This spicy buttered popcorn is flavoured with garam masala, ground coriander, cumin and chili powder. This recipe makes a big batch, but it stores well in the fridge for up to a week or the freezer for a whole month.

Yield: Makes 12 cups.



  • 1/4 cup salted butter
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp chili powder
  • 12 cups popped popcorn


  1. Place popcorn in a large bowl. Melt butter in a small frypan over medium heat. Add garam masala, coriander, cumin, salt and chili powder. Cook, stirring, until fragrant, about 1 minute.
  2. Place popcorn in a large bowl. Pour butter mixture over popcorn. Stir gently until popcorn is coated. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1 month.
Nutritional analysis per 1 cup serving:

68 calories, 4.4 g fat, 1.2 g protein, 6.8 g carbohydrate, 1.4 g fibre, 129 mg sodium


2/3 cup unpopped popcorn yields about 12 cups popped popcorn.