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    Homemade Tandoori Masala

    April 10, 2015

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    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 - RuchiskitchenHomemade 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.

    Homemade tandoori masala - Ruchiskitchen

    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.

    Homemade Tandoori Masala

    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

    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

    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 - Ruchiskitchen
    Print
    4 from 2 votes
    Course Spices
    Cuisine Indian
    Keyword Homemade Tandoori Masala, How to Make Homemade tandoori Masala Spice Mix
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 1 CUP
    Calories 253kcal
    Author Ruchi

    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
    US Customary - Metric

    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.
      Hoemade Tandoori Masala - Ruchiskitchen
    • 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.
      Homemade Tandoori masala - Ruchiskitchen
    • Your homemade tandoori masala is ready for future use.
      Homemade Tandoori masala - Ruchiskitchen

    Nutrients

    Nutrition Facts
    Homemade Tandoori Masala
    Amount Per Serving
    Calories 253 Calories from Fat 90
    % Daily Value*
    Total Fat 10g 15%
    Saturated Fat 1g 5%
    Sodium 58mg 2%
    Potassium 906mg 26%
    Total Carbohydrates 44g 15%
    Dietary Fiber 19g 76%
    Sugars 1g
    Protein 9g 18%
    Vitamin A 4.6%
    Vitamin C 9.8%
    Calcium 43.2%
    Iron 107.5%
    * Percent Daily Values are based on a 2000 calorie diet.

    Recipe Notes

     
    Some spices like cinnamon, nutmeg, add a warm and distinctive flavor to this spice mix. But if you find these spices too strong or overpowering than feel free to add or subtract the quantity.
    I understand that everyone has a unique taste and may not like a particular spice in their food, so go ahead and customize to one's liking. 
     

     

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    Comments

    1. Sualdam says

      October 17, 2018 at 5:28 pm

      Ruchi, 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

      Reply
      • Ruchi says

        October 17, 2018 at 6:29 pm

        Sualdam,

        That’s a typo. Its fenugreek leaves not seeds.

        Reply
    2. Naples says

      July 25, 2017 at 11:58 pm

      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!

      Reply
      • Ruchi says

        July 28, 2017 at 5:49 pm

        Thanks you!

        Reply
    3. Christine says

      July 23, 2017 at 7:55 pm

      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!

      Reply
      • Ruchi says

        July 24, 2017 at 7:24 pm

        Pleasure is all mine Christine. Glad you found what you were looking for. 🙂

        Reply
    4. Liz Adams says

      June 16, 2017 at 6:41 pm

      I like your diy approach! Also your willingness to correct. Must try this recipe. By the way, the verb is to grind, not to ground — that means something quite different. And the adjective is ground, not grounded, again that has a different meaning. Confusing!

      I have close Indian friends I exchange food tasting with, who are good with hearing language suggestions, so I hope you are in the same sharing category, food and language!

      Reply
      • Ruchi says

        June 16, 2017 at 7:23 pm

        Thanks for pointing that out. Have corrected the post. 🙂

        Reply
    5. Bonita says

      April 6, 2017 at 9:20 am

      Is 1tbsp of fenugreek seeds not too much?

      Reply
      • Ruchi says

        April 6, 2017 at 11:22 am

        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!

        Reply
    6. Sudipta says

      January 25, 2017 at 8:13 am

      Hi is it possible to make ginger and garlic powder in home??

      Reply
      • Ruchi says

        January 26, 2017 at 9:36 am

        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!

        Reply
    7. Vrushali says

      January 25, 2017 at 7:33 am

      Hi …was wondering how do you measure ” 2 teaspoon cinnamon ” if it’s not in powdered form?

      Reply
      • Ruchi says

        January 25, 2017 at 8:02 am

        That’s a typo. Fixed it.
        Thanks!

        Reply
    8. Alka Dighe says

      January 13, 2017 at 5:29 pm

      Should not the whole spices roasted before grinding?

