Featured Blog

Top 10 Meat Dishes To Spice Up With Chukde Meat Masala

Team Chukde

15/07/2024

If you’ve ever opened your spice cabinet and felt unsure how to bring bold, balanced flavour to your meat dishes, Chukde Meat Masala might just be your secret weapon. It’s a ready spice blend that saves time and adds the perfect kick without drowning out the natural taste of your meat.

In this list, you’ll find 10 Indian meat dishes—from creamy curries to grilled favourites—that pair beautifully with Chukde Meat Masala. Each one includes:

• A short overview
• Core ingredients
• Quick, practical recipe

You’ll also find tips, FAQs, and honest answers on popular Indian and global meat dishes.

Let’s dig in.

1. Classic Butter Chicken

A creamy North Indian curry made with grilled chicken pieces simmered in a buttery tomato-based sauce. It’s mildly spiced, rich, and pairs perfectly with naan or rice.

Ingredients

• 500 g boneless chicken (thighs preferred)
• 3 tbsp yoghurt
• 2 tbsp Chukde Meat Masala
• 1 tbsp ginger-garlic paste
• 3 tbsp butter
• 1 cup tomato puree
• ¼ cup cream
• Salt to taste

Quick Recipe

1. Marinate the chicken with yoghurt, ginger-garlic, and Chukde Meat Masala. Rest for 30 min.
2. Sauté chicken in butter till half-cooked.
3. Prepare gravy: in the same pan, add tomato puree and cook till oil separates.
4. Add chicken back in, simmer 10 min.
5. Stir in cream, adjust seasoning, and serve with naan or rice.

Pro tip: For restaurant-style taste, add a small cube of butter on top right before serving.

2. Flavorful Lamb Biryani

A fragrant rice dish from the Indian subcontinent featuring marinated lamb layered with spiced basmati rice, kesar, and fried onions—an aromatic favorite for festive meals.

Ingredients

• 500 g lamb pieces
• 2 cups basmati rice
• 1 large onion, sliced
• ½ cup yoghurt
• 2 tbsp Chukde Meat Masala
• 1 tsp jeera, tej patta, elaichi, dalchini
• Ghee or oil
• Saffron milk (optional)

Quick Recipe

1. Marinate lamb in yoghurt and Chukde Meat Masala for at least 1 hour.
2. Parboil rice with whole spices, drain.
3. Cook lamb till tender and gravy thickens.
4. Layer rice and lamb in a pot, drizzle ghee and saffron milk.
5. Seal with lid, cook on low 20 minutes (dum).

Pro tip: Fried onions between layers add a subtle crunch and sweetness.

3. Savory Chicken Tikka

Boneless chicken chunks marinated in yogurt and spices, grilled to smoky perfection in a tandoor, and often served with mint chutney.

Ingredients

• 500 g boneless chicken
• ½ cup thick yoghurt
• 2 tbsp Chukde Meat Masala
• Juice of 1 lemon
• 1 tbsp oil

Quick Recipe

1. Combine yoghurt, lemon juice, Chukde Masala, and oil.
2. Add chicken cubes, coat evenly. Marinate 1–2 hours.
3. Grill, air-fry, or bake till charred edges form.
4. Brush lightly with butter before serving.

Serve with: mint chutney or onion rings.

4. Aromatic Chicken Curry

Made with bone-in or boneless chicken simmered in an onion-tomato gravy flavored with ginger, garlic, and warming spices—this dish represents the heart of home-style Indian cooking.

Ingredients

• 500 g chicken pieces (with bone)
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp Chukde Meat Masala
• 2 tbsp oil or ghee

Quick Recipe

1. Heat oil, sauté onions until golden.
2. Add ginger-garlic, then tomatoes and Chukde Masala. Cook till oil separates.
3. Add chicken, coat well, add 1 cup water.
4. Simmer till chicken is tender and gravy thickens.

Optional: Finish with coriander and a squeeze of lemon.

5. Lamb Curry

A slow-cooked dish offering melt-in-the-mouth pieces of lamb in a curry infused with cumin, coriander, and garam masala. It’s comforting and deeply flavorful.

Ingredients

• 500 g lamb (bone-in preferred)
• 2 onions
• 2 tomatoes
• 2 tbsp Chukde Meat Masala
• 1 tbsp ginger-garlic paste
• 2 cups water or stock
• Oil, salt

Quick Recipe

1. Brown the lamb in oil, remove.
2. In the same pan, cook onions till brown, add ginger-garlic and tomatoes.
3. Add Chukde Masala, stir till fragrant.
4. Add lamb back, pour in stock, simmer 45–60 min till soft.

Serving idea: Pair with basmati rice or parathas.

