North Indian Masala (For Non-Veg)

Prawn Curry Masala

Prawn Curry Masala-200g

Preparation
In a pan heat 150ml of cooking oil add 3 chopped onions, 2 chopped tomatoes and 1 Tbsp of ginger garlic paste sauté well. Now add 50g of Aachi Prawn Curry Masala and required amount of salt and water, cook on low heat for 15-20 minutes until oil separates. Add 750g of cleaned prawns and stir fry for 10-15 minutes until the preparation is dry. Serve hot with Roti / Naan and Rice.
Ingredients
Coriander, Cumin, Ginger, Turmeric, Red Chilli Powder, Garlic, Salt, Fennel, Black Pepper, Dry Mango, Red Lentil and Star Anise.
Available Sizes
100g,200g,1kg&5kg
Shelf Life
24 Months

Butter Chicken Masala

Butter Chicken Masala

Preparation
Heat 2 tbsp of oil in a pan and saute 1 finely chopped onion until golden brown and 2 tbsp of ginger garlic paste for a minute. Grind 3 fresh tomatoes and add it. Cook until the raw aroma goes off. Add to 2tbsp of Aachi Butter Chicken Masala, 200g of fresh and clean boneless chicken pieces and stir fry until half cooked. Add 1 cup of milk and 2 tbsp of butter and cook for a minute. Salt can be added as per taste. Garnish with chopped fresh coriander leaves and serve hot Butter Chicken with Naan / Roti.
Ingredients
Red Chilli Powder, Garlic, Ginger, Sugar, Semolina, Cashews, Cinnamon, Cloves, Cardamom, Bay Leaves and Salt.
Available Sizes
100g,200g,1kg&5kg
Shelf Life
24 Months

Chicken Lollypop Masala

Chicken Lollypop Masala

Preparation
Take 2 egg white, add 1 tbsp. of ginger garlic paste and 50g of Aachi chicken lollypop masala and mix it well. Apply the paste to 800g of clean chicken drumsticks pieces and rest it for 45 mins. Deep fry the marinated chicken pieces in oil. Serve hot.
Ingredients
Red Chilli Powder, Ginger, Garlic, Coriander, Cumin, Salt, Corn flour and Cloves.
Available Sizes
100g,200g,1kg&5kg
Shelf Life
24 Months

Chicken Manchurian Masala

Chicken Manchurian Masala

Preparation
Step 1: Cut 250g of fresh and clean boneless chicken into cube shape and coat with 2 tbsp. of corn flour. Deep fry it until cooked. Step 2: Heat oil and sauté ½ cup of capsicum in a frying pan and keep aside.
Add 2.1/2 cup of water to 50g of Aachi Chicken Manchurian Masala. Allow the sauce to boil and then simmer for 2-3 minutes. Add the fried chicken into sauce and cook for one minute until the sauce has thickened. Garnish with ½ cup of chopped spring onion and prepared capsicum. Serve with chinese fried rice or noodles.
Ingredients
Corn flour, Sugar, Salt, Tomato, Red chilli powder, Garlic, Onion and Black Pepper.
Available Sizes
100g,200g,1kg&5kg
Shelf Life
24 Months

Chicken Tikka Masala

Chicken Tikka Masala

Preparation
Mix 100ml of curd and 2 tbsp of Aachi Chicken Tikka Masala and 2 tbsp of oil to form a smooth lump free paste. Adjust the salt to taste. Marinate 500g of fresh and clean boneless chicken pieces with the above paste for 30-45 minutes. Roast the Chicken pieces on both sides in a tava for about 10 minutes. Grill the chicken on direct flame for 2-3 minutes. Garnish with lemon and onion rings. Serve hot Chicken Tikka with mint chutney.
Ingredients
Red Chilli Powder, Salt, Gram Flour, Garlic, Ginger, Cumin, Mustard, Turmeric, Coriander, Black Pepper, Black Salt and Lemon Powder.
CONTAINS PERMITTED NATURAL COLOUR E160c
Available Sizes
100g,200g,1kg&5kg
Shelf Life
24 Months

Fried Chicken Mix

Crispy Fried Chicken Masala

Preparation
Dissolve 125g of Aachi Crispy fry Chicken mix with 135ml of water.
Dip the chicken pieces into the batter until evenly wet.
Roll the chicken back into the Remaining dry mix powder to form a coating and deep-fry until golden brown.
No need to add Salt.
Ingredients
Refined Wheat Flour, Corn Flour, Salt, Black Pepper, Onion Powder, Red Chilli Powder, Garlic Powder, Ginger Powder, and Anticaking Agent (E551).
CONTAINS PERMITTED NATURAL COLOUR E160c
Available Sizes
100g,200g,1kg&5kg
Shelf Life
24 Months

Malvani Chicken Masala

Malvani Chicken Masala

Preparation
Make a paste of ¼ cup clean coriander leaves, 4 green chillies, 4 big cloves of garlic and 1 Tbsp of lemon juice, apply this paste to 500g clean chicken. Add 1 Tbsp of Aachi Malvani Chicken Masala in marinated chicken and mix well. Keep it aside for ½ hour. In pan take 5 Tbsp of oil add 2 medium size chopped onion saute till golden brown, add 1 Tsp Aachi ginger garlic paste and sauté till oil separates. Add 1 Tbsp Aachi Malvani Chicken Masala and mix well. Add marinated chicken pieces and sauté. Add little water and allow chicken to cook on medium flame for 10-15 min. Add 1/4th cup coconut milk, salt to taste and required amount of water. Simmer it for 10min. Serve hot with chapathi / jowar roti or naan.
Ingredients
Coriander, Cumin, Red Chilli powder, Dry coconut, Salt, Turmeric, Sesame seed, Black cardamom, Black pepper, Bay leaf, Cinnamon, Clove and compounded Asafoetida.
Available Sizes
100g,200g,1kg&5kg
Shelf Life
24 Months

Tandoori Chicken Masala

Tandoori Chicken Masala

Preparation
Chicken: Mix 50g Aachi Tandoori Chicken Masala with 40g curd and 20ml water. Mix well to paste consistency. Add 850g boneless chicken pieces to the above content. Marinate for 15 minutes and toast the pieces in a pan. No need to add salt.
For Chicken with Bone: Mix 50g Aachi Tandoori Chicken Masala with 40g curd and 20ml water. Mix well to paste consistency. Add 850g chicken pieces to the above content. Marinate for 1 hour. Toast the pieces in a pan for enhanced taste Grill the chicken pieces for 10 minutes. No need to add salt.
Ingredients
Red Chilli Powder, Salt, Coriander, Garlic, Onion Powder, Ginger, Cumin, Black Pepper, Black Salt and Dry Fenugreek Leaves.
CONTAINS PERMITTED NATURAL COLOUR E160c
Available Sizes
100g,200g,1kg&5kg
Shelf Life
24 Months