19/09/2026
Homemade Tandoori Masala
A fragrant, roasted spice blend used to season tandoori chicken, paneer tikka, and other grilled or roasted dishes.
INGREDIENTS
• 3 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoons fennel seeds
• 1 teaspoons black peppercorns
• 6 whole cloves
• 2 black cardamom pods
• 6 green cardamom pods
• 1 cinnamon stick (2-inch)
• 2 bay leaves
• 1 teaspoons mace or a small piece of nutmeg, grated
• 2 tablespoons kashmiri red chili powder
• 1 tablespoons ginger powder (or dried ginger)
• 1 tablespoons garlic powder
• 2 teaspoons salt
• 1 teaspoons amchur (dried mango powder)
• 0.5 teaspoons yellow food color powder (optional, traditional but skippable)
STEPS
1. Dry roast whole spices: In a dry skillet over low-medium heat, roast 3 tablespoons coriander seeds, 2 tablespoons cumin seeds, 1 tablespoons fennel seeds, 1 teaspoons black peppercorns, 6 whole cloves, 2 black cardamom pods, 6 green cardamom pods, 1 cinnamon stick (2-inch), and 2 bay leaves together, stirring constantly, until fragrant and the coriander seeds turn a shade darker. Don't let them burn.
2. Cool the roasted spices: Transfer the roasted spices to a plate and let them cool completely to room temperature before grinding — grinding hot spices creates clumps.
3. Grind to a fine powder: Add the cooled spices along with 1 teaspoons mace or a small piece of nutmeg, grated to a spice grinder or high-powered blender. Grind to a fine powder.
4. Mix in remaining spices: Transfer the ground mixture to a bowl and whisk in 2 tablespoons kashmiri red chili powder, 1 tablespoons ginger powder (or dried ginger), 1 tablespoons garlic powder, 2 teaspoons salt, 1 teaspoons amchur (dried mango powder), and 0.5 teaspoons yellow food color powder (optional, traditional but skippable) until evenly combined.
5. Sieve for a smooth blend: Pass the mixture through a fine sieve to remove any coarse bits, regrinding and re-sieving those if needed for a uniformly fine powder.
6. Store: Store in an airtight jar away from direct sunlight. Use within 3-4 months for best flavor.
NOTES
To use: mix 2-3 tbsp of this masala with yogurt, lemon juice, ginger-garlic paste, and a little oil to make a marinade for chicken, paneer, or vegetables before grilling or roasting. The yellow color powder is traditional for that classic tandoori hue but purely optional — many home cooks skip it or use a pinch of turmeric instead.
