Signature blendPowdered Spices & Masalas
Chicken Masala
चिकन मसाला
The Sunday Chicken Curry Everyone Waits For.
Rich, warm and deeply aromatic — for the homestyle chicken curry everyone waits for.
- Small-batch made
- Packed fresh
- Free shipping ₹499+
Inside the jar
Every home has that one chicken curry — the one that makes everyone gather around the kitchen before it's even ready.
Rich gravy, deep colour, warm spices and an aroma that fills the whole house.
Imamdasta Chicken Masala is made to bring that homestyle taste to your kitchen — every single time.
Not Just Spicy. Deeply Flavourful.
A good chicken curry isn't about heat alone.
It's about warmth, aroma, colour and that rich, rounded depth that makes the gravy worth wiping clean with the last piece of roti.
Our blend is balanced to give you exactly that — so the masala works with the chicken, not against it.
And like everything from Imamdasta — maa ki rasoi se — it is made with care, not rushed out as just another masala.
What Makes It Special?
- Rich, warm and aromatic flavour
- Gives gravies a deep, appetising colour
- Balanced heat — flavourful, not just fiery
- Works for curries, dry roasts and marinades
- Made for that homestyle Sunday taste
- Homemade with traditional care
That Aroma From the Kitchen?
The one that tells everyone lunch is almost ready.
Onions turning golden, masala sizzling in hot oil, chicken slowly soaking in the gravy — that's the moment Imamdasta Chicken Masala is made for.
Perfect For
- 01Homestyle Chicken Curry
- 02Chicken Masala Dry
- 03Chicken Korma
- 04Kadai Chicken
- 05Chicken Biryani & Pulao
- 06Marinades for tikka & roast
- 07Egg Curry
- 08Chicken Keema
Homestyle Chicken Curry
You'll need
- 500 g chicken, curry cut
- 2 tsp Imamdasta Chicken Masala
- 2 onions, finely sliced
- 2 tomatoes, puréed
- 1 tbsp ginger-garlic paste
- ½ cup curd, whisked
- 3 tbsp oil
- Salt, to taste
- Fresh coriander
The method
- 1
Marinate the chicken
Mix the chicken with curd, half the ginger-garlic paste, 1 tsp Imamdasta Chicken Masala and salt. Rest for 30 minutes.
- 2
Brown the onions
Heat oil in a heavy kadai and fry the onions slowly until deep golden — this is where the colour and sweetness come from.
- 3
Build the masala
Add the remaining ginger-garlic paste, then the tomato purée and the rest of the Chicken Masala. Cook until the oil separates.
- 4
Add the chicken
Add the marinated chicken and bhuno on medium heat for 8–10 minutes until it's well coated and sealed.
- 5
Slow cook
Add a little hot water, cover and simmer until the chicken is tender and the gravy is rich and thick.
- 6
Finish fresh
Garnish with fresh coriander.
To serve: Serve hot with rice, roti, paratha or naan.
Maa Ki Rasoi Se
Slow cooked. Richly spiced. Made for the whole family.
Because the best chicken curry is the one that tastes like home.
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