Tandoori Masala

Name: Tandoori Masala
Prep time: 1 min
Cook time: 5 min
Total time: 6 min
Yield: Makes 315 g (11 oz)
Cuisine: Indian
Ingredients: 8 tbsp coriander seeds; 10 tbsp cumin seeds; 6 cloves; 4 blades of mace; 1 tbsp fenugreek seeds; 2.5 cm (1 inch) piece of cinnamon stick; 2 tsp black peppercorns; 2 tbsp cardamom pods; 1 tsp freshly ground nutmeg; 10 dried Kashmiri chillies; 5 tbsp ground ginger; 6 tbsp garlic powder; 1 tbsp smoked paprika; 1 tbsp ground turmeric; 1 tbsp black salt; 5 tbsp dried mint; 6 tbsp mango powder

Preparation info

Makes
315
g

Difficulty
Easy
Ready in
10 min

Appears in

15-Minute Indian

By Anjula Devi

Published 2025

About

This pungent and complex spice blend consists of sweet aromatics and lots of less pungent spices. Blended with yoghurt, it makes for a delicious marinade. The word ‘tandoori’ actually refers to a type of cooking method, using a clay oven known as a ‘tandoor’.

Ingredients

Whole spices

8 tbsp coriander seeds
10 tbsp cumin seeds
6

Asia
India
Spice Mix
Gluten-free
Vegan

Method

Place all the whole spices in a dry frying pan on a low heat and gently roast for 4-5 minutes.
Switch off the heat and stir in the ground spices, then allow the spices to cool.
Grind the spices to a coarse powder.
Store the masala in a sterilized, airtight jar. For best flavour, consume within 6 months.