Essential Non Veg Masala to Make Every Dish Flavorful

In Indian kitchens, masala is pure magic. It can change simple chicken, mutton, or fish into something mouth watering. But not all spices is same. Every meat needs its own flavour. Fish is light, mutton is bold, and chicken is somewhere in middle. That's why using right Non Veg Masala is very important for cooking tasty food.

Let’s talk about some must-have non veg masalas you should always keep in kitchen.

Garam Masala – A Warm Finishing Touch

This one is the most used masala in Indian cooking. It’s made with cinnamon, clove, black pepper, cardamom, nutmeg etc. Even though it’s not made only for non veg, it works best in chicken curry, keema or biryani.

How to use:

Add half or one spoon at the end of cooking. It gives nice aroma and warmth. If you add early, it can lose its smell.

Chicken Masala – For Daily Cooking

This masala is perfect for all types of chicken dishes. It has turmeric, red chilli, cumin, coriander, and black pepper. Some packets also have garlic and onion powders.

How to use:

Use 1-2 spoon for 500g chicken. Mix with onion-tomato gravy or curd. It helps to get same taste every time you cook.

Mutton Masala – Strong and Rich

Mutton needs more powerful flavour because it’s heavy meat. This masala is dark and full of whole spices like black cardamom, bay leaf, nutmeg, fennel and clove.

How to use:

Use 2 spoons in gravy or mix with curd and marinate for few hours. Always cook mutton slow, so spices goes deep inside.

Fish Masala – Light and Tangy

Fish is soft and can break easily, so it needs light masala. Fish masala have fennel, mustard seed, black pepper, turmeric and dry mango.

How to use:

Use for fish curry or fish fry. Mix with tamarind or coconut milk if you want coastal style. Never cook fish for too long.

Egg Masala – Simple and Quick

When you are in hurry but want protein, egg masala is best. It’s mild and have basic spices like cumin, turmeric, chili powder and coriander.

How to use:

Add in curry base or sprinkle over egg fry. Fry boiled eggs in turmeric first for better taste.

Biryani Masala – Royal and Aromatic

This is the king of Non Veg Masala. Biryani masala have rose petals, cinnamon, nutmeg, star anise and more. It smell amazing and taste royal.

How to use:

Marinate meat with it and add between rice layers. Don’t forget to use fried onion, ghee and saffron for real Hyderabadi style.

Tandoori Masala – Smoky & Spicy

Used for grill dishes like tandoori chicken or fish. It has red chili, cumin, garlic powder, dry mango and black salt.

How to use:

Mix with curd, oil, lemon juice and marinate meat for 3–4 hours. For smoky taste, heat charcoal and trap smoke inside the bowl for 2 mins.

Kebab Masala – For Juicy Minced Meat

This masala is perfect for seekh kebab, kofta or shami kebab. It’s made from kasoori methi, cumin, black pepper, cardamom and nutmeg.

How to use:

Add in mince meat with ginger garlic paste and chopped onion. Use besan or roasted chana powder to stop it breaking while frying.

Storage Tips for Masala

• Always store in air tight jar

• Keep away from heat and sunlight

• Don’t use wet spoon

• Label jars with date

• Ground masala stays fresh for 6–12 months

Homemade vs Store Masala – What to Choose?

• Homemade: Very fresh, no extra chemicals, but takes time and needs grinder.
• Store bought: Easy and taste is same always, but sometimes it have fillers. Buy good quality brand like RJM Gold.
• Pro Tip: Use store masala for main taste and add a little homemade garam masala for final touch.

Final Words

Cooking non veg at home is not hard. If you got right Non Veg Masala, your food will smell amazing and taste like restaurant. You just need to understand which spice mix to use for what dish. After some practice, you will get it right every time.

So don’t wait. Make space in your kitchen for these masalas and start making magic.

And if you want trusted, flavourful spice blends, go with RJM Gold – your best partner in taste.