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Tandoori Masala Paste

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Tandoori Masala Paste

Tandoori Paste

This tandoori paste can be used in so many ways.

Making your ground spice masalas such as tandoori masala and Kashmiri masala into a paste is an excellent way of preserving them. Masala pastes retain their flavour much longer.

That, however is not the only reason why you might like to make masala pastes. Many chefs use commercial brands of tandoori masala, balti masala and Kashmiri masala in their cooking. This tandoori spice paste can be used whenever tandoori masala is called for but it has more flavour. The second frying of the ground spices and the addition of tamarind takes this spice blend to the next level.

Stir a little into some plain yogurt for an outstanding tandoori masala raita. You can also use it on its own or stirred into yogurt as a marinade.

You could also add this paste to a curry at the end of cooking. Let’s say you taste your curry and it just seems to be lacking something. Stir in a tablespoon of this and it will probably be perfect.

You will need to make a batch of tandoori masala powder to complete this recipe.

Try my other recipes for pastes to add to your curries:

Goan Recheado Masala Paste
Korma Paste
Papaya Paste
Garlic Ginger Paste
Kashmiri Curry Paste
Soola Kebab Paste
Thai Green Curry Paste
Thai Red Curry Paste
Thai Massaman Curry Paste


Making tandoori paste

Adding water to the tandoori masala

Making tandoori paste

It should look like this after adding the water.

Making tandoori paste

Pouring the oil in.

Making tamarind paste

Adding the tamarind paste.


Yield: a lot

How To Make Tandoori Masala Paste

How To Make Tandoori Masala Paste
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes


  • 1 batch of tandoori masala
  • Water
  • 200ml vegetable oil
  • 1 large teaspoon tamarind paste


  1. Slowly pour about 125ml of water into one batch of tandoori masala until you have a paste.
  2. Heat the paste over medium high heat and add 200ml of vegetable oil while stirring continuously. Allow to sizzle for about 30 seconds once all the oil is added.
  3. Turn of the heat and stir in the tamarind paste.
  4. Store in a very clean preserving jar in the fridge or cool cupboard and use as needed.

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Monday 1st of February 2016

Hello, I would really like to try this recipe, so I can make the whole tandoori chicken. Can the paste be stored in the freezer? where possible I always like to make larger batches and freeze for easy future use. Thanks!

Dan Toombs

Friday 12th of February 2016

Hi Karen

You could store it in the freezer. I store mine in a cupboard in an air-tight jar.

Thanks Dan


Friday 13th of November 2015

When you say "one batch of tandoori masala" how much domyou mean? I am using a premmade packet. P.s every recipe I have tried has been amazing. Going for the tandoori roast chicken this weekend :)


Sunday 20th of December 2015

Hi James You can click and open , batch which is above the first picture , this will take you to the batch recipe.

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