This is the Kashmiri chili powder I use in my kitchen for deep red colour without overwhelming heat.
It’s what gives dishes like butter chicken, tandoori, and rogan josh their signature look and balanced warmth.

Why I made this

• Most Kashmiri chili powders are inconsistent in heat

• Many are blended with hotter chilies

• I wanted something predictable, balanced, and clean

What this does

• Deep red colour without bitterness

• Mild, controlled heat

• Works in both marinades and sauces

How I use it

• 1–2 tsp in butter chicken or tomato-based sauces

• Mixed with yogurt for marinades

• Bloomed in oil to release colour

Try my Butter Chicken 

Origin: Northern India