Tandoori masala is a blend of several spices used specifically to flavor dishes which are cooked in the tandoor or clay oven. This characteristic red colored spice mix is spicy and very aromatic, used mainly in North Indian BBQ dishes. When using as a marinade blend it with hung yogurt along with salt to marinate chicken, fish, paneer, veggies such as peppers, mushrooms, cauliflower, onions and potato. Also remember that this home made version is very potent and a little goes a long way to spice up curries and stir fries. Store it in an air tight container for several weeks.
The characteristic red color comes from the Kashmiri chillies which have a distinctive flavor, though not very spicy. I use the powder sometimes but if you have the whole dry ones, use them. Below are some of the BBQ dishes made using Tandoori masala.
Whole Spices
2 tbsp coriander seeds
2 tbsp cumin seeds
2 black cardamoms, pods only
2 green cardamoms
7-8 cloves
1 inch piece cinnamon
11/2 tsp red peppercorns
1/4 piece nutmeg
3-4 blades mace
1 tsp Kasuri methi
Ground Spices
1/2 tsp dry ginger powder
1/2 tsp garlic powder
1 tbsp paprika
3 tbsp Kashmiri chillie powder
- Dry roast the first six whole spices on medium heat gently till fragrant 2 minutes. Take care to not change their color. Shut off the heat and remove spices from pan to cool.
- Dry roast red peppercorns, mace, nutmeg and Kasuri methi in the hot pan with the heat shut off for a minute. These are very delicate spices and can over roast easily. Keep aside to cool.
- Cool and grind to a fine powder. Add the ground spices to this mix and pulse the grinder a few times to combine.
- Store in an air tight container.
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| Tandoori chicken |
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| Tandoori paneer tikka |
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| Tandoori Gobhi |
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| Dumpukht chicken biryani |
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