Homemade Chola Masala

Yields1 Serving

DifficultyIntermediatePrep Time5 minsTotal Time5 mins

¾ tsp Tumeric

½ tsp Javitri (Mace)

1 tsp Amchoor Powder (Mango Powder)

1 tsp Cumin Powder

½ tsp Ajwain (Carom Seeds)

6 Cloves

¼ tsp Nutmeg Powder

1 tsp Whole Black Peppercorns

6 Cardamom Pods

1 tsp Fenugreek Leaves

1 tsp Fennel Seeds

1 tsp Kalonji Seeds (Black Nigella Seeds)

1 tbsp Coriander Seeds

½ tbsp Red Pepper, crushed

In a coffee or spice grinder, combine all spices except fennel seeds, kalonji seeds, coriander, and red pepper; grind until fine.

Add remaining spices and grind to make a coarse mixture.

Note: You only need 1 tablespoon of this homemade chola masala for this recipe. Store the remaining masala in a zip lock bag for up to three months.

Chef's Tip:

Nutrition Facts

0 servings

Serving size

Chicken and Pine Nuts Lettuce Wrap

Remove any visible skin off the chicken breast to reduce the fat and calorie content.
Use cooking spray for more even pan cooking.
If using an airfryer, cook each side for 7 minutes at 350 degrees.

1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.

2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.