Make your very own Homemade Tandoori Masala with this simple and easy step-by-step recipe. This Tandoori spice blend is made with assorted spices that lend their unique flavors and aromas to the mix and packs each morsel of the dish with flavor and bliss!
Once you try it, you’ll never use store-bought again. Vegan and gluten-free spice mix.
Tandoori dishes have always enticed the gourmet across the globe. Being a significant part of Indian cuisine, tandoori dishes are not just food for many but an entire emotion.
Besides the exquisite aroma that makes these dishes utterly swoon-worthy, they are loved for their distinct earthy taste and characteristic flavor. And what makes these dishes so incredibly delicious?
Well, the magic comes from the homemade spice blend that forms an integral part of any tandoori dish!
What is Homemade Tandoori Masala
Tandoori masala is an authentic blend of a variety of spices. Each spice lends its unique flavor and fragrance to make this masala mix a wonderful indulgence. It is used primarily for marinating veg and non-veg food like paneer, tofu, mushrooms, mutton, chicken, and veggies.
You may even sprinkle it over gravies and stews, salads, and soups to get the characteristic smoky-earthy taste of a tandoor-cooked food.
It is readily available in the nearby grocery store at most places, but the homemade one undoubtedly surpasses the store-bought ones.
A pre-mix tandoori masala makes marinating and grilling any delicious tandoori dish a breeze. You can make the spice mix ahead of time and use it when you need to prepare your favorite tandoori recipe.
Difference between Tandoori masala and garam masala
Although both tandoori masala and garam masala are prepared with almost a similar combination of spices, tandoori masala is milder than garam masala.
Due to Kashmiri Red chilies, tandoori masala has less heat and is a more appealing color. Of course, the flavor differs due to the quantity and change of a few spices.
Tandoori masala mix is used in the marinade for dishes cooked in a tandoor or oven, and it is mixed in for optimum flavor. Whereas, Garam masala is sprinkled on Indian curries and dishes to add a distinctive and earthy flavor.
Reasons You’ll ♡ make Tandoori masala at home
Homemade mixes are always a better option as compared to store-bought ones. Even if buying one is a simpler alternative at times, when it comes to taste and authenticity, this homemade Tandoori masala mix has the upper hand because:
- It is quick, easy, and can be equipped with the spices that are already available in the pantry.
- Can be customized according to individual tastes.
- Freshly pound mixes are packed with fragrance, and they taste just fantastic.
- Free from any artificial ingredients and preservatives.
- A versatile mix that can be used to flavor almost anything.
The best part is that you can prepare your own fresh and flavorful Tandoori masala at home in less than half an hour and give the recipe your personal touch.
Homemade Tandoori Masala Ingredient List
Ginger Powder — Adds an intense aroma and a slightly pungent flavor to the masala. You can use freshly ground ginger powder for this masala recipe.
Garlic Powder — It brings a mild flavor and aroma to the masala. You can use homemade garlic powder, too, for this recipe.
Nutmeg Powder — Nutmeg enriches the masala with its distinctive warm and nutty flavor and also with its added citrusy notes.
Fenugreek seeds (methi dana) — Not only are fenugreek seeds used as the flavor-enhancing additive in dishes, but they also have several health benefits. They are only used in limited amounts due to their bitterness.
Cinnamon — Cinnamon is known for its distinct sweetness and unique flavor, besides its amazingly unique aroma that takes the dish to the next level.
Cloves — A warm and aromatic spice with a sharp aroma and an intense flavor. It is used here to add its unique flavor to our tandoori masala powder.
Mace — This spice carries a woody, warm feel, a subtly sweet flavor, and a mild spicy kick. This is added to the masala mix to bring out its unique taste.
Cumin seeds — Added for their unique earthy tone and an intense warming flavor that lends depth to the masala.
Coriander seeds — This spice forms the base ingredient of our Tandoori masala mix. It brings about a subtle woody flavor that is so peculiar to it. It also helps blend the flavors of other spices while lending an impactful character.
Black Peppercorns — Adds more depth and intense flavor to our masala mix while uplifting the flavors and aroma of other spices.
Black Cardamoms — The highly flavorsome and fragrant spice, black cardamoms are added to enhance the overall flavor of our masala mix.
Green Cardamom — A trendy spice in every household, green Cardamoms are used in the masala mix for their flavor and exotic aroma. It lends a slightly sweet, warm, spicy touch with a fresh and delightful aroma.
Whole dried Kashmiri Red Chilies — These chilies do not carry much heat but impart a terrific color to any dish. Here we add it to the masala mix to get an intense and appealing color.
