Traditional Homemade Tandoori Masala

Hey everyone! If you know me you know I love to eat butter chicken and chicken tikka masala! I also really love to use simple tandoori chicken as a base for many other dishes such as wraps or even tandoori salmon or shrimp. You can have great tandoori food at any time using this powerful spice and you can make it right from home to truly enhance your tandoori adventures! Enjoy experimenting with this versatile spice!

  • 20 g Kashmiri red chiles
  • 20 g coriander seeds cumin seeds
  • 25 g cumin seeds
  • 17.5 g whole black peppercorns
  • 10 g whole cloves
  • 1 tbsp green cardamom
  • 1 tsp fenugreek seeds
  • 1.5 3" sticks of cinnamon
  • 1/2 tbsp adjwine/carom seeds
  • 1/2 heaping tablespoon ginger powder
  • 1 tsp garlic powder
  • 1 tsp turmeric powder
  • 25 g Kashmiri red chilli powder

  1. Heat a pan on medium heat and add the spices onto the pan and roast for about 4 minutes, making sure to shake the pan every 15 seconds to ensure the spice don't burn. Roasting helps intensify the flavours in the spices. Then let the spices cool for 15 minutes.
  2. Once the spices have cooled, grind in a blender. 
  3. Mix the remaining spices and using a whisk, give the mixture a nice stir to ensure everything is well combined.


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