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    Home » Recipes » Indian Spice (Masala) Mixes

    Easy Tandoori Masala Powder & Paste From Scratch

    Published: Sep 10, 2019 · Modified: Apr 11, 2022 by Alonna

    Quick and easy Tandoori Masala Powder is tangy, smoky, and complex. This popular spice blend makes so many foods delicious—think meats, poultry, vegetables, and tofu.
    Jump to Recipe Print Recipe
    Tandoori masala powder on a bed of the individual spices.

    Tandoori masala is one of the most popular spice blends—who can resist anything tandoori? This North Indian spice mix is beautifully flavored with coriander, cumin, cloves, cardamom, and other warming spices. Mildly hot from Kashmiri chili powder and a hit of black pepper.

    Use it in a marinade, a dry rub, or in curries. Chicken and lamb work especially well so try my tandoori chicken tikka biryani or my tandoori grilled chicken thighs with this masala! And for another tandoori twist, try the very tasty Tandoori Chicken Tikka Tacos.

    Tandoori masala powder on a bed of the individual spices.
    This easy tandoori masala powder is smoky and full of spices. Use it to make your favorite veggies, meats, paneer, and tofu. Who doesn’t love anything tandoori?
    Jump to:
    • What is Tandoori Masala and How to Use
    • What makes this homemade spice mix so special?
    • The Ingredients
    • Tandoori Powder Substitutes & Best Brands
    • How to Make
    • Frequently Asked Questions
    • What is tandoori paste?
    • Storing
    • How to Get that Bright Red Color?
    • Some Other Spice Mixes You Will Love
    • Recipe Card 📖

    What is Tandoori Masala and How to Use

    Tandoori dishes are named for the clay tandoor oven they are traditionally made in. And there are as many spice combinations as there are cooks. Give your poultry, meats, vegetables, paneer, and tofu a memorable flavor boost. You will find yourself using this magical masala powder over and over again—it is so good.

    This recipe is informed by the great food blog Glebe Kitchen's tandoori masala powder and paste. Romain's addition of garlic powder and tangy dried mango powder (amchur), takes this magical spice mix to a new level. If you don't have amchur powder you can simply replace it with lemon juice added to the marinade or sauce.

    What makes this homemade spice mix so special?

    • This spice blend is easy and quick to make
    • Freshly ground and blended spices make your food so much better
    • While I love this recipe as it is, you can tweak it and make it your own
    • It is so versatile that it enhances any protein or vegetable you are working with
    • Commercial blends tend to use cheaper spices and a lot of salt

    The Ingredients

    Tandoori masala is made with a combination of whole and ground spices:

    Whole Spices: Coriander, cumin seeds, black peppercorns, cinnamon stick, cloves, cardamom, and mace. If you don't have mace, you can substitute it with nutmeg.

    Tandoori masala whole spices gathered.
    This easy tandoori masala powder is smoky and full of spices. Use it to make your favorite veggies, meats, paneer, and tofu. Who doesn’t love anything tandoori?

    Ground Spices: Red Kashmiri chili powder, turmeric, paprika, amchur powder (or add additional lemon juice in the recipe), and optional kasoori methi (dried fenugreek leaves).

    Tandoori masala ground spices gathered.
    This easy tandoori masala powder is smoky and full of spices. Use it to make your favorite veggies, meats, paneer, and tofu. Who doesn’t love anything tandoori?

    Tandoori Powder Substitutes & Best Brands

    What is a quick substitute for tandoori spice?

    If you are in a bind and don't have a tandoori masala take an equal amount of garam masala and add as much red Kashmiri chili powder or cayenne pepper as you wish.

    You might start with a teaspoon of Kashmiri chili and 1/4 to 1/2 teaspoon of cayenne pepper. A big pinch or two of dried mango powder (amchur) and powdered garlic would also add some tangy savory notes.

    If you are buying this spice mix

    There are many commercial options. The most popular tandoori masala brands are Shan Tandoori Masala, Everest Tandoori Chicken Masala, MDH Chicken Masala Powder, and Swad Tandoori Masala.

    For a U.S. small-batch artisanal product, I am partial to the Spicewalla tandoori masala blend. And if you want to buy spices online see my "Where to Find the 20 Best Indian Online Groceries" list.

    How to Make

    The most challenging part of making this spice mix is measuring your spices. So, not hard at all! In a heavy-bottomed pan over medium-low heat, toast your whole spices until they are fragrant. This will take about 2 minutes.

    Toasting spices for tandoori masala powder.
    This easy tandoori masala powder is smoky and full of spices. Use it to make your favorite veggies, meats, paneer, and tofu. Who doesn’t love anything tandoori?

    Allow the spices to cool for about 10 minutes, then grind to a powder in a spice grinder. Stir in the ground spices.

    Grind the whole spice for the tandoori masala powder.
    This easy tandoori masala powder is smoky and full of spices. Use it to make your favorite veggies, meats, paneer, and tofu. Who doesn’t love anything tandoori?

    Frequently Asked Questions

    Is tandoori hot?

    Tandoori dishes are usually quite mild. Ground red Kashmiri chili powder is mild and you can use as much or little as you wish.

