Masala
1,387 recipes
Kori Gasi
Dry-roasted coconut ground with fried red chillies, coriander, fenugreek, cumin and peppercorns gives this chicken curry its deep colour and nutty character.
Gobi Dum
Two large cauliflowers are coated in a double-ground masala of onion, garlic, poppy seeds, cashewnuts, coconut, red chillies and whole spices, then slow-cooked in a covered pan until the oil separates and every floret is deeply flavoured.
Pickled Salted Fish
A bold, spiced pickle made with fresh mackerel halves coated in a dry-ground masala of Kashmiri red chillies, ginger, garlic, cumin and peppercorns, then submerged in vodka and vinegar to cure over 4 to 6 weeks.
Chettinad Kara Kulambu
A deeply flavoured tamarind kulambu from the Chettinad kitchen, this dish gets its character from a freshly dry-roasted masala paste ground with coconut.
Masala Lobster
A straightforward Indian lobster dish that brings together turmeric, chilli powder and aromatic ginger-garlic with two textures of onion.
Oats Masala Upma
A quick and filling breakfast made with rolled oats, whole spices and simple vegetables.
Masaledar Kundru
Kundru cooked with a freshly made onion, garlic, green chilli and curry leaf paste, then finished with dry spice powders, makes a satisfying side dish that comes together quickly.
Chicken and Strawberry Salad
A chilled salad that brings together cooked chicken, fresh strawberries and a mango chutney mayo dressing with a hint of garam masala.
Fried Mutton with Coconut
A dry, well-spiced mutton preparation where parboiled mutton is cooked in a thick masala of onions, tomatoes and red chilli paste, then finished with slices of dried coconut and a dusting of fennel powder.
Mangsho Cutlet (Bengali Lamb Cutlet)
These Bengali lamb cutlets bring together minced lamb, soaked bread, green chillies, mint and garam masala into small, firm patties that fry up golden and crisp in ghee.
Macchi Tikka Masala
Boneless fish pieces are rubbed with lime juice and spices, coated in a yogurt marinade with ajwain and kasuri methi, then roasted on skewers before being folded into a tomato, cream and butter gravy.
Chingri Malai Curry
A Bengali prawn curry made with coconut milk, whole spices and a freshly ground masala of onion, ginger garlic, green chilli and grated coconut.
Chettinad Chicken Soup
A hearty, spiced broth built from tuvar dal water, boneless chicken and a tempering of bay leaf, cinnamon, fennel and cumin seeds.
Roast Chicken (Whole Masala Chicken)
A whole chicken is rubbed inside and out with a ground spice and almond paste marinade, left to rest in the fridge, then roasted until the skin is browned and the juices run clear.
Bhuna Kukda
A dry-style chicken preparation cooked low and slow until the masala clings to every piece, Bhuna Kukda uses mustard oil, whole spices, soaked dry red chillies and whisked curd to build a thick, deeply coloured coating.
Chettinad Meen Kuzhambu (Chettinad Fish Curry)
A bold, tamarind-based fish curry built on a freshly ground masala of coriander, cumin, saunf, peppercorns and dry red chillies fried in gingelly oil.
Mutton Keema Balls
Soft mutton keema balls simmered in a thick, spiced gravy with fried potatoes make for a satisfying one-pot meal.
Makhani Seekh Kabab Masala
Oven-roasted minced lamb seekh kebabs are cooked on skewers, then slipped into a tomato-based makhani gravy finished with butter and double cream.
Baby Potato Mor Kuzhambu
Tender baby potatoes are cooked in a freshly ground coconut, dal and spice paste, then finished with cool buttermilk to give a tangy, lightly spiced gravy.