For the best tandoori, make your own tandoori masala!
You will find many tandoori masala recipes out there. This tasty spice blend is amazing on poultry, meat, paneer and vegetables. You’ll get amazing results every time as the spices are freshly ground and roasted. Doing this really brings out their flavour!
Tandoori masala isn’t only good in a marinade. You can use it as a spice blend for many curries including this curry house style chicken tikka masala.
WHY MAKE YOUR OWN TANDOORI MASALA?
It’s just plain better! The roasted and ground spices take everything up a notch. There is so much more flavour than anything you can purchase.
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.
STORING YOUR TANDOORI MASALA
Your homemade tandoori masala will keep for at least three months in an air tight container. This is how I normally store it.
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 no flavour.
If you want that curry house look, however, you might like to add it.
STEP BY STEP PHOTOGRAPHS
- 3 tablespoons coriander seeds
- 3 tablespoons cumin seeds
- 1 tablespoon black mustard seeds
- 2 inch piece of cinnamon stick
- 6 green cardamom pods
- 1 tbsp black peppercorns
- 3 dried bayleaves
- 1 small piece of mace
- 3 tablespoons dried garlic flakes
- 2 tablespoons dried onion flakes
- 1 tablespoon ginger powder
- 1 tablespoon anchoor (mango) powder or citric acid
- 1 teaspoon (or more) red food colouring powder (optional)
- Place the coriander seeds, cumin seeds, mustard seeds, cinnamon stick, bay leaves and mace in a dry frying pan and place over medium heat.
- Move the spices around in the pan so that they roast evenly. When the spices become warm to the touch and fragrant, remove them from the heat to cool.
- Grind these spices with a spice grinder or pestle and mortar until you have a fine powder.
- Now grind the garlic and onion flakes until you again have a fine powder and add this mixture to the ground spices along with the ginger powder and amchoor or citric acid powder.
- Add food colouring until you are happy with the colour and then store the tandoori masala in an airtight container in a cool cupboard and use as required.
If you don't have dried garlic and/or dried onions, you can substitute about a tablespoon garlic powder and 2 tsp onion powder. Just add it when you add the other ground spices.
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Amount Per Serving: Calories: 14Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 1g