Royal Master Recipes & Spice Pairings
Unlock the precise temperature dynamics, oil infusions, and layering techniques used by India's master chefs with Chakravarti 100% pure cold-ground masalas.
Shahi Paneer Butter Masala
Achieving restaurant-grade velvety richness without synthetic orange dyes relies on combining **Chakravarti Kashmiri Red Chilli Powder** directly with low-heat butter and finishing with our stone-milled **Shahi Garam Masala** after the heat is turned off.
Essential Ingredients
- 400g Fresh Paneer (cubed)
- 1 tbsp Chakravarti Kashmiri Red Chilli
- 1/2 tsp Chakravarti Turmeric Powder
- 1 tsp Chakravarti Shahi Garam Masala
- 4 ripe tomatoes (puréed) & 12 cashew nuts paste
- 3 tbsp Butter + 1 tbsp Ghee + 3 tbsp Fresh Cream
Step-by-Step Method
1. Color Infusion: Melt butter/ghee on low heat. Add Chakravarti Kashmiri Chilli and Turmeric for 10 seconds to extract deep natural red esters.
2. Gravy Simmer: Add tomato purée and salt. Simmer until butter floats on top, then fold in smooth cashew paste.
3. Dum Finish: Add paneer and warm water. Simmer 4 mins. Turn off heat, stir in cream and 1 tsp **Chakravarti Shahi Garam Masala**, cover for 5 minutes before serving.
Shahi Paneer Butter Masala
Pro Chef Tip: Always add Garam Masala after turning off the flame to preserve volatile warming aroma notes.
Get Shahi Garam MasalaRoyal Awadhi Biryani
Pro Chef Tip: Parboil Basmati rice with whole green cardamoms and shahi jeera to infuse every grain from inside out.
Explore Biryani SpicesRoyal Awadhi Dum Biryani
True Dum Pukht cooking requires **Chakravarti Whole Khada Masalas** infused in the boiling water for rice, coupled with our stone-milled **Biryani Masala** in the curd marinade to tenderize the meat and release intoxicating royal aroma.
Essential Ingredients
- 500g Aged Basmati Rice (soaked 30 mins)
- 750g Chicken/Mutton & 200g Hung Curd
- 2 tbsp Chakravarti Biryani Masala
- 1 tsp Chakravarti Kashmiri Red Chilli
- Chakravarti Whole Spices (Cardamom, Shahi Jeera, Bay leaf)
- Fried Onions (Birista), Desi Ghee & Saffron Milk
Step-by-Step Method
1. Royal Marinade: Mix hung curd, Chakravarti Biryani Masala, Kashmiri Chilli, and salt with meat. Rest 2 hours.
2. Aromatic Rice: Boil water with Chakravarti Whole Spices. Add rice and boil until exactly 70% done (firm inner core). Drain immediately.
3. Dum Layering: Layer 70% rice over cooked meat gravy inside a copper/brass handi. Drizzle saffron milk, birista, ghee, and seal with dough over low heat for 25 minutes.
More Iconic North Indian Pairings
Authentic Dal Makhani
Black urad dal simmered overnight with fresh ginger, tomato purée, and butter. The signature smoky aroma is unlocked by adding **Chakravarti Kashmiri Red Chilli Powder** during the garlic tadka and finishing with a pinch of **Chakravarti Shahi Garam Masala**.
Amritsari Pindi Chole
Chickpeas cooked to dark perfection with tea infusion. Elevated to restaurant standards using **Chakravarti Kitchen King Masala**, **Roasted Coriander Powder**, and a generous sprinkle of tangy **Chakravarti Chaat Masala** upon serving with hot bhaturas.
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