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
2 tsp amchoor (mango powder)
2 tsp ginger powder
2 tsp cayenne pepper
2 tsp cloves
2 tsp salt (see note below)
3 inch piece of cinnamon
4-5 mace blades
tbsp = tablespoon
tsp = teaspoon
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.
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.
Salt Note: You can use regular table salt for this masala powder and it'll still taste fab, but I recommend using a quality salt: sea, rock, flakes etc. These are usually less processed, so a bit healthier and they'll add more flavour to your blend and food.
Ingredient Note: I recommend using a few whole spices for this tandoori powder if you have them available. If not, use pre-ground powders and reduce the amounts the recipe requires by half. So if it says 4 tablespoons of coriander seeds, you would 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.
Click here to Subscribe to my Youtube Channel
(Link opens in new window)
Chat Masala - The
A Simple Masala
A Collection of