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Chicken Masala

Name: Chicken Masala
Rating: 4.70 (20 reviews)

Classic Curry Blend | Bold, Aromatic & Home-Style

100g

₹ 209

A chilli-and-aroma forward blend featuring coriander, cumin, cardamom, cinnamon, and pepper. Built for richer gravies without overpowering heat.

Pounded to preserve aroma and oils

Slow-roasted for deeper flavour

No artificial colours, flavours, fillers

Fresh and small-batch crafted

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Pack of 1 1 × 100g · ₹2.09 per g

Rs. 209

Pack of 2 2 × 100g · ₹1.98 per g

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Rs. 397 Rs. 418

Pack of 3 3 × 100g · ₹1.94 per g

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"Balanced and comforting"

The gravy turned out flavourful without being too spicy. Everyone enjoyed it, and it felt like a proper home-style meal.

Arjun Nair

Frequently Bought Together

Garam Masala

Classic All-Purpose Blend | Warm, Aromatic, Balanced.

Pack of 1

₹229

Tandoori Tikka Masala

Classic North Indian Blend | Smoky & Spiced

Pack of 1

₹209

Total:

Cumin Seeds, Cloves, Cinnamon Sticks, Fennel Seeds, Black Cardamom, Coriander Seed, Black Pepper, Bay Leaves, Nutmeg, Mace, Cardamom, Cashew, Red Chillies, Red Chilli Powder

9161Nutritional Parameters
Per 100 g provides approx.
Per serve (5 g) provides approx.
% RDA* per serve

Energy
410 kcal
20 kcal
1.02%

Protein
13.56 g
0.68 g
-

Carbohydrates
61.48 g
3.07 g
-

– Total Sugars
<2.0 g
<0.10 g
-

– Added Sugars
<1.0 g
<0.05 g
0%

Total Fat
12.18 g
0.61 g
0.91%

– Saturated Fat
2.52 g
0.13 g
0.59%

– Trans Fat
<0.10 g
<0.005 g
0%

Cholesterol
<1.0 mg
0 mg
-

Sodium
1666 mg
83.3 mg
4.17%

*% RDA calculated on the basis of 2000 kcal energy requirement for an average adult per day.

Chicken Masala · Pack of 1

Add ₹291 more for free shipping.

₹ 209

5 stars: 14 (70%)
4 stars: 6 (30%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

Tried the Chicken Masala — the masala blend is very nice. The richness and thickness from the cashew powder is such an innovative touch, and the spice level is perfectly balanced. We also added a bit of Kanda Lasun for a subtle smokey flavour, which worked really well. The rassa turned out incredibly delicious!

Gives a rich, familiar curry taste. Very satisfying overall

Excellent blend

Worked beautifully for both dry and gravy recipes.

Will reorder

One of the better chicken masalas I’ve tried recently.

Nicely balanced

Nothing overpowering or artificial.

Can smell the freshness

You notice the freshness as soon as you open the pack.

Worth trying

Definitely better than many packaged brands.

Very authentic

Tastes close to old-style homemade masalas.

Strong aroma

The kitchen smelled amazing while cooking.

Quite good

Happy with the overall flavour profile.

Perfect for chicken gravy

Added beautiful depth to the gravy.

Excellent quality

The flavour feels layered and not flat like regular brands.

Good everyday option

Works really well for regular chicken curries.

Fresh and aromatic

Smells freshly roasted and blended.

Feels homemade

Has that proper homemade chicken masala feel.

Nice balance

Balanced masala and easy to cook with.

Family loved it

Everyone at home noticed the difference in flavour immediately.

Very flavourful

Good depth without becoming too spicy.

Amazing aroma

The aroma while cooking was honestly incredible.

Rich restaurant-style flavour

Made chicken curry at home and it genuinely tasted restaurant-style. Very rich and aromatic blend.

