Top 5 Indian Spice Blends (And Why Garam Masala Is the King of Spices)
November 2025 • Mother’s Spicex Team
Open any Indian kitchen cupboard and you’ll find little tins of magic — each blend with its own story, scent and soul. From mellow curry powders to tangy chaat masala, these combinations define Indian cooking. But among them all, one reigns supreme: Garam Masala, the warm, aromatic blend that finishes a dish with a rush of perfume.
Contents
- The Magic of Masalas
- Garam Masala: The King of Spices
- Curry Powder: A Global Classic
- Chicken Masala: For Chicken Curries
- Tandoori Masala: For Grill & Tandoor Style
- Kitchen King (Everyday Curry Masala)
- How to Build Your Spice Collection
- Related Reads
The Magic of Masalas
“Masala” simply means mixture of spices. In India, these blends are a philosophy of balance: heat with sweetness, earth with brightness, aroma with depth. Regional traditions shape each blend, which is why a Punjabi garam masala tastes different from a Maharashtrian one — and why the right blend can transform simple ingredients into something special.
1 Garam Masala: The King of Spices
Built on cumin, coriander, cardamom, cinnamon, cloves and black pepper, Garam Masala is used as a finishing spice. Added in the last minute or two, it releases fragrant oils that lift an entire dish.
- Use in: butter chicken, dal, roasted veg, soups, even chips.
- How much: start with ½ tsp per pan; add more to taste.
👉 Shop Mother’s Spicex Garam Masala
2 Curry Powder: A Global Classic
A gentle, turmeric-forward base created in Britain to echo Indian flavours. It’s ideal for quick mid-week meals when you want depth without fuss.
- Use to: start vegetable curries, soups, creamy sauces and tray bakes.
- Chef’s tip: bloom in oil with onion and garlic to unlock the aromatics.
3 Chicken Masala: For Chicken Curries
Designed specifically for chicken dishes, Chicken Masala balances warmth, savoury depth and a hint of tang so your gravy tastes rich without overpowering the meat.
- Use in: homestyle chicken curry, dhaba-style gravy, chicken keema.
- How: sauté with onions, ginger and garlic; add tomatoes & simmer; finish with a pinch of garam masala.
4 Tandoori Masala: For Grill & Tandoor Style
Tandoori Masala is for smoky, grill-style dishes — not general “curry masala”. It brings paprika colour, cumin-coriander body, ginger-garlic punch and a gentle chilli warmth.
- Use in: yoghurt marinades for chicken, paneer, mushrooms or cauliflower.
- Quick idea: brush on veg skewers and roast for 15–18 minutes.
5 Kitchen King (Everyday Curry Masala)
Your weekday hero — think of it as an everyday curry masala. Balanced notes of coriander, cumin, fenugreek, pepper and turmeric make it brilliant for mixed veg and one-pan meals.
- Use in: sabzis, lentils, pulao and quick family curries.
- Ratio: about 1 tsp per 3–4 portions, adjusted to taste.
How to Build Your Spice Collection
- Start with two: Curry Powder (for the base) + Garam Masala (to finish).
- Add per dish: Chicken Masala for chicken curries; Tandoori for grills only.
- Everyday staple: Kitchen King as your go-to curry masala.
- Store smart: airtight jars, cool/dark cupboard; refresh every 3 months.
🌶️ Pro Tip: Build flavour in layers — begin with curry powder while sautéing, then finish with garam masala just before serving.
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