Tandoori masala is a spicy and aromatic spice mix with a delicate smoky aroma. It’s not only popular in Pakistan/India but also across the globe. It’s commonly used as dry rub or mixed into marinades to flavor the chicken, fish, shrimp, beef or mutton meat.
Bonus Tip: Put it in a glass jar, decorate with a pretty ribbon and it is such an amazing homemade gift.
It’s very tempting to buy readymade spice mix but we never know what’s exactly inside it. That’s why I prefer making my own tandoori masala spice mix at home without any artificial colours, or additives. It is not only fresh but aromatic too and you can control the quality of ingredients and the amount of heat in it. Instead of artificial colors, I have used kashmiri chillies to achieve that perfect red hue.
Make your very own homemade tandoori masala with this easy and simple step-by-step recipe. It is super easy to make in less than half an hour. You can make this tandoori masala mix ahead of time and store it in an airtight container for later use. Once you’ve made this recipe, I am sure you’ll never buy ready-made spice mix again.
Ingredients for tandoori masala:
A few easy steps to make your tandoori masala:
Step 1:
In a skillet, dry roast all the whole spices on low heat until they become fragrant and get slightly dark color, stirring and shaking the skillet constantly so that they roast evenly.
Step 2:
Remove from the heat and let them cool down completely.
Step 3:
In a spice grinder, add all the toasted spices along with the remaining ingredients and grind to a fine powder.
How to use tandoori masala?
- It’s commonly used as dry rubs or mixed into marinades to flavor the chicken, fish, shrimp, beef or mutton meat for grilling or baking.
- You can use this versatile spice blend to make boneless chicken for pizza or pasta.
- I also use it to make kababs.
- Use this spice powder in curries, tofu, paneer, or vegetables.
- It levels up the taste of egg dishes, I often add it to my omelets.
How to store tandoori masala?
- Label and store the masala in an airtight jar or bottle for later use. Keep it in a cool and dry place for up to 6 months.
- Make sure to use clean and dry spoon to take the required amount of spice powder from the jar to avoid contaminating the inside of the jar with unwanted bacteria.
- If you want to keep it for longer (up to 1 year), use 1 teaspoon of citric acid or tatri instead of amchur powder.
Recipe Notes and Tips:
- For best results, use fresh and good quality spices.
- Make sure to toast the spices on low heat to get the distinct flavor.
- Grind the spices in a batch if your grinder has a low capacity.
- If you don’t have a spice grinder, you can make it the traditional way with mortar and pestle.
- Adjust the heat to your taste.
- Break the nutmeg into smaller pieces before toasting it.
- Sieve the masala through a strainer if any course particles are left behind.
- You can easily double or triple this recipe to make a larger batch.
Variations and Substitutes:
- You can substitute chili powder with cayenne pepper.
- The quantity of spices can easily be increased or decreased to make your own custom blend. It’s okay if you’re missing a spice or two.
- You can easily replace Kashmiri red chili powder with paprika powder.
- You can also use powdered spices instead of whole spices. However, I prefer using whole spices for best results.
- If you don’t have garlic and ginger powder, just skip them and add garlic and ginger paste later in the marinade. You can also use whole dried garlic and ginger (sonth).
Tandoori Paste:
- To make oil based tandoori masala paste: In a bowl, add 5 tablespoons of the prepared tandoori masala, tamarind paste and olive oil. Combine until you have a smooth paste. Store it in an airtight jar in the fridge up to 1 month and use whenever needed. You can also add this paste to a curry at the end of cooking.
- To make yogurt based tandoori marinade: In a bowl, add 3 tablespoons of the prepared tandoori masala, lemon juice, yogurt, garlic and ginger paste. Mix until you have a smooth paste. Store it in an airtight jar in the fridge up to 1 week and use for tandoori or tikka recipes whenever required.
Video Instructions:
You might also like:
Let’s stay connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. Subscribe to my YouTube channel for video recipes.
Ingredients
- Coriander Seeds – 2 tablespoons
- Cumin Seeds – 2 tablespoons
- Caraway Seeds or Kala zeera – 1 tablespoon
- Black Cardamom – 2
- Green Cardamom – 8 to 10
- Cloves – 5 to 6
- Cinnamon Sticks – 2
- Mace – 2
- Nutmeg – 1
- Star Anise – 1
- Black Pepper – 10 to 12
- Kashmiri Red Chillies – 7 to 8
- Red Chillies – 4 to 5
- Turmeric Powder – 1 teaspoon
- Garlic Powder – 1 tablespoon
- Ginger Powder – 1 tablespoon
- Amchur or Dried Mango Powder – 1 tablespoon
- Salt – 1 tablespoon
Instructions
Step by step recipe is given below:
- In a skillet, dry roast the coriander seeds, cumin seeds, kala zeera, black cardamom, green cardamom, cloves, cinnamon sticks, mace, nutmeg, star anise, black pepper, Kashmiri red chillies and red chillies on low heat until they become fragrant and get slightly dark color, stirring and shaking the skillet constantly so that they roast evenly.
- Remove from the heat and let them cool down completely.
- In a spice grinder, add all the toasted spices along with the turmeric powder, garlic powder, ginger powder, amchur and salt and grind to a fine powder.
- Your homemade tandoori masala is ready to use.
- Transfer it to an air tight jar or bottle. Label and store in a cool and dry place for later use.
Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- For best results, use fresh and good quality spices.
- Make sure to toast the spices on low heat to get the distinct flavor.
- Sieve the masala through a strainer if any course particles are left behind.
- You can easily double or triple this recipe to make a larger batch.
