Tandoori masala is easy to make and fresh ground spices make it special.
- 3 tbsp coriander seed
- 1 tbsp cumin seed
- 3 blades mace - about 1-2 grams
- 1 tsp black pepper corns
- 1 inch cinnamon not cassia for a change
- 3 clove
- 3 green cardamom
- 1 tbsp paprika for colour
- 2 tsp kashmiri chili powder
- 1 tsp turmeric
- 4 tsp amchoor powder
- 1 tsp granulated garlic powder
Toast your whole spices
Pre-heat a small skillet over medium-low heat. Toast the spices, shaking the pan constantly, until fragrant. This should take about 2 minutes.
Allow whole spices to cool. Transfer to a spice grinder (I like my old blade style coffee grinder for this). Grind to powder.
Combine with powder spices and shake well to combine. Store in a glass jar in a cool, dark place.
Use your tandoori masala
You can use it as is in dishes calling for tandoori masala. You may need to up the salt. If a recipe calls for store-bought tandoori masala they are counting on the salt in the mix.
To make a simple tandoori marinade combine 3 tbsp tandoori masala, 1 tbsp garlic ginger paste, 2 tsp of salt, 1 tsp of kasoori methi and 1/4 cup of vegetable oil. A little naga pickle is nice if you like some extra heat. A little mint sauce is a nice touch as well if you have it. Stir to combine.
Pour over your chicken and mix. Marinate up to 4 hours. Squeeze the juice of 1/2 a lemon and mix again. BBQ. Preferably over charcoal. Or in your pizza oven to mix things up.
Serving: 8tbsp | Calories: 227kcal | Carbohydrates: 46g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 771mg | Fiber: 16g | Sugar: 5g | Vitamin A: 4762IU | Vitamin C: 6mg | Calcium: 261mg | Iron: 11mg