Chicken Masala Powder
Price range: ₹10.00 through ₹70.00
Chicken Masala Recipe
Ingredients:
– 1 kg Chicken
– 3 Green Chillies
– 2 Onions
– ½ cup Curd
– Ginger
– Garlic
– 50g Ghee
– Coriander Leaves
– 2 Tomatoes
– 2 tbsp Grated Coconut
– Mint Leaves
– 3 tbsp EMUNAH Chicken Masala Powder
Method of preparation:
For dry chicken masala
- In a pan, heat 50g of ghee.
- Sauté chopped onions and chopped tomatoes for 5 minutes.
- Add chopped green chillies, garlic, ginger, mint leaves, curd, EMUNAH Chicken Masala Powder, and chicken pieces. Mix well and cook until the chicken is tender.
- Once the chicken is tender, garnish with chopped coriander leaves.
- Your chicken masala is ready to serve.
For Chicken Gravy:
- Prepare the chicken masala as described above.
- Add half a bowl of ground coconut milk, one tbsp chilli powder, and the required quantity of water for more consistency.
- Leave it to boil.
- Now, your chicken curry/gravy is ready to serve.
Enjoy the delicious Chicken Masala with rice!
Note: Salt is included in ingredients.
Chicken Mughlai Masala
₹45.00
Chicken Mughlai Masala Powder
Mughlai Chicken Curry Recipe:
Ingredients:
- For Masala Paste:
– 1 cup Thick Curd
– 2 tablespoons Grated Coconut
– 1-inch Ginger
– 5 cloves Garlic
– 2 Tomatoes (pureed)
- Other Ingredients:
– 1 kg Chicken, cleaned
– 2 tablespoons Emunah Mughlai Masala
– 1 teaspoon Ginger-Garlic Paste
– 2 sprigs Coriander Leaves, chopped
– 50 grams Cumin Seeds
– 1 tablespoon Lemon Juice
– 1 tablespoon Sugar
– Ghee, for frying
– Salt, to taste
Method of preparation:
- Grind together thick curd, grated coconut, ginger, garlic, and pureed tomatoes to form a smooth paste.
- Heat ghee in a pan. Add chopped onions and fry until golden brown. Sprinkle sugar and continue frying until caramelized.
- Add cleaned chicken pieces to the pan along with ginger-garlic paste. Fry until chicken changes color and is partially cooked.
- Now, add the prepared masala paste to the pan. Mix well.
- Add 1/2 cup of water and Emunah Mughlai Masala. Stir everything together.
- Cover the pan and let the chicken simmer on low heat until fully cooked and tender.
- Meanwhile, dry roast cumin seeds until aromatic and lightly browned.
- Once the chicken is cooked, add the roasted cumin seeds, lemon juice, and remaining coriander leaves. Mix well.
- Garnish with fresh coriander leaves.
- Serve hot with rice, roti, or naan.
Enjoy your flavorful Mughlai Chicken Curry! Adjust salt and spices according to taste preferences.
Hot
Chicken Pepper Lemon Masala
₹45.00
Pepper Lemon Chicken Masala Powder
Pepper Lemon Chicken Recipe:
Ingredients:
– 500g Chicken Pieces
– Juice of 1 Lemon
– 1 tablespoon Ginger-Garlic Paste
– 2 Onions, chopped
– 50g Ghee
– 2 sprigs Curry Leaves
– 3 tablespoons Emunah Pepper Lemon Chicken Masala
Method:
- In a bowl, marinate the chicken pieces with ginger-garlic paste, lemon juice, and 1 tablespoon of Emunah Pepper Lemon Chicken Masala. Allow it to marinate for 1 hour.
- Heat ghee in a pot or pan. Add chopped onions and curry leaves. Sauté until the onions turn golden brown.
- Add the marinated chicken pieces along with the marinade to the pot.
- Stir well to coat the chicken pieces with the onions and spices.
- Cover and cook on medium heat until the chicken is cooked through and tender, stirring occasionally. This may take about 20-25 minutes.
- Once the chicken is cooked, sprinkle the remaining Emunah Pepper Lemon Chicken Masala over it. Mix well.
- Continue to cook for another 5 minutes to allow the flavors to blend.
- Remove from heat and serve hot.
Enjoy your flavorful Pepper Lemon Chicken! Adjust seasoning according to taste preferences.
Chicken Pulimunchi
Price range: ₹10.00 through ₹70.00
Chicken Pulimunchi Recipe
Ingredients:
– 1 kg Chicken (washed and cut into pieces)
– 3 Onions
– 3 Tomatoes
– 2 tsp Ginger-Garlic Paste
– 3 tbsp Ghee
– Chopped Coriander Leaves
– Tamarind Juice
– 3 tbsp EMUNAH Chicken Pulimunchi Powder
Method of preparation:
- Heat 3 tbsp of ghee in a vessel.