Beetroot powder — It has a very mild sweet taste, but it’s added to the masala mix to render a more enticing color to our tandoori dishes.
How to make Homemade Tandoori Masala
Don’t let the long list of ingredients and the steps-to-make-this-Homemade Tandoori Masala deter you from trying this recipe. So let’s learn how to make tandoori masala at home.
Dry roast Kashmiri dry chilies — Add whole dried Kashmiri chilies to a heavy-bottomed wide pan. Dry-roast them (stirring occasionally) until fragrant. This will take about 6-7 minutes over medium heat. Take it off the heat and set them aside to cool. Remove the stems and transfer them to a blender. Blend until the chilies turn into a fine, smooth powder. Set them aside.
Dry roast whole spices — Combine the remaining spices (listed under whole spices) in a skillet and dry-roast over medium-low heat, stirring frequently until they smell toasty fragrant, and slightly dark in color. Take it off the heat and set them aside to cool. Transfer them to a blender and blend until the whole spices turn into a fine, smooth powder.
Grind and assemble — Combine garlic powder, ginger powder, nutmeg powder, salt, and beetroot powder in a large mixing bowl. Add the powdered whole spice mix and powdered chilies to it. Mix until well blended. Now, transfer this tandoori masala mix through a fine strainer. Sift the tandoori blend through the fine sieve and discard what’s left in the strainer.
Your homemade tandoori masala is ready for future use.
Versatile masala mix — Tandoori masala mix can be used to prepare a variety of unique tandoori or grilled dishes with veggies, paneer, tofu, and non-veg too.
Expert tips and Variations
Dry roast — Dry roast the spices on a medium-low flame in a heavy-bottomed wide pan. Do not turn the flame on high, as it may burn away the spices.
Alter any spice — Every spice adds a distinct flavor and aroma to the spice mix. Among these assorted spices, some are overly flavorful or warm. If you find any herb stronger and overpowering the fragrance or flavor of other spices, feel free to modify the quantity of that particular spice. Examples of such spices are cinnamon, nutmeg, cloves, etc.
Customizable — The best part of preparing any masala mix at home is that you can customize it the way you want. If you’re going to reduce the quantity of any particular spice, you can freely do that. Feel free to omit it if you don’t have a liking for it.
Food coloring — Sometimes, color additives are added to food color to attain a deep red color. But if you are looking for a natural food color, try beetroot powder, which works great. Lately, I have been using beetroot powder in my tandoori recipes, which gives my dishes a beautiful color.
Sieve through the strainer — Sieving through a filter ensures that you get a nicely powdered masala. The coarse particles left behind can be blended again and added to the masala.
Let me know what you think!
I love to prepare my homemade tandoori masala, and I encourage you to try it, as it will help you take your culinary experience a notch up.
So let us begin with preparing this authentic Tandoori masala that makes the most flavorful and unbelievably irresistible tandoori dishes ever!
Should you make this homemade spice blend, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
HUNGRY FOR MORE FAMILY-FAVORITE RECIPES? TRY THESE-
Homemade Tandoori Masala
INGREDIENTS
POWDERED SPICES
- 2 teaspoons Ginger powder
- 2 teaspoons Garlic powder
- 1 teaspoon Nutmeg powder
- 1 teaspoon Salt
- 2 teaspoons Beetroot powder
WHOLE SPICES
- ¾ cup Whole dried Kashmiri chilies
- 4 teaspoons Methi dana (Fenugreek seeds)
- 4 pieces Cinnamon sticks 1-inch each
- 2 teaspoons Cloves
- 4 pieces Mace
- 3 tablespoons Cumin seeds
- ½ cup Coriander seeds
- 4 teaspoons Black peppercorns
- 5 pieces Black cardamom seeds and shell included
- 2 teaspoons Green Cardamom seeds and shell included
INSTRUCTIONS
- Add dried Kashmiri chilies to a heavy-bottomed pan and dry-roast them (stirring occasionally) until fragrant. This will take about 6-7 minutes over medium heat.
- Take it off the heat and set them aside to cool. Remove the stems and transfer them to a blender.
- Blend until the chilies turn into a fine, smooth powder. Set them aside.
- Combine the remaining spices (listed under whole spices) in a skillet and dry-roast over medium-low heat, stirring frequently until they smell toasty fragrant and slightly dark in color.
- Take it off the heat and set them aside to cool. Transfer them to a blender.
- Blend until the whole spices turn into a fine, smooth powder.
- Combine garlic powder, ginger powder, nutmeg powder, salt, and beetroot powder in a large mixing bowl. Add the powdered whole spice mix to it.
