Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Garam Masala for Chicken Curry

Yield: Yields 1 Tbs.

Garam masala is best when made with whole spices, but ground spices are fine. This recipe makes enough for a couple of chicken curry recipes; you can double or triple it if you like. Store it in an airtight container. Although the mixture starts to lose its aroma within weeks, it will be usable for up to four months.


  • 3/4 tsp. coriander seeds (or 3/4 tsp. ground)
  • 1/2 tsp. cumin seeds (or 3/4 tsp. ground)
  • 10 black peppercorns (or 1/8 tsp. finely ground)
  • 1-inch stick cinnamon (or 1/2 tsp. ground)
  • 4 to 5 whole green cardamom pods (or 1/4 tsp. ground)
  • 4 whole cloves (or 1/8 tsp. ground)


  • Toss the coriander and cumin in a dry skillet until aromatic. Put them in a spice grinder or a coffee mill, add all the remaining ingredients, and grind to a powder.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.