Tandoori Masala Powder - A Flavourful Traditional Blend Enjoyed in Indian and Pakistani Cooking

Head to Northern India or Pakistan and you'll likely have enjoyed food spiced with various tandoori masala powders. Luckily there is no need to travel all that way when you can easily rustle up your own at home in just minutes which will allow you to add the unique flavours of these countries to your home cooked meals. (See the bottom of the page for more of my homemade blends and seasonings)

What You'll Need: (makes about 8-9 tablespoons)

4 tbsp coriander seeds
3 tbsp cumin seeds
1 tbsp paprika powder
1 tbsp ground ginger
2-3 tsp salt (see note below)
2 tsp cayenne pepper
2 tsp amchoor (mango powder)
2 tsp cloves
3 inch piece of cinnamon
4-5 mace blades

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Break up the cinnamon stick so the pieces fit in your grinder
  • Grind the cinnamon pieces along with the coriander, cumin, salt, cloves and mace blades
  • Once ground, sieve into a bowl
  • Finally, stir in the ginger, cayenne, paprika and amchoor powders

Store your tandoori masala powder in a cool place in an airtight jar and out of direct sunlight. Use within 3 months before making a fresh amount.

Salt Note: You can use regular table salt for this masala powder and it'll still taste fab, but I recommend using a quality sea, rock or kosher salt. These are less processed, so not only healthier, they'll add more flavour!



Ingredient Note:
 I recommend using a few whole spices for this tandoori mix if you have them available. If not, use pre-ground powders and reduce the amounts by half. So if it says 4 tablespoons of coriander seeds, you would use 2 tablespoons of ground coriander. Reduce any others you don't have whole by half as well and stir in with the other powders when making.

Toasting and Grinding Tips:

Tandoori masalaTandoori Masala

Note: You could dry toast the whole coriander, cumin and cloves prior to grinding and combining with the other ingredients. This will add even more flavours to the finished blend. Read more about this recommended cooking technique. (Link opens in new window)

Note 2: If you want the bright red colour (a Western addition), you'll need to add red food colouring which is not in the above recipe.


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After Making Your Tandoori Masala Powder You May Like to Try...

Chat Masala - The 
Unique Sweet and
Sour Indian Mix

A Simple Masala 
With Added Smoky 
Black Cardamom

A Collection of 
Homemade Dry
Rubs For Tastier
Home Cooked Food


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