25/03/2026
Restaurant‑style Tandoori Masala powder that works well for tikka, kebabs, and tandoori veggies.
Ingredients (yields ~½ cup)
Whole spices
~ 3 tbsp coriander seeds
~ 1½ tbsp cumin seeds
~ 1½ tsp black peppercorns
~ 2 pieces cinnamon (about 2 inches total)
~ 8 green cardamom
~ 2 black cardamom
~ 4 cloves
~ 2 small blades mace (javitri)
Ground spices & herbs
~ 2 tbsp Kashmiri red chilli powder (for colour, low heat)
~ 1 tsp regular red chilli powder (optional, for extra heat)
~ 1 tsp turmeric powder
~ 1½ tbsp dry ginger powder (saunth)
~ 1 tsp garlic powder (optional but nice for marinades)
~ 1½ tsp amchur (dried mango powder) or skip and add lemon in marinade
~ 1½ tbsp kasuri methi, lightly crushed
~ ½ tsp black salt (gives slight tikka masala vibe; adjust to taste)
~ ¼ tsp grated nutmeg
Method
Dry roast whole spices
` Heat a tawa/kadai on low–medium flame.
`Add coriander, cumin, peppercorns, cinnamon, cardamoms, cloves, mace.
`Roast, stirring, 2–3 minutes until aromatic and lightly deeper in colour (don’t burn).
`Switch off and cool completely.
Grind
`Transfer cooled whole spices to a masala grinder and grind to a fine powder.
`Sieve if needed, re‑grind coarse bits and mix back.
`Mix with ground spices
`Add Kashmiri chilli, (optional) regular chilli, turmeric, ginger powder, garlic powder, amchur, crushed kasuri methi, black salt, and nutmeg to the ground whole spices.
`Whisk or shake in a jar until everything is evenly combined.
Storage
`Store in an airtight glass jar in a cool, dark place; use within 3–4 months for best aroma.
How to use (basic marinade ratio)
For about 500–700 g paneer/chicken/veggies:
`2–3 tbsp tandoori masala
`¾–1 cup thick curd
`1½ tbsp ginger‑garlic paste
`1–1½ tsp salt (adjust, since masala already has some black salt)
`1–2 tbsp lemon juice or vinegar, 1–2 tbsp oil, optional extra kasuri methi.
Mix, marinate at least 1–2 hours (overnight for meat), then cook on tawa, oven, air fryer, or grill
