ShanKarahi Seasoning Mix (50g) - Spice Packets for Karahi Masala

recently tried the Shan Butter Chicken Seasoning Mix, and it made cooking butter chicken at home super easy and flavorful. The spice blend is spot-on, with all the right flavors you’d expect from authentic butter chicken. It’s got a nice balance of warmth, richness, and a hint of sweetness, which makes the dish taste like it came from a restaurant.The seasoning packet is very convenient—you just follow the instructions on the back, and you’re good to go. It works perfectly with chicken, butter, cream, and tomatoes, creating that classic, creamy sauce. Definitely a great option if you’re looking for an easy way to bring a delicious Indian dish into your kitchen!

I have always been a fan of restaurant korma, and it's taken years for me to figure out how to make it at home. This mixture was pivotal in me getting it right, finally. The instructions on the box, are helpful, but not what I would recommend you do for home cooking. First, it tells you to use the whole box, and I guarantee that is way too much for 2 or 3 people, the aromatics will be incredible, but it will be too spicy-hot to eat. You have to measure out all of your ingredients carefully, it's very easy to prepare way too much. I like Navratan shahi Korma: Green raisins, cashews, potatoes, carrots, cauliflower, cut green beans, cilantro (topping), and paneer.You start out with fried onion as a base, but for one, two or three people, you don't have to use a whole onion, half, up to whole is ok, but half is milder. I don't use meat usually, but chicken cubes and chicken broth is ok to add (last.) I most often use one can of whole coconut milk, and about 1/3rd to 1/5th of the powder in this package. Add it slowly and carefully and taste as you go. I've also made it with whole milk plain yogurt, in that case you may want to add a tablespoon of sugar. Add all the vegetables that need time to cook first, let them simmer gently in the sauce to cook. Hope this helps! This spice mixture is perfectly balanced and delicious.

Karahi seasoning is SO good! We love it, friend shared with us and now I ordered more! Very good, easy to make, highly recommend this quality brand!

Typically use it for Chicken Meatballs. Tastes good and blends well.

I love this! I use it sparingly so a box makes 3 meals for two people and the taste is still delicious. If you want to cook for a family, add more chicken but still taste before you add the entire package. You also can leave out the simple cream. I never have simple cream on hand. Actually, I didn’t even know what it was until I started using this seasoning package.

All of shan masala mixes have made my life a ton easier but, this one—it’s a game changer. The tip is to marinate the chicken overnight and use tomato puree instead of tomato sauce, you’ll have yourselves THE best butter chicken.

Mutton Biryani, a staple at festive gatherings, offers a sensory journey like no other. The dish starts with the highest quality basmati rice, known for its long, slender grains that cook to perfect fluffiness, retaining a distinct texture that’s neither mushy nor too firm. The rice is layered with richly marinated mutton, which has been slow-cooked to achieve an almost buttery tenderness.The spices in Mutton Biryani are the heart of its magic. A melange of cinnamon, cardamom, cloves, bay leaves, and nutmeg, along with a generous helping of turmeric and red chili powder, envelops the dish in a warm, inviting aroma that is both exhilarating and comforting. The use of saffron adds an exquisite color and a subtle complexity that elevates the dish further.Every bite of Mutton Biryani is a delightful mix of flavors and textures: the softness of the mutton, the firmness of the rice, and the crunch from fried onions sprinkled on top. The accompaniments—typically raita (a yogurt-based condiment), boiled egg, and salad—complement the richness of the biryani, providing a refreshing contrast.Overall, Mutton Biryani is not just a dish; it’s a celebration on a plate. Whether enjoyed in a humble home kitchen or a lavish restaurant, it remains a testament to the depth and diversity of culinary traditions, making it a must-try for anyone seeking to experience the pinnacle of flavor craftsmanship.

I usually make my own spice blends, but this one was perfect. I changed the recipe up a little. I deglazed the pan after sauteing the chicken with a little stock. I then added a can of tomato puree, and cooked it out for two mins, then added a cup of milk. Put the chicken back in and simmered for 15 mins. Turned off heat, and added a half cup of butter. No need to add cream, came out perfect. I also use chicken tenderloins chopped into 2 inch chunks. Key is also to marinate your chicken overnight in the spice mix, yoghurt and lemon juice.