In most of the Indian restaurant kitchens I have visited, the chef has his own special blend of garam masala that he uses in his curries and marinades. Tandoori masala, on the other hand is usually a commercial brand. There are some great tandoori masalas out there.
So you really could achieve that amazing curry house tandoori flavour using a commercial brand. This is a recipe I’ve developed over the past couple of years and I do make it often.
The roasted spices take everything up a notch. The resulting tandoori masala is great used as a dry rub or mixed into marinades and curries. I usually use mango powder (amchoor) to add a nice citric flavour to the blend. If you want that tandoori restaurant flavour, however you will need to use citric acid powder.
Once you’ve made this recipe, you might like to try making a tandoor masala paste with the powder. Here is the link to my recipe. The paste lasts longer than the ground powder and is delicious stirred into curries, raitas and marinades.
I don’t always add red food colouring powder as it adds not flavour. If you want that curry house look, however, you might like to add it.