Tandoori Masala Powder

Name: Tandoori Masala Powder
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Cuisine: Indian
Ingredients: 2 tbsp Coriander Seeds; 1 tsp Nutmeg (coarse); 1 Mace; 2 Dry Red Chillies; 1 tbsp Cumin Seeds; 3 Cinnamon Sticks (small); 1 tsp Black Peppercorns; 1 tsp Cloves; 0.5 tsp Fenugreek Seeds (Methidana); 4 Black Cardamom; 2 tbsp Dried Fenugreek Leaves (Kasuri Methi); 1 tbsp Dry Ginger Powder (Saunth); 1 tbsp Garlic Powder; 1 tbsp Garam Masala; 5 tbsp Kashmiri Red Chilli Powder; 1 tsp Salt; 1 tsp Orange Color (edible) (optional)

Leena Kohli (@leenakohli)

5.0

From 1 rating

Indian Spice Blend Vegetarian Vegan Dairy-Free Gluten-Free

Tandoori Masala is an authentic and flavourful spice mix that will spruce up your dish. Add it to any tandoori dish, including curries and biryani for that extra kick of flavour.

Our flavourful Tandoori Masala spice mix for meats and rice dishes offers the perfect way to liven up renditions...

Prep Time

10min

Cook Time

10min

Total Time

20min

Ingredients

10 Servings

2tbsp
Coriander Seeds
1tsp
Nutmeg (coarse)
1
Mace
2
Dry Red Chillies
1tbsp
Cumin Seeds
3
Cinnamon Sticks (small)
1tsp
Black Peppercorns
1tsp
Cloves
1/2tsp
Fenugreek Seeds (Methidana)
4
Black Cardamom
2tbsp
Dried Fenugreek Leaves (Kasuri Methi)
1tbsp
Dry Ginger Powder (Saunth)
1tbsp
Garlic Powder
1tbsp
Garam Masala
5tbsp
Kashmiri Red Chilli Powder
1tsp
Salt
1tsp
Orange Color (edible) (optional)

How to make Tandoori Masala Powder

Place a heavy-bottomed pan on low to medium flame.
Add coriander seeds, methrae, cloves, black cardamom, mace, nutmeg, dry red chilli, cinnamon, kasuri methi leaves, black cardamom and cumin seeds.
Dry roast for 5-8 minutes till they change its colour and a nice aromatic flavour arises.
Keep stirring constantly to avoid the burning of spices.
Turn off the flame.
Add kashmiri red chilli powder, garlic powder, ginger powder and garam masala powder. Mix nicely.
Immediately transfer the roasted spices on a plate and let it cool.
Transfer the spices to a mixer and grind it to a powder and transfer in a bowl.
Sieve the masala through a strainer. The coarse masala left in the sieve can be blended again until whole masala turns into fine powder.
Add salt and orange color and mix nicely.
Store in an airtight container preferably a glass bottle.

Tips & Tricks

You can use beetroot powder instead of edible orange colour.
Tandoori Masala has a longer shelf life if stored in an airtight container and kept in a cool dark place.
For the best flavours, consume Tandoori Masala within 3-4 months.
You can add Tandoori Masala to any meat dish, including curries and biryani. Try it out in our recipe for Chicken Tandoori Masala Curry.