      Reply
      • Ruchi says

        January 14, 2017 at 9:01 am

        Alka, it’s clearly mentioned under ‘METHOD’ that – ‘dry roast the spices before grinding.’
        Thanks!

        Reply
        • Alka Dighe says

          January 14, 2017 at 11:18 am

          I am pasting this from your method : METHOD–

          Leaving the top 4 ingredients (all powdered spices- ginger powder, garlic powder, red food color, nutmeg powder) COMBINE all the SOLID INGREDIENTS and TOSS them IN A GRINDER and GRIND THEM TO A POWDERED FORM – Very fine.
          Sieve it through a strainer.
          Heat a kadhai on low flame, combine the above mentioned dry spices along with freshly grounded spices and dry roast all the spices for 2 minutes on low flame. Once they start emitting their aroma take it off the flame.
          Allow it to cool down completely and store it in an airtight container.
          If you look again you are asking to GRIND the spices BEFORE roasting
          Not being nasty but just wanted you to see you contradicting yourself.

          Reply
          • Ruchi says

            January 14, 2017 at 2:32 pm

            Thanks for pointing out Alka, I looked at the wrong recipe (garam masala recipe) and replied. My apologizes!
            Either way is fine. I have tried it both ways and the result is the same – dry roasting brings out their essential oils and result in a fragrant masala.

            Reply
            • Alka Dighe says

              January 15, 2017 at 10:11 am

              thanks for the clarification I really like your site. Had missed it when you were upgrading it .

            • Ruchi says

              January 15, 2017 at 5:11 pm

              Thanks Alka.

    9. Monica says

      January 11, 2017 at 10:48 pm

      Hi 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?

      Reply
      • Ruchi says

        January 12, 2017 at 7:50 am

        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.

        Reply
    10. Monica says

      January 9, 2017 at 11:42 am

      Hi Ruchi
      Can you tell how much of cinnamon in gms?

      Reply
      • Ruchi says

        January 9, 2017 at 4:40 pm

        Monica – 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/

        Reply
    11. Dan says

      January 3, 2017 at 11:22 pm

      Hi! Would you happen to have the equivalent measurements for the solid ingredients as ground instead of solid? Thanks!

      Reply
      • Ruchi says

        January 4, 2017 at 7:49 am

        Thanks for stopping by Dan.
        Unfortunately, I don’t have measurements for the grounded ingredients.

        Reply
    12. Ruchi says

      August 11, 2016 at 9:58 am

      Fixed the typo! Thanks for pointing that out.

      Reply
    13. Carol Ann says

      May 23, 2016 at 7:27 pm

      Why is food coloring an additive? What is the food coloring made of? I am excited to make this mix.

      Reply
      • Ruchi says

        May 23, 2016 at 9:19 pm

        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!

        Reply
    14. sangeeta says

      January 9, 2016 at 2:48 am

      Really homemade masala is very testy

      Reply
      • RK says

        January 9, 2016 at 8:52 am

        Thanks dear. 🙂

        Reply
    15. Janell says

      June 19, 2015 at 12:35 am

      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

      Reply
      • RK says

        June 20, 2015 at 9:47 am

        Thanks Janell.

        Reply
    16. Sabrina says

      June 1, 2015 at 9:38 pm

      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!!

      Reply
      • RK says

        June 2, 2015 at 9:01 pm

        Glad you liked it Sabrina and thanks for stopping by!!

        Reply
    17. Minky says

      May 18, 2015 at 9:56 am

      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.

      Reply
      • RK says

        June 9, 2015 at 9:39 pm

        Thanks Minky, glad to hear that you liked the recipe 🙂

        Reply
    18. Suzanna says

      May 8, 2015 at 9:53 am

      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

      Reply
      • RK says

        May 8, 2015 at 10:43 pm

        Thanks for stopping by Suzanna! Sure give it a try and if possible share your experience 🙂

        Reply
    19. Mitzi says

      April 12, 2015 at 11:49 pm

      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.

      Reply
      • RK says

        April 15, 2015 at 5:24 pm

        Sure Mitzi will look into your request and thanks for stopping by!!

        Reply

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