Meat Masala Powder is a flavorful and aromatic homemade spice mix made specifically for non-veg dishes. But you can use it for vegetarian dishes too like paneer, mushroom, baby corn, vegetables etc. Learn to make Meat Masala Powder with step by step pictures and video.
Meat Masala is mainly used for non-vegetarian dishes like mutton, chicken, fish, prawn, squid, crab etc. It doesn’t mean that it cannot be used for veg dishes, you can use it for vegetables, paneer, baby corn, mushroom etc. You can use this masala for gravies or semi dry dishes or even for fries, makes the dish so tasty.
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About Meat Masala
Meat Masala Powder is a special spice mix of flavorful and aromatic ingredients roasted and grind to a fine powder and stored. Though its named meat masala it can be used for vegetarian dishes too.
Meat Masala Powder popularly known as Mutton Masala or Chicken Masala Powder is one of the most demanded recipes here, finally after several tries I am posting this aromatic and flavorful meat masala powder recipe.
I always love homemade powders the best as it can be customized to our liking minus artificial colors, additives and preservatives. Also you can make fresh batch every time which keeps it more flavorful.
I have always had this thing to try a non-veg masala mix so went through the ingredients list on the back cover of a store bought masala pack and tried this on my own, few trials and finally got it right this time and that justifies this post.
I love making homemade powders as they are so good, do try and store it for future use. This meat masala comes handy for gravy dishes, fry or curry varieties etc. It can be used for many recipes once you get hold of the taste you will understand the usage too.
Meat Masala Video
Related Recipes
Meat Masala Ingredients
These are the following spices that go into the making of Meat Masala :
- Coriander Seeds / Malli
- Red chilies / Vara Milagai
- Fennel seeds / Sombu
- Cumin seeds / Jeeragam
- Black pepper / Milagu
- Cinnamon / Pattai
- Cloves / Krambu
- Cardamom / Elakai
- Star Anise / Natchathira sombu
- Bayleaf / Biryani ilai
- Garlic / Poongu
- Poppy seeds / Kasa kasa
- Mace / Javithiri
- Kasoori methi
- Oil
How to make Meat Masala Step by Step
1.Heat 1 teaspoon oil.
2.Add 1/2 cup coriander seeds, 4 red chilies, 4 kashmiri red chilies.
3.Roast until golden and crisp.
4.Remove to a plate and set aside.
5.Now add
- 1 tablespoon black pepper
- 2 tablespoon cumin seeds
- 3 tablespoon fennel seeds
- 1 tablespoon poppy seeds
- 10 cloves
- 4 half inch cinnamon
- 5 cardamom
- 1 star anise
- 1 big bay leaf
- 2 mace
- 1 teaspoon kasoori methi
If your bay leaf is big then tear into small pieces and add it.
6.Roast until golden and crisp.
7.Remove to a plate. Cool down the roasted ingredients well.
8.Transfer them to a clean dry mixer jar.
9.Grind it to a fine powder, slightly coarse is also ok.
10.Spread it over a plate and cool down. Then store in a clean airtight container.
Flavorful homemade meat masala is ready!
Expert Tips
- Roasting red chilies along with coriander seeds avoids burning of red chilies. For that reason I always roast red chilies with other lentils / spices.
- Always cool down then grind else the vapor will make the powder moist which will make it to spoil easily.
- Use fresh good quality spices for best flavor and aroma.
- Always handle with a dry spoon to extend shelf life.
- Alternatively you can sundry it until crisp and grind it too. But roasting helps in releasing the flavor well so I would suggest to roast and grind.
- Slightly coarse mixture gives nice flavor than the fine powdered ones.
Serving & Storage
Meat Masala can be used for curries, gravies, fries etc. Not only for meat you can use for vegetables also. This spice mix keeps well in room temperature for 3 months and in freezer for 1 year. Make in small batches so that flavor is not lost.
FAQS
1.What is the difference between garam masala and meat masala?
