per taste

4. Tamil style chicken masala:

This is the simplest version of chicken masala when compare to Chettinadu chicken masala. If there is no time to prepare the elaborate chettinadu masala, one can opt for this masala powder.

Regional cuisine: Tamilnadu


  1. Coriander seeds= 1/2 cup
  2. Cumin seeds= 2 tbsp.
  3. Fennel seeds= 1 tbsp.
  4. Black pepper corns= 1/2 tbsp.
  5. Fenugreek seeds= 1 tsp.
  6. Dry red chillis= 5
  7. Curry leaves= 2 sprigs

5. Chicken tadka masala:

This masala is a combination of spices and dals/lentils. It is one of my culinary innovations. I have used and experimented in my non-veg recipes and taste and flavour came good.

It can be used in chicken tadka recipes like curries and stir fry. Tadka means tempering. Chicken tadka curry/fry is different from the usual chicken gravy. Tempering is a technique, used frequently in South Indian native cooking.

Regional Cuisine: South Indian

Shelf life: 1 week


a. For masala powder:

  1. Coriander= 2 tbsp.
  2. Black pepper= 1 tbsp.
  3. Cumin=1/2 tbsp.
  4. Cinnamon= 1 inch
  5. cloves= 3
  6. Black cardamom= 1

b. For tempering/Tadka:

  1. Split black gram/urad dal= 1tbsp
  2. Split Bengal gram/chana dal= 1/2 tbsp
  3. Cumin seeds= 1 tbsp
  4. Black mustard seeds= 1tbsp
  5. Dry red chillis= 2
  6. Garlic= 2 to 3 pods
  7. Curry leaves= 2 sprigs


  • Slightly dry roast the ingredients for masala powder in a pan without burning them until they release the aroma. Switch off the stove and transfer them to a clean&dry plate(moisture shouldn't be present on the plate) and let them cool.
  • Dry roast the ingredients for tempering, slowly without burning and transfer them to another plate.
  • Blend the masala ingredients into a fine powder in a mixer jar and transfer the powder into a spice jar. Mix the tempering ingredients also into the spice jar/container and close it with a tight lid. Now shake the jar and let the tempering spices mix with the masala powder.
  • This tadka masala can be used in cooking at the time of using the masala powder as per the recipe.

6. Andhra chicken masala:

Regional cuisine: Andhra Pradesh


  1. Coriander= 2 tbsp.
  2. Cumin= 1/2 tbsp.
  3. Cinnamon= 1 inch
  4. cloves= 3
  5. Poppy seeds= 1 tbsp.
  6. Dry coconut powder= 1 1/2 tbsp.
  7. Dry red chilli powder= 2 tbsp.
  8. Turmeric powder= 1 tsp.
  • In Andhra/Telugu cuisine, dry coconut powder is used in the recipes to give gravyness to chicken curry and for dry gravy in roast/fry dishes like Pepper chicken fry, simple chicken fry etc.

7. Biryani Chicken masala:

If you are lazy to cook chicken biryani or don't have time, then this masala will come in handy. It is one of my favourite masala powders in non-veg dishes.

The name of this masala is Biryani chicken masala, not chicken biryani masala. There is a difference between the terms. The later is a popular chicken biryani and the masala powder used in the biryani. The former is one of the biryani masalas which can be used in chicken curry and this chicken curry when eaten with white rice will give you the taste and aroma of chicken biryani.

Regional cuisine: Hyderabadi


  1. Dry coconut powder= 2 tbsp.
  2. Coriander seeds= 2 tbsp.
  3. Black cumin/ shah jeera= 1 tbsp.
  4. Black pepper= 1 tbsp.
  5. Black cardamom= 2
  6. Fennel seeds= 1/2 tbsp.
  7. Cinnamon= 1 inch
  8. Cloves= 3
  9. Bay leaf= 1
  10. Mace= 1
  11. Star anise= 2
  12. Nut meg= 1/2 tsp.
  13. Dry red chillis= 5
  14. Turmeric= 1tsp.
  • There is no substitute for the above ingredients and all the ingredients should be used to get biryani taste. Use this powder generously in curry or fry to get the aroma of biryani when eaten with steam rice, naan, rumali roti, chapati and pulka.
Fish masala

Fish masala

Fish Masala:

8.Simple fish masala:

Regional cuisine: Andhra cuisine


  1. Cumin= 1 tsp.
  2. Coriander seeds= 1/2 tsp.
  3. Black pepper corns= 2 tsps.
  4. Fenugreek seeds= 1/4 th tsp.
  5. Turmeric= 1/4 th tsp.
  6. Tamarind= small lemon size
  7. Dry coconut powder= 1 tbsp.
  • Cumin, black peppercorns and tamarind are the predominant ingredients in fish masala powder. This powder can be used in curry, fry and in fish marination as well.

9. Konkani Fish masala:

Indian coastal regions and states are famous for seafood varieties and the Konkan region has its signature spice mixes.

Regional cuisine: Konkan region(rugged western coastline of India)


  1. Coriander= 1 cup
  2. Black pepper= 1/2 cup
  3. Dry Red chillis(Byadagi/Kashmiri/any other chilli)= 2 cups
  4. Cumin= 2.5 tsps.
  5. Fennel seeds= 2.5 tsps.
  6. Cloves= 2.5 tsps.
  7. Fenugreek seeds= 1 tsp.
  8. Mustard seeds= 1 tsp.
  9. Turmeric powder= 1 tsp.

10. Konkani Garam masala:


  1. Above "Konkani fish masala" ingredients
  2. Cinnamon= 1 tsp or 10 gm
  3. Cloves= 1 tsp.
  4. Cardamom= 1/2 tsp.
Mutton masala

Mutton masala

11. Mutton masala:

Mutton masala is unique and slightly different than chicken masala powder. Let's see the ingredients.

Regional cuisine: versatile


  1. Above "simple garam masala" ingredients
  2. Star anise= 5
  3. Bay leaf= 3
  4. Mace= 3
  5. Poppy seeds= 2 tbsp.
  6. Anar dana/dried pomegranate seeds= 1 tbsp.
  7. Kasoori methi= 1 tbsp.
  8. Garlic= 5 pods
Egg masala

Egg masala

12.Egg masala:

Egg masala can be used in egg curry, egg gravy, egg fry, omelette and egg bhurji.

Regional cuisine: versatile


  1. Red chilli powder/paprika/cayenne= 2 tsps.
  2. Turmeric powder= 1/2 tsp.
  3. Black pepper powder= 2 tsp.
  4. Coriander powder= 1 tsp.
  5. Salt= 1/2 tsp.
  • Mix all the ingredients and store this spice mix in a spice jar.

Cook your sizzling and lip-smacking non-veg dishes with any, one of these masala powders which are healthy and homemade.

Happy cooking!

© 2020 Mallika Lotus


Mallika Lotus (author) from Hyderabad, India on August 30, 2020:

Thank you, Mr.Singh.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on August 26, 2020:

This is great! Thanks for sharing these wonderful masala recipes. Need to try them. Thank you.

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