From Our Kitchen

Recipes

Homestyle Rasam

by Anay Mapuskar on Oct 02 2026

Homestyle Rasam A warm, tangy and peppery rasam made with toor dal, tomatoes and tamarind — finished with Nativ Origins Rasam Masala for a deeply comforting bowl. Ingredients For the Dal ¼ cup toor dal Water, as required ¼ tsp turmeric For the Rasam 2 tbsp oil 3–4 dry red chillies ½ tsp mustard seeds 12–15 curry leaves 5–6 garlic cloves, crushed ½ tsp hing 2 tomatoes, chopped Coriander stems, a handful ¼ tsp turmeric Tamarind pulp (from 1 cluster of tamarind) 2 green chillies, slit 1 tbsp jaggery 2 tbsp Nativ Origins Rasam Masala Crushed black pepper Fresh coriander Salt to taste Hot water, as required Method Pressure cook the toor dal with turmeric and water for 3–4 whistles. Once cooked, whisk until completely smooth and keep aside. Heat oil in a pot. Add mustard seeds, dry red chillies, curry leaves and crushed garlic. Let everything sizzle until aromatic. Add hing, tomatoes, coriander stems and salt. Cook until the tomatoes turn soft and mushy. Add turmeric, tamarind pulp and a little hot water. Simmer for 3–4 minutes to cook out the rawness of the tamarind. Add the cooked dal, green chillies and jaggery. Pour in enough hot water to create a light, soupy consistency. Mix Nativ Origins Rasam Masala with a little water until smooth, then stir it into the rasam. Simmer gently. Finish with crushed black pepper and plenty of fresh coriander. Cook for another 2–3 minutes. To Serve Serve piping hot with steamed rice — or simply pour yourself a bowl and enjoy it on its own. Notes Rasam should be light and soupy, not thick like sambar Whisk the dal really well before adding it Cook the tamarind for a few minutes before adding the dal to remove its raw taste Mix the Rasam Masala with water before adding so it incorporates evenly Add black pepper and fresh coriander towards the end for a fresher finish

Hyderabadi Paneer

by Anay Mapuskar on Oct 02 2026

Hyderabadi Paneer A creamy, aromatic paneer curry with a fresh green base of coriander, mint and green chillies — rich, but still beautifully fresh. Ingredients Paneer 250g paneer cubes Oil, for frying Green Paste 4 medium onions ¼ cup garlic 3 slit green chillies ½ cup fresh coriander ½ cup mint leaves 1 cup curd ½ cup water Whole Spices ¼ cup oil 1 tsp cumin 2–3 cloves 1 small cinnamon stick 2 dried red chillies 2 cardamom 1 bay leaf Spice 1 tsp Nativ Origins Garam Masala 2 tsp Nativ Origins Kitchen King Masala Salt to taste Finish 3 tbsp fresh cream Fresh coriander, chopped 2 tsp kasuri methi Slit green chillies Ginger juliennes Method Start by lightly frying the paneer cubes in oil. Remove and keep aside. In the same pan, fry the onions, garlic and green chillies until softened. Transfer to a blender with coriander, mint, curd and water. Blend into a smooth green paste. Heat oil in a pan. Add cumin, cloves, cinnamon, dried red chillies, cardamom and bay leaf. Let the whole spices turn fragrant. Add the green paste. Cover and cook over medium heat for 15–18 minutes, stirring occasionally, until the base is cooked through and deepens in flavour. Add Nativ Origins Garam Masala and Kitchen King Masala. Sauté briefly, then add around 1½ cups water and salt to taste. Add the fried paneer and gently mix everything together. Let it simmer until the paneer takes on the flavour of the gravy. Finish with fresh cream, crushed kasuri methi, coriander, slit green chillies and ginger juliennes. To Serve Serve hot with naan, roti, paratha or steamed rice. Notes Don't rush the green paste — the 15–18 minute cook is what takes away the rawness and builds depth Fry the paneer only lightly so it stays soft Add the masalas after the green base has cooked properly Finish with cream at the end to keep the gravy rich and smooth Kasuri methi, ginger and fresh coriander add freshness right at the finish

Mumbai Pav Bhaji

by Anay Mapuskar on Mar 10 2026

A proper, butter-loaded Mumbai-style bhaji — slow-cooked, well mashed, and finished with depth. Ingredients Vegetables 2 potatoes, boiled and mashed ½ cup cauliflower, boiled ½ cup green peas, boiled 1 capsicum, finely chopped Base 2 tbsp butter 1 tbsp oil 2 onions, finely chopped 3 tomatoes, finely chopped or pureed 1 tbsp ginger-garlic paste Spice 2 tsp Nativ Origins Pav Bhaji Masala 1 tsp red chilli powder ½ tsp turmeric Salt to taste Finish 1 tbsp butter 1 tsp kasuri methi, crushed Lemon juice Fresh coriander For Pav Butter Pav buns Method Start with butter and oil on a wide pan. Add onions and cook till soft and lightly golden. Add ginger-garlic paste and let it cook through. Stir in the tomatoes and cook this down properly — it should lose its rawness and turn thick, almost buttery, with oil separating at the edges. Add the pav bhaji masala, chilli powder, and turmeric. Let the spices cook briefly — just enough to release aroma. Add all the vegetables. Mash directly in the pan while mixing. Add a little water and keep cooking, mashing and stirring till everything comes together into a thick bhaji. Let it simmer for a few minutes — this is where the flavour builds. Finish with butter, crushed kasuri methi, a squeeze of lemon, and coriander. Pav Toast the pav in butter till golden on both sides. To Serve Hot bhaji, a knob of butter on top, chopped onions on the side, lemon wedge, and buttered pav. Notes Cook the bhaji longer than you think — it makes a difference Mash while cooking, not before Add butter in stages for better flavour The masala should carry the dish, not overpower it

