Curry masala mixes and pastes
Ready-blended masalas are how plenty of home cooks get a takeaway-style curry without a cupboard full of jars. Each one is built for a particular dish. Shan Tandoori Powder, along with the… 9 Products
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Curry masala mixes and pastes
Ready-blended masalas are how plenty of home cooks get a takeaway-style curry without a cupboard full of jars. Each one is built for a particular dish. Shan Tandoori Powder, along with the tandoori blends from MDH and TRS, colours and seasons yoghurt marinades for chicken thighs, lamb chops or fish. Shan Tikka and Chicken Tikka Masala are smokier, Shan Korma is mild and nutty, and Karahi Gosht is bold with tomato, ginger and black pepper. For something rich and creamy, there's Butter Chicken Masala from both Shan and MDH.
You'll also find Shan Keema Masala for mince, Chana Masala for chickpea curry and Kitchen King, an all-rounder for vegetable dishes. If you'd rather cook with a paste, Patak's covers Madras, Balti, Jalfrezi, Vindaloo, Tikka and a mild curry paste.
Biryani blends have their own page under biryani masala, and the whole Pakistani range sits under Shan masala. Fresh halal chicken to go with it is cut to order.
Which mix for which dish?
- Tandoori and tikka: stir 2–3 tbsp of powder into 200 g yoghurt with lemon juice and ginger-garlic paste, marinate the meat for at least two hours, then cook it fast under a hot grill or in a very hot oven.
- Korma and butter chicken: cream, yoghurt or ground cashews do the thickening. Fry the masala briefly in oil or butter before adding any liquid.
- Karahi and keema: plenty of tomato and a very hot pan, finished with fresh ginger and green chilli.
- Control the heat: Shan blends are punchy and usually contain salt, so start with half a packet and season afterwards.
For a meat-free curry, Chana Masala works brilliantly with chickpeas, and a pinch of garam masala at the end lifts almost anything.
Frequently asked questions
What's the difference between tikka masala and tandoori masala?
Tandoori masala is mainly a marinade for meat or fish that is then grilled, and it gives that deep red colour. Tikka masala seasons the sauce the grilled pieces end up in. Plenty of cooks use both in the same dish.
Are Shan spice mixes very hot?
Many Shan mixes are seasoned for Pakistani tastes, so expect a fair amount of heat and salt. For children or milder palates, simply use less powder and round the sauce off with yoghurt, cream or extra tomato.
Can I use these mixes for vegetarian dishes?
Absolutely. Korma, butter chicken and tikka masala blends work beautifully with paneer, cauliflower, potatoes or chickpeas. Kitchen King and Chana Masala are designed for vegetables and pulses in the first place.
Powder or curry paste – which should I use?
It comes down to preference. Powders are easier to dose and keep for a long time. Pastes such as Patak's already contain oil, garlic and acidity, so they're quicker on a weeknight. For marinades, most cooks reach for a powder.