Masalas · Punjab

Tandoori Masala

A deep red, smoky-warm blend of Kashmiri chilli, roasted whole spices, kasuri methi, ginger and garlic for tikkas and tandoori chicken.

Prep 5 min · Cook 8 min · Total 13 min + 20 min cooling · Serves 30

Ingredients

To roast

• 2 tbsp Coriander seeds
• 1 tbsp Cumin seeds
• 1 tsp Black peppercorns
• ½ tsp Cloves
• 6 Green cardamom pods
• 1 Black cardamom pod
• 1 inch Cinnamon stick
• 1 Mace blade
• ½ tsp Fenugreek seeds (methi)
• 2 tbsp Kasuri methi (dried fenugreek leaves)

Powders

• 3 tbsp Kashmiri red chilli powder
• 1 tbsp Dry ginger powder (sonth)
• 1 tbsp Garlic powder
• 1 tsp Amchur (dry mango powder)
• 1 tsp Black salt (kala namak)
• 1 tsp Beetroot powder

Method

1. Roast the whole spices. Dry roast the coriander, cumin, peppercorns, cloves, both cardamoms, cinnamon, mace and fenugreek seeds over low heat until fragrant and a shade darker.
2. Toast the kasuri methi. Turn off the heat and stir the kasuri methi in the hot pan until crisp and fragrant. Tip everything onto a plate.
3. Cool. Leave to cool completely.
4. Grind. Grind the roasted spices to a fine powder. Add the chilli powder, ginger powder, garlic powder, amchur, black salt and beetroot powder and pulse to mix.
5. Sieve. Sieve to remove the cardamom husks and cinnamon splinters, and regrind anything left behind.
6. Store. Keep in an airtight jar away from light, which fades the red. Good for 3 months.

Tips

For 500 g chicken or paneer, mix 1 1/2 tbsp with 1/2 cup thick yoghurt, 1 tbsp ginger-garlic paste, lemon juice, salt and a little mustard oil. Use it for Tandoori Chicken and Paneer Tikka Kathi Roll on this site, and for fish tikka, tandoori gobi and mushrooms.