Go Back
+ servings
Bowl of tandoori masala from above.
Print Recipe
4.89 from 18 votes

tandoori masala

Tandoori masala is easy to make and fresh ground spices make it special.
Prep Time5 minutes
Cook Time5 minutes
Course: spice mix
Cuisine: Indian
Keyword: tandoori masala, tandoori spice mix
Servings: 1
Calories: 227kcal
Author: romain | glebekitchen


whole spices

  • 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

ground spices

  • 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