In this blend, the flavouring agents marginally predominate the taste elements. Consequently the blend is less steeped in pungency. For chicken curry, this gives the right balance between the spice-elements and other ingredients in the dish.


Can be used in mildly flavoured non-veg cuisine, particularly those deriving its thickening foundation from tomato and onion.

Chicken Masala


Before you begin: Marinate 750 gms. chicken pieces with 1 tsp chilli powder, 1 tsp ginger-garlic paste, ½ tsp Everest Turmeric Powder, 3 tbsp curd & salt. Keep for 1 hour. Fry till crisp, 4 chopped onions in 4 tbsp oil.

Add 3 chopped green chillies, 1 tsp ginger-garlic paste, 1 tsp Everest Coriander Powder, 1 tsp Everest Turmeric Powder & 3 tsp Everest Chicken Masala.


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