Make your very own Homemade Tandoori Masala with this simple and easy step by step recipe. Once you try it, you’ll never use store bought again! Vegan and gluten-free spice mix.
Homemade Tandoori masala is an authentic spice mix used in Indian cooking to flavor meals prepared on the grill, or in the oven. A few tablespoons of this spice mix adds a smoky flavor to any dish – veg or non-veg. This spice blend can be found at your nearest Indian grocery store but taste may vary according to brand.
When it comes to homemade from scratch recipes, I have a long list of spices that I like to make at home including garam masala powder, homemade sambar powder, chana masala and many more.
I believe that nothing beats the aroma of a homemade spice mix – so fresh, aromatic and melded with flavors.
Homemade spice mixes add a personal touch to any dish and the flavor is so much richer and better than the store bought ones. I love the contrasting flavors that homemade spices offers in every bite.
Why Make Homemade Spice at home?
I know some of you might be thinking why bother to make homemade when we can find one in store? Well, the answer is simple. Homemade spice mixes have –
- No artificial ingredients and preservatives
- Tastes wonderful
- A spice mix that matches your taste buds
- It’s fresh
- and above all, it’s homemade just the way you like it!!
This homemade tandoori masala is a basic recipe that is prepared with dry spices that you can find easily in your pantry (leaving out a few). Rest of the spices can be found at your local Indian grocery store.
How to Make Homemade tandoori Masala?
Heat a heavy bottomed pan on a low flame. Combine the whole spices (Cinnamon sticks, Cloves, Mace, Cumin seeds, Coriander seeds, Black peppercorns, Black cardamom, and Green Cardamom. Dry roast them on a medium-low flame for 2-3 minutes. Keep stirring and as they start emitting their aroma take it off the flame.
Mix in all the powdered spices like ginger powder, Garlic powder, Nutmeg powder, dry Red food color or dry beetroot powder, and fenugreek leaves to the pan. Mix it well. Let the spices cool completely.
Once cooled, grind the spices to its powdered form. Store in an airtight container and good for 5-6 months.
Homemade Tandoori Masala is very versatile spice mix Use this spice mix to flavor any veggies, paneer, tofu or non-veg dishes like
- Tandoori chicken,
- paneer tikka masala and more delicacies.
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. 🙂
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Homemade Tandoori Masala
Ingredients
- 2 teaspoons Ginger powder
- 2 teaspoons Garlic powder
- 1 teaspoon Nutmeg powder
- 1 teaspoon Dry Red food color or dry beetroot powder
- 1 tablespoon Fenugreek leaves (Kasoori methi )
- 3 sticks of Cinnamon sticks
- 2 teaspoon Cloves
- 2 teaspoon Mace
- 3 tablespoons Cumin seeds
- 4 tablespoons Coriander seeds
- 2 teaspoons Black peppercorns
- 2 teaspoons Black cardamom
- 2 teaspoons Green Cardamom
- - Salt to Taste
Instructions
- Heat a heavy bottomed pan on a low flame. Combine the whole spices (Cinnamon sticks, Cloves, Mace, Cumin seeds, Coriander seeds, Black peppercorns, Black cardamom, and Green Cardamom. Dry roast them on a medium-low flame for 2-3 minutes. Keep stirring and as they start emitting their aroma take it off the flame.
- Mix in all the powdered spices like ginger powder, Garlic powder, Nutmeg powder, dry Red food color or dry beetroot powder, and fenugreek leaves to the pan. Mix it well.
- Let the spices cool completely. Once cooled, grind the spices to its powdered form.
- Sieve the blended through a sieve. If there are some coarse particles left behind in the sieve, then blend it again and sieve again.
- Store in an airtight container and good for 5-6 months.
- Your homemade tandoori masala is ready for future use.
Nutrition Information
Recipe Notes
Sualdam says
October 17, 2018 at 5:28 pmRuchi, a question for you.
In your recipe listing you mention Kasuri/Kasoori Methi OR Fenugreek Seeds.
Can you explain that for me? I know that Methi is the Hindi name for Fenugreek, but leaves and seeds have totally different flavours. I note that your photograph shows the dried leaves.
Many thanks
Ruchi says
October 17, 2018 at 6:29 pmSualdam,
That’s a typo. Its fenugreek leaves not seeds.
Naples says
July 25, 2017 at 11:58 pmI love the fragrance of this spice mixture while grinding. I don’t prepare Indian dishes but use this blend on potatoes and veggies to give an oomph. I must say this is better than the stuff I buy at the market, Thanks!
Ruchi says
July 28, 2017 at 5:49 pmThanks you!
Christine says
July 23, 2017 at 7:55 pmNot sure why people have to point the mistakes. Enjoy the effort that this person has put into. BTW, yum masala. I was looking for authentic tandoori masala and came across your blog through Pinterest. Must say you have amazing recipes. Thanks for sharing!
