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.
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.
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