Tandoori Masala Powder

To make Tandoori Masala Powder, start by dry roasting coriander seeds, cloves, black cardamom, mace, nutmeg, dry red chillies, cinnamon, and cumin seeds in a heavy-bottomed pan over low to medium flame for 5-8 minutes until aromatic. Then, mix in Kashmiri red chilli powder, garlic powder, ginger powder, and garam masala. Grind the mixture into a fine powder, sieve it, and add salt and optional orange color before storing it in an airtight container.

Tandoori Masala Powder is naturally gluten-free and can be used in various dietary preferences, including vegetarian and vegan dishes. It's perfect for marinating meats, tofu, or vegetables, making it a versatile spice mix for anyone looking to enhance their meals without compromising dietary restrictions.

Yes, you can substitute some ingredients in Tandoori Masala Powder. For example, if you don't have black cardamom, you can use green cardamom instead, though the flavor will differ slightly. Additionally, if Kashmiri red chilli powder is unavailable, you can use regular red chilli powder, but it may be spicier, so adjust the quantity according to your taste.

To keep your Tandoori Masala Powder fresh, store it in an airtight container, preferably a glass bottle, in a cool, dark place away from direct sunlight. Proper storage can help maintain its flavor and aroma for up to six months.

Tandoori Masala Powder pairs excellently with a variety of dishes. It's perfect for marinating chicken, lamb, or fish for tandoori-style grilling. You can also add it to curries, biryanis, and roasted vegetables for an extra kick of flavor. Try it in our Chicken Tandoori Masala Curry for a delicious meal!