Easy Homemade Tandoori Masala Recipe (Tandoori Spice Mix)
Say goodbye to store-bought mixes! This easy homemade tandoori masala recipe is full of bold, smoky flavor, all-natural with no additives, and no food color. Perfect for chicken, fish, shrimp, beef or veggies!
Table of contents
What is Tandoori Masala
Tandoori masala is a flavorful spice blend commonly used in South Asian cooking. It combines a mix of aromatic spices like cumin, coriander, chili powder, turmeric, and others to create a bold, smoky, and slightly spicy taste. This spice mix is often used as a dry rub or in marinades for grilling or baking meats, seafood, and vegetables, giving dishes the signature tandoori flavor and vibrant color.
Why Make Tandoori Masala at Home
While store-bought spice mixes are convenient, they often contain preservatives and artificial colors, and we don’t always know what’s inside. That’s why I prefer making my own natural tandoori masala without additives.
It’s fresh, natural, free from additives, and lets you control the spice level and quality. Instead of food coloring, I add Kashmiri red chilies for that beautiful deep red color.
This easy tandoori spice mix recipe comes together in less than 30 minutes. Make it ahead, store it in a jar, and use it anytime you want big a flavor fast. Once you try this homemade version, you’ll never go back to store-bought again!
Ingredients for Tandoori Masala
You’ll need a mix of spices like:
Substitutes & Variations
- Substitute chili powder with cayenne pepper for extra heat.
- Adjust the spice amounts to create your custom blend. It’s okay if you miss a spice or two.
- Replace Kashmiri red chili powder with paprika for a milder flavor and red color.
- Use ground spices instead of whole ones, but roasting whole spices gives a better aroma.
- If you don’t have garlic or ginger powder, skip them and add fresh garlic and ginger paste in the marinade, or use dried whole ginger (sonth) and garlic.
How to Make Tandoori Masala at Home
Step 1: Dry Roast the Whole Spices
Place all the whole spices in a dry skillet. Roast them on low heat, until they become fragrant and turn slightly darker. This helps bring out their full flavor. Make sure to stir or shake the pan so the spices roast evenly and don’t burn.
Step 2: Cool the Spices
Take the roasted spices off the heat. Let them cool completely before grinding. This helps keep the flavor fresh and makes grinding easier.
Step 3: Grind the Spices
Put the cooled roasted spices and the rest of the ingredients into a spice grinder. Grind everything into a fine powder.
That’s it! Your homemade tandoori spice mix is ready.
How to Use Tandoori Masala
- Use this tandoori seasoning as a dry rub or mix it into a marinade to flavor chicken, fish, shrimp, beef, or mutton before grilling or baking.
- Add this versatile tandoori spice blend to boneless chicken for pizza or pasta dishes.
- Perfect for making flavorful kababs.
- Sprinkle into curries or mix with tofu, paneer, and vegetables for extra spice.
- Add a kick to omelets or egg curry.
How to Store Homemade Tandoori Masala
- Store your tandoori masala in a clean, airtight jar or bottle. Keep it in a cool, dry place to stay fresh for up to 6 months.
- Always use a clean, dry spoon to scoop out the spice to avoid contamination.
- For longer shelf life (up to 1 year), add 1 teaspoon of citric acid (tatri) instead of amchur powder. This helps preserve freshness longer.
Expert Tips
- Use fresh, high-quality spices for the best flavor.
- Always toast spices on low heat to bring out their aroma and taste.
- If your spice grinder is small, grind the spices in batches.
- No grinder? Use a mortar and pestle for a traditional touch.
- Adjust the chili powder to control the heat level.
- Break nutmeg into small pieces before roasting for even flavor.
- Sift the ground masala through a fine strainer to remove any coarse bits.
- This recipe is easy to double or triple if you want a larger batch.
- For a brighter red color, add more Kashmiri red chili powder or paprika.
How to Make Tandoori Masala Paste
Oil-Based Tandoori Paste: In a bowl, mix 5 tablespoons of tandoori masala, tamarind paste, and olive oil. Stir until smooth. Store in an airtight jar in the fridge for up to 1 month. Use it as a marinade or add it to curries at the end of cooking for a smoky tandoori flavor.
Yogurt-Based Tandoori Marinade: Combine 3 tablespoons of tandoori masala, lemon juice, yogurt, garlic paste, and ginger paste in a bowl. Mix well to make a smooth marinade. Keep it in the fridge in an airtight container for up to 1 week. Perfect for making tandoori chicken, tikka, or grilled dishes.
Bonus Tip: Perfect Homemade Gift Idea
Pour your fresh homemade tandoori masala mix into a clean glass jar. Add a colorful ribbon or label for a personal touch. It makes a thoughtful and tasty homemade food gift for family and friends!
FAQs
Tikka means small pieces of meat, usually marinated and cooked on skewers. Tandoori refers to a cooking method using a clay oven called a tandoor. Tandoori masala is perfect for making chicken tikka as well as other grilled or baked tandoori dishes.
If you don’t have dry mango powder, you can skip it or add a little tamarind paste or fresh lemon juice to your marinade. Both add a tangy, sour flavor that brightens the dish.
Use paprika for color and mild heat or add cayenne pepper if you want it spicier.
When stored properly in an airtight container in a cool, dry place, homemade tandoori masala stays fresh for up to 6 months. For longer storage, add a small amount of citric acid.
Yes! You can use ground spices instead of whole spices, but roasting whole spices before grinding gives the best flavor.
More Homemade Spice Blend Recipes!
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Recipe
Homemade Tandoori Masala Recipe
Ingredients
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon caraway seeds (kala zeera)
- 2 black cardamom pods
- 8-10 green cardamom pods
- 5-6 cloves
- 2 cinnamon sticks
- 2 pieces mace (javitri)
- 1 whole nutmeg (jaifal)
- 1 star anise
- 10-12 black peppercorns
- 7-8 Kashmiri red chillies
- 4-5 regular dried red chillies
- 1 teaspoon turmeric powder
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 tablespoon amchur (dried mango powder)
- 1 tablespoon salt
Instructions
- In a skillet, dry roast the coriander seeds, cumin seeds, kala zeera, black cardamom, green cardamom, cloves, cinnamon sticks, mace, nutmeg, star anise, black peppercorns, Kashmiri red chillies, and regular red chillies over low heat. Stir and shake the skillet constantly to ensure even roasting until the spices are fragrant and slightly darkened.
- Remove from heat and allow the spices to cool completely.
- Once cooled, transfer the toasted spices to a spice grinder. Add turmeric powder, garlic powder, ginger powder, amchur, and salt. Grind into a fine powder.
- Your homemade tandoori masala is ready to use.
- Store the masala in an airtight jar or bottle. Label it and keep it in a cool, dry place for later use.
- Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- For best results, use fresh, high-quality spices.
- Toast spices over low heat to preserve and enhance flavor.
- Break the nutmeg into smaller pieces before toasting for even roasting.
- Always use a clean and dry spoon to scoop out the spice mix to prevent contamination.
