How To Make Peri Peri Masala At Home And Use It In Indian Dishes

If you like to spice up your dishes with that exotic touch of extra flavour, Peri Peri Masala is a must-have in the kitchen. This spicy, tangy, and flavour-some seasoning, originating from Portugal and popularized in Africa, has started immense hype in the culinary world. It's not only meant for peri-peri chicken or fries; you can be so versatile in the way you use it when adding flavour to your favourite dishes. Best of all, you can make Peri Peri Masala from scratch to suit your desired level of heat, while also experimenting with various dry ingredients. Festivals are around the corner, so why not make festive dishes even more spicy and flavourful by adding some fiery spice mix to your dishes? 

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8-10 dried red chilies (more or less as per your liking or heat tolerance) 

1 tbsp smoked paprika 

1 tbsp garlic powder 

1 tbsp onion powder 

1 tsp dry oregano 

1 tsp dry thyme 

1 tsp black pepper powder 

1 tsp cumin powder 

1 tsp salt 

1 tsp sugar 

2 tsp lemon Zest 

Method: 

If you like the masala to be mild, deseed the dried red chilies. Toast them in a dry pan on low heat until they just release their aroma. Cool them down. 

Take them into a spice grinder or a mortar and pestle, let them cool and grind them into a fine powder. 

Stir in ground chillies, smoked paprika, garlic powder, onion powder, oregano, thyme, black pepper, cumin, and salt together with sugar in a bowl. Can add a pinch of lemon zest for an  additional tangy taste. 

Store in an airtight container and keep it in a cool and dry place. It will stay fresh for many months. 

Use of Peri Peri Masala in Indian Recipes 

Spice up Your Curries Add a teaspoon of Peri Peri Masala to tomato-based curries for some extra heat and flavour. Perfect with chicken and paneer recipes. 

Add a zing to your usual raita by mixing plain yoghurt with a sprinkle of Peri Peri Masala in it. You are left with a tangy-sour, spicy dip that goes well with biryanis and kebabs. 

Toss your selected vegetables in olive oil and Peri Peri Masala before roasting them. The process actually imparts a major smoky-spicy element, turning simple veggies into an exciting dish. 

Marinate chicken, fish, or paneer with Peri Peri Masala, whisked yoghurt, ginger-garlic paste, and lemon juice, followed by roasting or grilling—perfect for an innovative tandoor twist. 

Just sprinkle some Peri Peri Masala over Indian chaat dishes like sev puri or bhel puri for a surprising spicy hint and enjoy the real street flavour.