Friday, 9 November 2012

Tandoori Masala (Homemade)

Spices were once more valuable than gold, and their worth in the kitchen remains priceless. They are found in forms of seeds, bark, roots and flowers, each adding a unique flavor. You can get a variety of flavors like sharp, musty, tangy, earthy, peppery, pungent, hot, herb like and plenty others that you could name on your own ;). All I can say is that our cooking will never be the same without some or most of them :). Homemade Tandoori masala is one such magical addition to my kitchen and I wish it brings magic to your dining table as well! 

Tandoori masala 
Recipe adapted from Ria's collection 
Tandoori Masala (Homemade)
2 Tbsp garam masala
2 Tbsp ground cumin (since my ground cumin seemed very strong, I reduced it to 1 & 1/2 Tbsp)
1 Tbsp coriander powder ( I added 1/2 Tbsp more)
4 tsp paprika (you can use Kashmiri Mirch)
2 tsp Kasuri Methi /Dried Fenugreek Leaves
1 tsp turmeric powder
1/2 tsp red chilli powder ( I used a heaped 1 tsp)
Tandoori Masala in a reused, labelled glass jar


  • Combine all the ingredients listed above using a spoon or blender and store it in an airtight container. 
Notes : It stays fresh for 4-6 weeks.
                                     ♥ Thank You ♥


  1. Have u made tandoori chicken with the masala! waiting for the pics:)

  2. Prepared Butter chicken & Creamy Chicken using the masala....coming sooon :)


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