- Add chopped onions, tomatoes, green chillies, and ginger-garlic paste. Fry until golden brown.
- Add chicken pieces and squeezed tamarind juice.
- Sprinkle EMUNAH Chicken Pulimunchi powder over the chicken.
- Allow it to cook until the chicken is tender and the flavors are well blended.
- Once done, sprinkle chopped coriander leaves over the chicken.
- Your delicious Chicken Pulimunchi is ready to be served.
Enjoy this flavorful and tangy dish!
Do not add Salt
Chicken Sukka Masala
Price range: ₹10.00 through ₹70.00
Emunah Chicken Sukka Masala brings the bold, authentic taste of Mangalore straight to your kitchen. Just add it to chicken and coconut to make delicious, traditional sukka with ease.
Chicken Tandoori Masala
₹60.00
Required Items: Chicken 1K.G, Ginger-Garlic paste 1 tbsp, 1⁄2 cup curd, 100 gram EMUNAH Tandoori Masala.
Method of preparation: Mix Curd, Ginger-Garlic paste, EMUNAH Tandoori Masala. Marinate chicken with this paste for one hour. Later apply oil on that and roast it in oven. Now Chicken Tandoori is ready to serve.
Do not add Salt.
Coorg Pork Masala powder
₹60.00
Coorg Pork Masala Recipe
Ingredients:
– 1 kg Pork Meat (cleaned and cubed)
– 4 Onions
– 4 Green Chillies
– 50g Ginger
– 50g Garlic
– 2 tsp Kachupuli (Coorg vinegar)
– 1 tsp Vinegar
– 3 tbsp EMUNAH Coorg Pork Masala Powder
Method of preparation:
- In a pan, boil the cubed pork meat with kachupuli and vinegar until its half done.
- Add slit green chillies, crushed garlic, ginger, and chopped onions to the pan.
- Stir in 3 tbsp of EMUNAH Coorg Pork Masala Powder.
- Continue to cook until the pork is fully done and the flavors are well blended.
- Once done, your Coorg Pork Masala is ready to be served.
Enjoy this flavorful and aromatic Coorg-style pork dish!
Egg Curry Masala
Price range: ₹10.00 through ₹60.00
Egg Masala Powder
Egg Masala Recipe
Ingredients:
– 6 Boiled Eggs
– 100g Onion
– 50g Tomato
– 1 piece Ginger
– ½ cup Curd
– Curry Leaves
– Coriander Leaves
– 2 tbsp Grated Coconut
– 2 Green Chillies
– Mustard Seeds
– 2 tbsp EMUNAH Egg Masala Powder
– 2 tbsp Ghee or Oil
Method of preparation:
- Cut the boiled eggs in half.
- In a vessel, heat 2 tbsp ghee or oil. Add chopped onion and tomato. Stir well and remove from heat. Allow it to cool down.
- Once cooled, add curd to the mixture and grind in a blender or mixer to form a smooth paste.
- In another vessel, heat 2 tbsp oil. Add the ground masala paste, curry leaves, chopped ginger, chopped green chillies, and 2 tbsp EMUNAH Egg Masala Powder. Fry for 4-5 minutes.
- Add the boiled egg pieces to the masala mixture.
- Finally, season with mustard seeds and garlic.
- Your Egg Masala is now ready to be served.
Enjoy this flavorful Egg Masala dish!
Fish Fry / Kabab Masala
₹40.00
Fish Fry/Kabab Masala
Preparation of Fish Fry/Kabab
Ingredients:
– 500g Fish or Chicken
– EMUNAH Fish Fry/Kabab Powder
– 20g Grinded Garlic
– 10g Ginger
– 1 Egg
– Cooking Oil (for frying)
Method of preparation:
- Clean the fish or chicken and squeeze out excess water.
- In a bowl, combine EMUNAH Fish Fry/Kabab Powder, grinded garlic, ginger, and one egg. Mix thoroughly to form a smooth paste.
- Add the cleaned fish or chicken to the marinade mixture. Ensure that the pieces are evenly coated.
- Let the fish or chicken marinate for 10 minutes to absorb the flavors.
- Heat cooking oil in a frying pan or deep fryer.
- Carefully place the marinated fish or chicken pieces into the hot oil.
- Fry the pieces until they are golden brown and cooked through.
- Once done, remove the fried fish or chicken from the oil and place them on a paper towel to drain excess oil.
- Serve hot and enjoy your delicious Fish Fry or Chicken Kabab.
Note: Do not add chilly and salt as per the instructions.