Chicken Curry Masala Essence, Spice in Drop

Chicken Curry Masala

A delicious, flavourful and authentic Chicken Curry holds a special place in almost every family's tradition. With United SpiceInDrops Chicken Curry Masala Essence, transform your traditional recipe effortlessly for a hot, spicy and flavourful experience.

United SpiceInDrops Chicken Curry Masala Essence goes well with any flavourful recipe with soft, tender pieces of chicken.

When you pour United SpiceInDrops Chicken Curry Masala Essence in your cooking, the flavours and aromas of the Liquid Masala will make your kitchen smell like an Amritsari dhaba and your chicken dish will stand out as the superhero of your party.

Located at the heart of India, United SpiceInDrops is a Delhi – based manufacturer of Indian Liquid Spice Blends/Seasonings/Liquid Masalas. Our team of flavourists and chefs at United SpiceInDrops have travelled across India, to bring to you the most loved, popular and delicious aromatic seasonings in a new, innovative, never-seen-before avatar.

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You can
butter chicken, kadhai chicken, chicken korma, chicken tikka masala, handi chicken, chilly chicken or any non veg preparations.

HOW TO USE CHICKEN CURRY MASALA

DURING MARINATION: Add 5-10 drops of Chicken Curry Liquid Masala while marinating the chicken.
DIRECTLY IN DISH: Add 10-12 drops of Chicken Curry Liquid Masala directly in dishes during last stage of cooking.
FOR ENHANCING REGULAR CHICKEN MASALA: You can also add 15 ml of Chicken Curry Liquid Masala in 100 grams of regular chicken masala for preparing highly flavourful and aromatic chicken dishes.

Advisory of Our Flavorist
We understand that every family's taste preferences differ, hence we advise you to start with 4 to 5 drops at first and gradually increase upto 10-12 drops per dish (for 3-4 servings) to develop a flavour that perfectly suits your taste.

Here's a traditional Chicken Curry Recipe from our United SpiceInDrops Chefs:

TRADITIONAL CREAMY MURG MAKHANI RECIPE

Clean one full chicken of 800g. Cut the chicken into desired curry size pieces.
Whisk 4 tbsp curd, add salt to taste, 1 tsp of red chilli Powder, 2 tbsp of ginger-garlic paste, 1/2 tsp of garam masala, 1 tbsp lemon juice and 2-3 drops of Spice-in-Drops Chicken Masala.
Add chicken in the marinade and leave for 3 hours. Shallow fry the chicken in oil/ghee till 3/4th cooked.
Heat generous amount of butter in a pan, add 4 tbsp of onion paste, 1 tbsp of ginger-garlic paste, fry till golden brown.
Add 1/2tsp kashmiri red chilli, 1tsp fenugreek leaves, 6 tbsp of tomato puree and cook till masala leaves the butter.
Add 1/2 cup water and bring to boil.
Add the fried chicken pieces in the masala. Simmer for 10 minutes.
Finish with 3-4 drops of Spice in Drops Chicken Curry Blend & 4 tbsp cream.
Serve hot, topped with julienne of ginger and chopped coriander leaves.