Ruchi says
July 24, 2017 at 7:24 pmPleasure is all mine Christine. Glad you found what you were looking for. 🙂
Bonita says
April 6, 2017 at 9:20 amIs 1tbsp of fenugreek seeds not too much?
Ruchi says
April 6, 2017 at 11:22 amI find it perfect for 1 cup of Tandoori Masala but feel free to reduce it to 1/2 tablespoon to suit your taste buds.
Thanks!
Sudipta says
January 25, 2017 at 8:13 amHi is it possible to make ginger and garlic powder in home??
Ruchi says
January 26, 2017 at 9:36 amYes its possible.
For ginger powder – Peel and slice ginger. Add it to a baking tray and bake for an hour @200 degree F. It should feel crumbly and dry. Allow it to cool completely. Transfer it to a blender/grinder and ground it to its powdered form.
For Garlic powder – Peel garlic and spread it on a baking sheet. Bake for 1 hour 30 minutes @200 degree F until it feels crumbly and dry. Allow it to cool completely. Transfer it to a blender/grinder and ground it to its powdered form.
Other way would be let ginger and garlic dry naturally under the sun. This may take couple of days and full sun of 6 hours until they turn dry. Hope this helps. Thanks!
Monica says
January 11, 2017 at 10:48 pmHi Ruchi
Where can I find beetroot powder? I searched in all grocery stores nearby but no luck..where do you get it from and which brand?
Ruchi says
January 12, 2017 at 7:50 amMonica, it’s homemade. To make it at home –
Peel and slice beets. Arrange them in a single layer and bake at 200 degree F for 2 hours or until crispy and dry.
Allow it to cool completely. Ground the dried beetroot chips to its powdered form. Homemade beetroot powder is ready.
Monica says
January 9, 2017 at 11:42 amHi Ruchi
Can you tell how much of cinnamon in gms?
Ruchi says
January 9, 2017 at 4:40 pmMonica – 1 teaspoon is 5 grams so 2 teaspoon equals 10 grams.
Please refer to this chart for conversions – https://www.ruchiskitchen.com/conversion-chart-grams-liters-gallons-cups-ounces/
Ruchi says
January 4, 2017 at 7:49 amThanks for stopping by Dan.
Unfortunately, I don’t have measurements for the grounded ingredients.
Carol Ann says
May 23, 2016 at 7:27 pmWhy is food coloring an additive? What is the food coloring made of? I am excited to make this mix.
Ruchi says
May 23, 2016 at 9:19 pmThanks for stopping by Carol! Glad you liked the recipe. Sometimes color additives are added in food color to attain a deep red color. But, if you are looking for a natural food color try beetroot powder and it words great. Lately, I have been using beetroot powder in my tandoori recipes and it gives a wonderful color to my dishes. Hope that answers your query!
sangeeta says
January 9, 2016 at 2:48 amReally homemade masala is very testy
RK says
January 9, 2016 at 8:52 amThanks dear. 🙂
Janell says
June 19, 2015 at 12:35 amFinally I have my hands on homemade Tandoori masala. Wonderful way of explaining and I second your thought nothing can beat a homemade stuff. You are my cooking star Ruchi. I love tandoori specialties but have no access to tandoori masala. You are my savior.Thanks
RK says
June 20, 2015 at 9:47 amThanks Janell.
Sabrina says
June 1, 2015 at 9:38 pmI have no Indian store in my province which sells tandoori masalee. Printed a list from your website, assembled all the raw ingredients and made my very own masalee for the first time.Loving it. Thanks!!
RK says
June 2, 2015 at 9:01 pmGlad you liked it Sabrina and thanks for stopping by!!
Minky says
May 18, 2015 at 9:56 amNo struggle in finding a tandoori masala now, I have it with me all homemade and no additives. Kudos to you and all your hard work.
RK says
June 9, 2015 at 9:39 pmThanks Minky, glad to hear that you liked the recipe 🙂
Suzanna says
May 8, 2015 at 9:53 amHey Ruchi,
We don’t get Tandoori Masala here in Venice Indian store. Prepared it today with almost all the masala and it smells exactly like the original one. Can’t wait to try your tandoori chicken recipe.
Thanxs
Suzanna
RK says
May 8, 2015 at 10:43 pmThanks for stopping by Suzanna! Sure give it a try and if possible share your experience 🙂
Mitzi says
April 12, 2015 at 11:49 pmWe don’t get Tandoori masala in our Indian store in Paris, so I followed your recipe to the T and got great results. Thanks looking for garam masala recipe can you post that soon.
RK says
April 15, 2015 at 5:24 pmSure Mitzi will look into your request and thanks for stopping by!!