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Mughlai Meat Masala 100 Gm

Mughlai Meat Masala 100 Gm

Authentic Mughlai Masala | Chicken Mughlai Masala
INR 293
INR 293
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SKU: 1985

SKU: 1985

Mughlai cooking has always been about layered richness, slow-built flavour that comes from the right spices used in the right proportions. Neelam Foodland's Mughlai Meat Masala is a sixteen-spice blend that takes that culinary tradition seriously, delivering the depth and aroma that define a genuinely well-made Mughlai dish without requiring you to source and balance each spice individually.

What makes this Mughlai masala stand apart is its composition. Green Cardamom and Black Cardamom work together for both floral sweetness and smoky depth. Nutmeg and Mace add that distinctly Mughlai warmth that you cannot replicate with everyday kitchen spices. Black Cumin brings an earthiness that anchors the blend, while Fenugreek and Turmeric round everything out with colour and a quiet bitterness that keeps the richness in check.

Use it as your primary masala base for chicken mughlai masala curries, mutton korma, keema, or shahi-style gravies. It also works beautifully in rice preparations, marinated kebabs, and slow-cooked dum dishes where the spices need to bloom and build over time. One masala that covers the full range of Mughlai cooking without compromise.

  • Sixteen whole spices ground together for authentic Mughlai depth and aroma

  • Dual cardamom blend, green and black, for layered sweetness and smokiness

  • Chicken mughlai masala base that also works for mutton, keema and dum dishes

  • Nutmeg and mace give it that unmistakable Mughlai richness no generic masala can match

Chillies, Coriander, Cumin, Onion Garlic Powder, Cinnamon, Fenugreek, Black Cardamom, Clove, Nutmeg, Mace, Black Pepper, Green Cardamom, Turmeric, Black Cumin, Dry Ginger, Iodised Salt.

Energy 380.8 Kcal
Protein 11.6 Gm
Carbohydrates 60.4 Gm
Fats 10.3 Gm
Sugar 1.86 Gm

Shelf Life : 12 Months

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INR 293.00
Mughlai Meat Masala 100 Gm

Mughlai Meat Masala 100 Gm

INR 293.00
INR 293.00

FAQ's

Frequently Asked Questions

Q1. What dishes can Mughlai Meat Masala be used for beyond chicken?

It works across a wide range of Mughlai preparations. Use it for mutton korma, keema curry, shahi paneer gravy, dum biryani base, or slow-cooked lamb dishes. The spice balance is calibrated for rich, heavy gravies rather than light everyday sabzis, so it performs best in dishes where the masala has time to bloom and develop fully during cooking.

Q2. How is this different from a regular garam masala or curry powder?

Regular garam masala is a finishing spice blend, added at the end of cooking for aroma. This Mughlai masala is a complete cooking spice blend meant to be the primary flavour base of the dish. The inclusion of black cumin, dual cardamom, mace, and nutmeg gives it a distinctly Mughlai character that standard garam masala or generic curry powder simply cannot replicate.

Q3. How much Mughlai Meat Masala should I use per serving?

For a standard preparation serving four people, one to one and a half teaspoons is a good starting point. Since this is a concentrated sixteen-spice blend, a little goes a long way. Adjust based on how rich and spiced you prefer the dish, and add gradually rather than all at once to maintain control over the flavour intensity.

Q4. How should this masala be stored to maintain its potency over 12 months?

Store in a cool, dry place away from direct sunlight, heat, and humidity. Keep the pack tightly sealed after every use. The volatile aromatic compounds in spices like nutmeg, mace, and cardamom are particularly sensitive to air exposure, so transferring to an airtight container after opening is strongly recommended for best results through the full shelf life.