- Add powdered chilies to the bowl.
- Mix until well blended.
- Now, transfer this tandoori masala mix through a fine strainer.
- Sift the tandoori blend through the fine sieve and discard what's left in the strainer.
- Your homemade tandoori masala is ready for future use.
- Store in an airtight container and good for 5-6 months.
RECIPE NOTES
Frequently asked Questions
Can I make Tandoori masala in batches? Yes! You can make Tandoori masala in smaller batches and use it when making tandoori dishes. Should I remove the cardamom seeds from the pods before roasting? No, that’s not required. Grind the whole cardamom and the seeds because seeds carry more flavor and add a bold touch to the tandoori spice blend. Can I store Tandoori masala? Yes, you can store your Tandoori masala mix in an airtight container. It stays good for 5- 6 months. Best way to store — Keep the freshly prepared masala mix in an airtight container so that its fragrance and potency remain intact. Storing in ordinary containers may make it lose its quality. What can I do if ginger or garlic powder is not available nearby? You can always prepare ginger powder and garlic powder at home if it is not available nearby. The method for preparing your fresh ginger powder and garlic powder is mentioned below: For Ginger Powder:- Clean the ginger, peel, and slice it.
- Transfer it to a baking tray and bake for an hour at 200 degrees F until it is crumbly and dry.
- Allow it to cool completely.
- Transfer it to a blender/grinder and ground it to form a powder.
- Peel garlic and spread it on a baking sheet.
- Bake for 1 hour 30 minutes at 200 degrees F until it feels crumbly and dry.
- Allow it to cool completely.
- Transfer it to a blender/grinder and ground it to form a powder.
- Another way would be to let the ginger and garlic dry naturally under the sun.
- This may take a couple of days, including full sun of 6 hours, until they turn dry.
We 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.
Sure Mitzi will look into your request and thanks for stopping by!!
Hey 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
Thanks for stopping by Suzanna! Sure give it a try and if possible share your experience 🙂
No 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.
Thanks Minky, glad to hear that you liked the recipe 🙂
I 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!!
Glad you liked it Sabrina and thanks for stopping by!!
Finally 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
Thanks Janell.
Really homemade masala is very testy
Thanks dear. 🙂
Why is food coloring an additive? What is the food coloring made of? I am excited to make this mix.
Thanks 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!
Hi Ruchi
Can you tell how much of cinnamon in gms?
Monica – 1 teaspoon is 5 grams so 2 teaspoon equals 10 grams.
Please refer to this chart for conversions – http://www.ruchiskitchen.com/conversion-chart-grams-liters-gallons-cups-ounces/
Hi is it possible to make ginger and garlic powder in home??
Yes 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!
Not 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!
Pleasure is all mine Christine. Glad you found what you were looking for. 🙂
I 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!
Thanks you!
Hi Ruchi,
Do you remove the seeds first from the black and green cardamom and are measuring the seeds when you say 2 tsp?
Firoza, I keep the seeds intact.
Seeds carry more flavor.
Hi Ruchi, I think the metric conversion calculator is screwy. When I hit metric to weigh spices it converted the 2 tsp green cardamom to 2 cups!
Thanks for the pointers, Jen; I have fixed that. 😊
Thanks for recipe. Do you remove the cardamom seeds from the pods before roasting? Or do you remove them from the pics before grinding?
Sarah, I grind the seeds along with the pods.
This is the best recipe I’ve come accross for an authentic tandoor masala. As a base to go from, what quantities of each spice should I start with though?
Thank you, Benny! The quantities for each spice are mentioned in the recipe card at the bottom of each page.
Can i just use the green cardamon because in malaysia hardly to find the black cardamon
Norehan, black cardamom has a smoky yet pungent flavor that adds a great taste to the masala. If that is unavailable in your region, try substituting it with cinnamon, as it will offer a warm, sweet, and slightly spicy flavor that will balance it out.
Followed your recipe to make tandoori masala. Have used the masala in a variety of my dishes. Everyone in the family loved the flavours. Thank you so much.
So glad you liked the recipe. Thank you 😊
Hi Ruchi,
Thans for sharing – looking forward to making it. What would you say the yield is from this recipe in terms of cups?
Thanks!
Thank you, Kiran! This recipe yields appx. 1.5 cups of dry masala powder.
Hello Monica, fenugreek seeds are mentioned in the ingredient list as Methi Dana.
I have both, fenugreek leaves and methi seeds, which one should I use. I don’t see mention of Kasoori methi.
Sualdam,
That’s a typo. Its fenugreek leaves not seeds.
I 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!
Monica, 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.