Create your own tandoori masala recipe and you can enjoy the unique taste of Northern Indian and Pakistani cuisine anytime you wish. This traditional blend can be made in minutes and is especially good for flavouring meat, chicken and fish. (See the bottom of the page for links to more of my recipes)
Note: If you can, try and use a few whole ingredients for this tandoori spice mix as these will add the best flavours. If you only have pre-ground powders to hand, use these and reduce the quantities the recipe requires by half. So for 2 tablespoons of whole cumin you would use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 10 tablespoons)
4 tbsp coriander seeds (cilantro)
2 tbsp cumin seeds
1 tbsp black peppercorns
1 tbsp ground ginger
1 tbsp amchoor (mango powder)
2-3 tsp chili powder (hot or mild)
2 tsp turmeric
1-2 tsp sea salt
1 tsp cloves
1 tsp grated nutmeg
2 inch piece of cinnamon
4-5 mace blades
15-20 curry leaves (optional)
tbsp = tablespoon
tsp = teaspoon
Store your tandoori masala powder in an airtight jar out of direct sunlight. Use within 3 months.
Note: If you would like the bright red colour you normally associate with this recipe, you'll need to add red food colouring. I don't use it as it's full of chemicals.
Note 2: You can dry toast the cilantro, cumin, peppercorns and cloves before grinding and combining. This recommended cooking technique really brings out their fabulous flavours and aromas. Read more about toasting and grinding. (Link opens in new window)
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