Meat Masala has slightly different ingredients when compared to garam masala. Meat Masala has more of whole spices and aromatic ingredients which makes non veg dishes taste great.
2.Is meat masala and curry masala power same?
No they are not. Meat Masala will have an intense flavor of coriander seeds with a balance of other spices, Curry Powder has a flavor of turmeric & chilies along with coriander seeds and other spices.
If you have any more questions about this Meat Masala Powder Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Meat Masala Powder Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Meat Masala | Mutton Chicken Masala Powder
Ingredients
To be roasted ingredients list 1:
- 1 teaspoon oil
- 1/2 cup coriander seeds
- 4 red chillies
- 4 kashmiri red chillies
- 4 garlic
To be roasted ingredients list 2:
- 1 tablespoon black pepper
- 2 tablespoon cumin seeds
- 3 tablespoon fennel seeds
- 1 tablespoon poppy seeds
- 10 cloves
- 4 1/2 inch cinnamon
- 5 cardamom
- 1 star anise
- 1 big bay leaf
- 2 mace
- 1 teaspoon kasoori methi (optional)
Instructions
- Heat 1 teaspoon oil.
- Add 1/2 cup coriander seeds, 4 red chilies, 4 kashmiri red chilies.
- Roast until golden and crisp.
- Remove to a plate and set aside.
- Now add 1 tablespoon black pepper, 2 tablespoon cumin seeds, 3 tablespoon fennel seeds, 1 tablespoon poppy seeds, 10 cloves, 4 half inch cinnamon, 5 cardamom, 1 no star anise, 1 big bay leaf, 2 mace, 1 teaspoon kasoori methi. If your bay leaf is big then tear into small pieces and add it.
- Roast until golden and crisp.
- Remove to a plate. Cool down the roasted ingredients well.
- Transfer them to a clean dry mixer jar.
- Grind it to a fine powder, slightly coarse is also ok.
- Spread it over a plate and cool down. Then store in a clean airtight container.
- Flavorful homemade meat masala is ready!
Video
Notes
- Roasting red chilies along with coriander seeds avoids burning of red chilies. For that reason I always roast red chilies with other lentils / spices.
- Always cool down then grind else the vapor will make the powder moist which will make it to spoil easily.
- Use fresh good quality spices for best flavor and aroma.
- Always handle with a dry spoon to extend shelf life.
- Alternatively you can sundry it until crisp and grind it too. But roasting helps in releasing the flavor well so I would suggest to roast and grind.
- Slightly coarse mixture gives nice flavor than the fine powdered ones.
Vidya
Hello sister,
I’m from coimbatore and following ur recipes for long time. I tried your rasam powder which came really well. I’m using it more than an year and it still stays fresh. I’m going to try your mutton masala powder and planning to use for vegetarian dishes like kurma and kulambu. Having a doubt here. If adding this powder to kurma, can we completely skip other spices (poppy seeds, fennels, cloves, cinnamon etc..) which I use to grind or use it for seasoning.
Sharmilee J
yes you can skip it but while tempering add cinnamon and cloves alone along with fennel seeds
Vidya
I made this masala to use for vegetarian gravies 😊
Vidya
Hi Sister, I’m from Coimbatore and I love all your recipes. I always follow them to bring Native taste to my food. I made your rasam powder before an year and it is still fragrant and good to use. I recommended your rasam powder recipe to my sister too..I made mutton masala powder too, my doubt is can we use it in vegetarian kurmas and briyani? Also can we avoid adding other spices to temper/grind while using this powder?
Sharmilee J
yes yes you can use it, no tempering is different so dont skip it.
Subu
What is the total quantity of final product?
Sharmilee J
Makes 3/4 to 1 cup of meat masala
Nagalakshmi T
Hi sharmi,
Is is jathipathri u have mentioned. In picture it is mace (jathipathri) but u have told as nutmeg.?
Sharmilee J
Sorry it was a typo it is mace only