Tandoori Masala

Tandoori Masala

A fragrant spice blend of toasted cumin, coriander, and smoked paprika for tandoori-style cooking.

Total 15 min Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This dry spice mix combines warm, earthy spices with a touch of tang to season chicken, paneer, or vegetables before grilling or roasting. Toasting the whole spices first deepens their flavor, and the blend keeps well for weeks in a sealed jar. Use it as the dry base for tandoori marinades mixed with yogurt and lemon.

Ingredients

  • 1/4 cup cumin seeds
  • 1/4 cup coriander seeds
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground turmeric
  • 1 tablespoon garlic powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cardamom
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground cloves
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon amchur (dried mango powder)

Method

  1. In a dry 9-inch skillet over medium heat, toast the cumin seeds and coriander seeds, shaking the pan often, until fragrant and a shade darker, about 2 to 3 minutes.

  2. Transfer the toasted seeds to a plate and let cool completely, about 5 minutes.

  3. Grind the cooled seeds to a fine powder using a spice grinder or mortar and pestle.

  4. In a medium bowl, whisk together the ground cumin and coriander with the smoked paprika, turmeric, garlic powder, ginger, cinnamon, cardamom, cayenne, cloves, black pepper, salt, and amchur until evenly combined.

  5. Transfer the tandoori masala to an airtight jar and store in a cool, dark place for up to 3 months.

Rate this recipe

★ 4.0 (1)

Tandoori Masala

This dry spice mix combines warm, earthy spices with a touch of tang to season chicken, paneer, or vegetables before grilling or roasting. Toasting the whole spices first deepens their flavor, and the blend keeps well for weeks in a sealed jar. Use it as the dry base for tandoori marinades mixed with yogurt and lemon.

15 min 16 oz 12 cal

Ingredients

  • 1/4 cup cumin seeds
  • 1/4 cup coriander seeds
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground turmeric
  • 1 tablespoon garlic powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cardamom
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground cloves
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon amchur (dried mango powder)

Method

  1. 1

    In a dry 9-inch skillet over medium heat, toast the cumin seeds and coriander seeds, shaking the pan often, until fragrant and a shade darker, about 2 to 3 minutes.

  2. 2

    Transfer the toasted seeds to a plate and let cool completely, about 5 minutes.

  3. 3

    Grind the cooled seeds to a fine powder using a spice grinder or mortar and pestle.

  4. 4

    In a medium bowl, whisk together the ground cumin and coriander with the smoked paprika, turmeric, garlic powder, ginger, cinnamon, cardamom, cayenne, cloves, black pepper, salt, and amchur until evenly combined.

  5. 5

    Transfer the tandoori masala to an airtight jar and store in a cool, dark place for up to 3 months.