6. Meatballs in Masala Sauce

Minced meat (usually lamb or beef) rolled with spices and simmered in a spiced curry or tomato sauce—popular across Middle Eastern and Indian kitchens alike.

Ingredients

• 400 g minced meat (chicken, lamb, or beef)
• 2 tbsp Chukde Meat Masala
• 1 onion (grated)
• 1 egg
• 2 tbsp breadcrumbs
• 2 cups tomato puree

Quick Recipe

1. Mix mince, egg, breadcrumbs, onion, and 1 tbsp Chukde Masala. Form small balls.
2. Sear lightly, remove.
3. In same pan, make sauce with tomato puree + 1 tbsp Masala.
4. Simmer meatballs in sauce 15 minutes.

Great with: rice, naan, or even spaghetti for a cross-culture twist.

7. Meat Pulao

A simpler cousin to biryani, meat pulao combines basmati rice and spiced meat, cooked together for a lighter but still aromatic dish.

Ingredients

• 300 g meat (chicken/lamb)
• 1 cup basmati rice
• 1 onion
• 2 tbsp Chukde Meat Masala
• 2 cups water or broth

Quick Recipe

1. Fry onion till golden, add meat and Chukde Masala.
2. Cook till meat browns, add rice.
3. Pour water/broth, bring to boil.
4. Cover and cook on low till rice is fluffy.

Pro tip: Add a pinch of garam masala at the end for aroma.

8. Rogan Josh

Originating from Kashmir, this lamb curry bursts with flavors of aromatic spices like cardamom, cinnamon, and Kashmiri chili for a vibrant red hue and deep taste.

Ingredients

• 500 g lamb
• ½ cup yoghurt
• 2 onions
• 2 tbsp Chukde Meat Masala
• 1 tsp Kashmiri chilli powder (optional)
• Ghee or mustard oil

Quick Recipe

1. Marinate lamb in yoghurt + Chukde Masala for 1 hour.
2. Fry onions till light brown. Add lamb and brown slightly.
3. Add 1 cup water, cover and simmer till meat softens.
4. Finish with a spoon of ghee for gloss.

Serving tip: Goes best with steamed rice or Kashmiri naan.

9. Tangy Tandoori Chicken

Chicken marinated in yogurt, lemon juice, and spices, then roasted in a tandoor, giving it a smoky charred crust and juicy inside—an iconic Indian grill favorite.

Ingredients

• 1 whole chicken (cut into pieces)
• ½ cup yoghurt
• Juice of 1 lemon
• 2 tbsp Chukde Meat Masala
• 1 tbsp oil

Quick Recipe

1. Mix yoghurt, lemon juice, oil, and Chukde Masala.
2. Coat chicken, marinate for 2–4 hours.
3. Grill or bake till charred edges appear.
4. Brush butter and serve with onions.

Bonus: Use leftovers in wraps or salads next day.

10. Lamb Kebabs

Minced or cubed lamb seasoned with garlic, cumin, chili, and herbs, skewered and grilled over open flames—ideal for barbecues or street-style feasts.

Ingredients

• 400 g lamb mince
• 2 tbsp Chukde Meat Masala
• 1 tbsp lemon juice
• 1 onion, finely chopped
• Fresh coriander or mint
• Skewers

Quick Recipe

1. Mix all ingredients and shape into logs on skewers.
2. Grill till cooked and slightly crisp on the edges.
3. Rest a few minutes before serving.

Serve with: mint chutney or flatbread.

Why Use Chukde Meat Masala?

• Saves time: No need to measure 7–8 spices separately.
• Balanced flavour: Covers heat, aroma, and body.
• Versatile: Works in dry or gravy dishes.
• Consistent results: Great for both beginners and pros.

FAQs

Q1. What is the most popular Indian meat dish?

Butter Chicken remains the most ordered Indian meat dish worldwide, thanks to its creamy texture and universal appeal.

Q2. What are the top 10 Indian dishes for dinner?

Butter Chicken, Tandoori Chicken, Lamb Biryani, Rogan Josh, Chicken Curry, Paneer Butter Masala, Dal Makhani, Fish Curry, Lamb Curry, and Kebabs.

Q3. What is the most eaten meat in the world?

Pork tops the list globally, followed by poultry (chicken), then beef.

Q4. Which is the best mutton dish in India?

Lamb Biryani and Rogan Josh both stand out. For heat lovers, Rajasthani Laal Maas is unbeatable.

Q5. Can I use Chukde Meat Masala for non-meat dishes?

Absolutely. It pairs nicely with paneer, mushrooms, or soy chunks for a hearty vegetarian twist.

Final Thoughts

If you like cooking meat dishes that taste rich but aren’t complicated, Chukde Meat Masala gives you that shortcut to flavour. Use it for your everyday curries or weekend biryanis — it consistently delivers that “home-cooked yet restaurant-worthy” taste.