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Tandoori Spice Mix - A Flavourful Blend Enjoyed in Traditional Indian and Pakistani Cuisine

If you enjoy a visit to your local Indian restaurant, then food (probably chicken or lamb) flavoured with tandoori spice is something you're sure to have experienced. This unique blend, hailing from Northern India, Pakistan and various other countries is a flavour-packed mix with numerous uses. (See the bottom of the page for other recipes)

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

3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp chili powder
1 tbsp garlic powder
2 tsp green cardamom pods
2 tsp ginger powder
1 tsp whole cloves
1 tsp saffron strands (optional)
3 inch piece of cassia-cinnamon (or other cinnamon)
2-3 whole star anise
2 tsp salt (see note 2 below)

tbsp = tablespoon
tsp = teaspoon

Directions:

• Break up the cassia-cinnamon and star anise

• Grind the cinnamon and star anise pieces along with the coriander and cumin seeds, salt, cloves and cardamom pods

• Once ground, sieve into a bowl

• Add the ginger, chili and garlic powders to the bowl and combine

• Finally, and if using, crumble in the saffron threads and combine again
  
  

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

Note: To get even more flavours and aromas from the whole ingredients, I recommend dry toasting the coriander, cumin, cardamom and cloves prior to cooling, grinding and combining. This only takes a few minutes and is recommended. Read more about this easy to do cooking technique. (Link opens in new window)

Note 2: Whilst you can use regular table salt for this tandoori spice I recommend using a less processed salt: sea, rock or kosher for example. Not only is it healthier, it will add more flavour to your blend and therefore your tandoori cooking.

Ingredient Note: I recommend using a few whole ingredients for this tandoori spice mix if you have them available. If not, use pre-ground powders and reduce the amounts by half. For example, it says 4 tablespoons of coriander seeds you use 2 tablespoons of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with the other powders when making. (If you don't have whole cinnamon and star anise use 2 teaspoons of pre-ground for both).

A Step-by-Step Instructional Video

Here's a video of how I made the above Tandoori powder. If you enjoyed it and have a Youtube account, you can click the SUBSCRIBE button in the bottom right corner in the video, OR click the SUBSCRIBE link below the video...

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Homemade Tandoori Spice Powder

Preparation and Usage Tips: 

There are various ways of using this flavouring...

...Use it as a general seasoning/rub for meat, or, sprinkle over cooked veg and fish. Maybe combine a teaspoon or two with olive oil and use as a salad dressing, or probably the most popular way, combine with some Greek/plain yoghurt, lemon juice and a touch of olive oil before marinating some chicken or lamb prior to grilling or oven cooking.

After Making Your Tandoori Spice You May Like to Try...

Chat Masala - The  Unique Sweet and Sour Indian Blend

A Stronger Masala  With Smoky Black Cardamom Seeds

A Collection of Dry Rubs For Tastier Grilling & Frying

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