Paneer Tikka

by Anay Mapuskar on Mar 10 2026

Smoky, spiced paneer with a well-balanced marinade — charred on the outside, soft within. Ingredients Paneer & Vegetables 250g paneer, cut into cubes 1 onion, cut into squares 1 capsicum, cut into squares Marinade ½ cup thick curd (hung, if possible) 1 tbsp ginger-garlic paste 1 tbsp lemon juice Spice 2 tsp Nativ Origins Tandoori Tikka Masala 1 tsp red chilli powder ½ tsp turmeric ½ tsp cumin powder Salt to taste For Cooking 1–2 tbsp oil or melted butter Finish Chaat masala (optional) Lemon wedges Fresh coriander Method In a bowl, whisk the curd till smooth. Add ginger-garlic paste, lemon juice, and all the spices. Mix into a thick, well-balanced marinade. Add paneer, onion, and capsicum. Coat everything evenly. Let it rest for at least 30 minutes — longer if you have time. Skewer the paneer and vegetables, or place them directly on a tray. Cook on a hot pan, grill, or oven until lightly charred on the edges while staying soft inside. Baste with butter or oil while cooking for better colour and flavour. Turn occasionally so all sides cook evenly. To Serve Finish with a light sprinkle of chaat masala, a squeeze of lemon, and fresh coriander. Serve hot. Notes Use thick curd — a watery marinade won’t coat properly Don’t overcook the paneer, it should stay soft High heat gives better char and flavour Let the marinade rest — that’s where the flavour builds

FAQs

That’s a sign of purity! Commercial brands add Silicon Dioxide (essentially sand) to keep spices "free-flowing." Since we use zero anti-caking agents and keep the natural oils intact, slight clumping is normal. Just give the jar a shake!

We only use salt where the traditional recipe requires it for taste and preservation. Unlike industrial brands that use salt as a cheap filler to increase weight, our blends are spice-heavy, ensuring you get the most authentic flavor in every spoon.

Yes. Our Kandap machines can only process a fraction of what industrial grinders do. We prioritize the "Aroma Profile" and quality of the blend over production speed.

Because our spices are "alive" with natural oils, keep them in a cool, dark place. Use the lid immediately after cooking to trap the fragrance inside the jar.

It means we source our ingredients from their original micro-climates (like Guntur for chillies) using farming methods that restore the soil. It’s better for the Earth and results in a more flavorful spice for you.

5 stars: 14 (70%)
4 stars: 6 (30%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

Gives a rich, familiar curry taste. Very satisfying overall

Excellent blend

Worked beautifully for both dry and gravy recipes.

Will reorder

One of the better chicken masalas I’ve tried recently.

Nicely balanced

Nothing overpowering or artificial.

Can smell the freshness

You notice the freshness as soon as you open the pack.

Worth trying

Definitely better than many packaged brands.

Very authentic

Tastes close to old-style homemade masalas.

Strong aroma

The kitchen smelled amazing while cooking.

Quite good

Happy with the overall flavour profile.

Perfect for chicken gravy

Added beautiful depth to the gravy.

Excellent quality

The flavour feels layered and not flat like regular brands.

Good everyday option

Works really well for regular chicken curries.

Fresh and aromatic

Smells freshly roasted and blended.

Feels homemade

Has that proper homemade chicken masala feel.

Nice balance

Balanced masala and easy to cook with.

Family loved it

Everyone at home noticed the difference in flavour immediately.

Very flavourful

Good depth without becoming too spicy.

Amazing aroma

The aroma while cooking was honestly incredible.

Rich restaurant-style flavour

Made chicken curry at home and it genuinely tasted restaurant-style. Very rich and aromatic blend.

Menu

Chicken Masala

My store

My store

Chicken Masala

Pounded to preserve aroma and oils

Slow-roasted for deeper flavour

No artificial colours, flavours, fillers

Fresh and small-batch crafted

"Balanced and comforting"

Frequently Bought Together

Garam Masala

Tandoori Tikka Masala

Recipes

FAQs