Chilli powder

Used in 6 recipes on RecipeWiki.

Chilli powder, as used in Indian recipes and on this page, is simply ground dried red chillies, not the American blend that also contains cumin, garlic and oregano. Its strength varies enormously from one powder to the next, so taste yours before adding the full amount to Chana Masala, Chicken Tikka Masala or Goan Fish Curry. Kashmiri chilli powder is a popular choice for dishes like these because it gives a vivid red colour with relatively gentle heat. Stir it into the hot oil for only a few seconds before the liquid goes in; it scorches fast and turns bitter. Store it airtight and away from light, which dulls the colour.

What else can I make with it?

Most often cooked with

Recipes with chilli powder

Chana Masala — shot from directly overhead: chickpeas simmered in a dark

Chana Masala

Chickpeas simmered in a dark, sour tomato and onion masala, finished with amchur so the sourness sits behind the spice rather than on top of it.

CurriesIndianLunch

Chicken Tikka Masala — shot from directly overhead: yogurt-marinated chicken charred hard under a grill

Chicken Tikka Masala

Yogurt-marinated chicken charred hard under a grill, then finished in a spiced tomato and cream sauce that only works if the char goes in with it.

ChickenCurriesDinner

Egg Curry — shot from directly overhead: hard-boiled eggs

Egg Curry

Hard-boiled eggs, scored and browned in spice, simmered in an onion and tomato masala.

30 minutesCurriesIndian

Goan Fish Curry — shot from directly overhead: white fish poached in a coconut and tamarind sauce ground from whole spices

Goan Fish Curry

White fish poached in a coconut and tamarind sauce ground from whole spices, sour and hot in equal measure and cooked in under half an hour.

30 minutesCurriesDinner

Malai Kofta — shot from directly overhead: potato and paneer dumplings fried until crisp

Malai Kofta

Potato and paneer dumplings fried until crisp, sitting in a mild cashew and tomato sauce enriched with cream.

1 hr 20 minServes 4

CurriesIndianPotatoes

Slow-Cooked Black Dal — shot from directly overhead: whole urad soaked overnight and simmered for hours until it turns black and glossy

Slow-Cooked Black Dal

Whole urad soaked overnight and simmered for hours until it turns black and glossy, then finished with butter and a little cream.

15 hr 50 minServes 6

IndianMain coursesTomatoes