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Chicken Masala is a dish ofroasted chicken chunks (tikka) in a spicy (masala) sauce. The sauce is usually creamy, spiced and orange-coloured. Chicken tikka masala has been found to be the most popular dish in British restaurants and it has been called "a true British national dish.
Mutton Masala is a spice mix used in Keralan cuisine, typically as a marinade for various types of meat, especially mutton. Meat masala can either be rubbed onto pieces of meat as a dry powder mix, or combined with oil to make a paste that more easily coats the meat. Once coated, the meat should be left to marinate for at least 20 minutes, but preferably up to 2 hours, before cooking.
Fish Masala is an exotic version of Indian spices specially prepared for fried fish and fish and seafood curries. Use to season fish curry, or add to fish and seafood when fried with onions, garlic, and ginger.This spicy seasoning can be used for all kinds of fish recipes.
Garam Masala (garam ("hot") and masala ("mixture")) is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content. Garam masala is pungent, but not piquant.
Biryani Masala (biriani, beryani or beriani) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word which means "fried" or "roasted" In Pakistan, Bangladesh and India, the recipe of biryani developed to its current form as cultures of Persian, Arab and Mongolconquerers interacted with the indigenous population over the centuries.
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