Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian, Pakistani and Afghan cooking. The specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, cumin, cayenne pepper, and other spices and additives (e.g. lemon juice …). The spices are often ground together with a pestle and mortar.
Tandoori masala is used extensively with dishes as Tandoori chicken. In this dish, the chicken is covered with a mixture of plain yogurt and tandoori masala. The chicken is then roasted in the tandoor at very high heat. The chicken prepared in this fashion has a pink-colored exterior and a savory flavor.
Other chicken dishes, in addition to tandoori chicken, use this masala, such as tikka or butter chicken, most of them Punjabi dishes. It can be used with meat other than chicken, for example, in tandoori fish or paneer tikka.
If prepared yourself, the masala can be stored in airtight jars for up to 2 months. However, nowadays, packets or canisters of tandoori chicken masala are also readily available at major Indian supermarkets, with varying tastes depending on the brand. This convenience has led to many Indians and Pakistanis buying the masala rather than making it at home.
- Coriander seeds, 2 Teaspoons
- Cumin seeds, 1.5 Teaspoons
- Turmeric powder, 1 Teaspoon
- Garlic Powder, 2 Teaspoons
- Ginger powder, 1 Teaspoon
- Mango powder (amchoor), 1 Teaspoon
- Paprika, 2 Teaspoons
- Red Chili powder, 1 Teaspoon
- Mint powder, 1 Teaspoon
How to make a Tandoori Masala Powder
- Spray oil in a non-stick frying pan and roast coriander and cumin seeds till they turn aromatic.
- Mix all the ingredients and grind into a fine powder using a grinder.
- Store tandoori masala in a air-tight bottle and use tandoori masala powder spice when required.