For the best tandoori, make your own tandoori masala!
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.
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.
- 3 tablespoons coriander seeds
- 3 tablespoons cumin seeds
- 1 tablespoon black mustard seeds
- 2 inch piece of cinnamon stick
- 3 dried bayleaves
- 1 small piece of mace
- 5 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.