Homemade Tandoori Masala Recipe
Fresh and flavorful Homemade Tandoori Masala Recipe at home without artificial colors or additives! This easy recipe creates a smoky, aromatic blend perfect for marinating chicken, fish, veggies, and more.
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Servings: 1 Jar
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!”
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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.