@papududupa: ကြက်သားရှယ် မဆလာ လုပ်နည်း အဆင့်ဆင့် 🇮🇳🇮🇳🇮🇳🇮🇳🇮🇳 Tamil Nadu traditional style Chicken Masala Chicken Masala Powder — Exact Recipe 1. Ingredients Ingredient| Exact Amount Coriander seeds| 8 tbsp ≈ 48 g Guntur dried red chilies| 40 chilies ≈ 80 g Black peppercorns| 2 tbsp ≈ 14 g Fennel seeds| 1 tsp ≈ 2 g Cumin seeds| 1 tsp ≈ 2 g Cinnamon sticks| 7 sticks ≈ 20 g Cloves| 1 tbsp ≈ 6 g Star anise| 5 pieces ≈ 5 g Black cardamom| 15 pods ≈ 20 g Mace| 2 pieces ≈ 2 g Nutmeg| 1 tsp ≈ 2 g Poppy seeds| 1 tsp ≈ 3 g Mustard seeds| 1½ tsp ≈ 6 g Dried ginger| 4 inches ≈ 20 g Turmeric powder| ½ tsp ≈ 1 g Salt| 1 tsp ≈ 5 g Usage: For 1 kg chicken, use approximately 30–35 g of the finished masala powder. Do not use the entire batch for one chicken dish. 2. Dry-Roasting the Spices Heat a dry pan over low to medium-low heat. Do not add oil. Roast each spice separately: 1. Coriander seeds 2. Guntur dried red chilies 3. Black peppercorns 4. Fennel seeds 5. Cumin seeds 6. Cinnamon 7. Cloves 8. Star anise 9. Black cardamom 10. Mace 11. Poppy seeds 12. Mustard seeds 13. Dried ginger Roast each ingredient only until its aroma becomes fragrant, then remove immediately. Chef Tip: Never roast all the spices together. Different spices require different roasting times. If roasted together, some can burn while others remain under-roasted. Avoid turning the spices dark or burnt, especially the chilies and delicate whole spices. 3. Cool Completely Spread all roasted spices in a single layer on a banana leaf or a wide plate. Allow them to cool completely to room temperature before grinding. Chef Tip: Do not grind the spices while they are still hot. Trapped heat and steam can affect the aroma, texture, and freshness of the masala powder. 4. Grinding Transfer all completely cooled roasted whole spices into a traditional stone mortar or spice grinder. First, grind them into a coarse powder. Pass the ground spices through a fine sieve. Return any coarse or unground pieces to the grinder and grind again. Finally, add: - Turmeric powder — 1 g - Salt — 5 g Grind again until everything is evenly combined. The finished masala should have a uniform, fine powder texture. Storage & Usage Tip Allow the finished masala to cool completely before storing it in a clean, completely dry airtight container. For cooking 1 kg chicken, use 30–35 g of this masala powder. Adjust the quantity only according to the recipe and desired spice intensity; the complete batch should not be added to a single chicken dish. #indiantiktok #tamilmuser #cooking #masala #villagelife

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Sunday 20 September 2026 15:23:18 GMT