    What is the difference between tandoori masala and garam masala?

    They do have overlapping ingredients, but the tandoori spice often has ground red chili, sometimes mace/nutmeg, and in this recipe, amchur and garlic powder. Also, garam masala is often added at the end of cooking a dish while tandoori masala is a part of the marinade to add flavor from the beginning.

    What does tandoori masala taste like?

    Savory from powdered garlic, sweet and warming from cinnamon, cloves, and cardamom. Paprika, Kashmiri chili powder, and cumin give hints of smoke. The chili powder also lends a mild heat, and the dried mango powder (amchur) offers some welcome tanginess!

    Since a home cook doesn't have a tandoori oven, is food cooked on a home grill or in the oven still delicious?

    Yes! This tandoori spice blend brings so much flavor to whatever you are cooking, you will be delighted with your final dish.

    What is tandoori paste?

    Tandoori paste is simply tandoori spices mixed with a few fresh ingredients. If you would like to make it, see my quick and easy recipe below. If you want to buy it, Patak's tandoori paste (marinade) is a favorite brand. For a quick paste, you will need oil, garlic ginger paste, tandoori masala, salt, and the optionally kasoori methi.

    The quick and easy marinade using my tandoori masala powder.
    This easy tandoori masala powder is smoky and full of spices. Use it to make your favorite veggies, meats, paneer, and tofu. Who doesn’t love anything tandoori?

    Storing

    The amount of tandoori spice powder this recipe yield is enough for approximately 10 tandoori dishes. Use immediately, or store in a tightly sealed jar in a cool, dark place. The masala will stay fresh for about two months. If you don't think you will be using up the mix within that time, it freezes well and will stay fresh for up to 4 months in the freezer.

    How to Get that Bright Red Color?

    Known for its bright red color, food cooked in the tandoor was traditionally given a vibrant color with a hard-to-find spice ratan jot, but Indian restaurants often use cheaper red food coloring.

    Alternatively, if you would like to add color without food coloring, here are some ideas:

    • Red beet juice or powder
    • More paprika
    • Additional Kashmiri red chili powder
    • Ground annatto
    • A combination of harissa paste and turmeric
    • Tomato paste
    • Pure pomegranate juice
    • Dried hibiscus flowers steeped in hot water, strained
    • Cranberries boiled with enough water to cover, strained

    Or you can decide not to worry about the color at all, which is what I typically do.

    Tandoori masala powder on a bed of the individual spices.
    This easy tandoori masala powder is smoky and full of spices. Use it to make your favorite veggies, meats, paneer, and tofu. Who doesn’t love anything tandoori?

    Some Other Spice Mixes You Will Love

    • Quick & Easy Biryani Masala Powder 
    • Hot or Mild Madras Curry Powder Recipe
    • South Indian Masala (Spices of Kerala)
    • Goan Spice Mix Recipe (Garam Masala)

    Did you try this recipe? I’d love to hear about it! Please rate by clicking stars ⭐️ on the recipe card and/or let me know in the comments below. Thank you! ~Alonna

    Recipe Card 📖

    Tandoori masala powder on a bed of the individual spices.

    Easy Tandoori Masala Powder

    Quick and easy Tandoori Masala Powder is tangy, smoky, and complex. This popular spice blend makes so many foods delicious—think meats, poultry, vegetables, and tofu.
    Print Pin Comment
    Course: Spice Blend
    Cuisine: Indian
    Prep Time: 16 minutes
    Cook Time: 2 minutes
    0 minutes
    Total Time: 18 minutes
    Servings: 10
    Calories: 44kcal
    Author: Alonna

    Ingrediants

    Whole Spices

    • 1/4 cup coriander seeds
    • 1 tablespoon cumin seeds
    • 1 teaspoon black peppercorns
    • 2 inch cinnamon stick
    • 4 whole cloves
    • 4 whole mace ~ Or 1 teaspoon of ground mace or nutmeg
    • 4 green cardamoms

    Ground Spices

    • 1 tablespoon Kashmiri chili powder ~ Substitutions
    • 1 teaspoon ground turmeric
    • 1 to 3 tablespoons paprika ~ Not smoked. See Notes below.
    • 1 teaspoon garlic powder
    • 1 teaspooon mace or ground nutmeg ~ Only if you didn't use whole mace above
    • 1 tablespoon green mango powder (amchur) ~ Or add 1 tablespoon lemon juice to the marinade
    • 1 tablepoon dried fenugreek leaves (kasoori methi) ~ Optional

    Quick Tandoori Paste Recipe--FOR 2 POUNDS OF PROTEIN

    • 1/4 cup tandoori masala powder ~ See Notes for substitutions
    • 2 tablespoons ginger garlic paste ~ Or 1 tablespoon each of grated garlic & ginger
    • 1 1/2 teaspoons sea or table salt ~ Or to taste. See substitutions
    • 2 tablespoons lemon juice
    • 2 tablespoons vegetable oil
    • 1 teaspoon dried fenugreek leaves (kasoori methi) ~ Optional
    US Customary - Metric
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    Instructions

    • Gather your spices.

    Tandoori Masala Powder

    • In a heavy-bottomed pan over medium-low heat, toast your whole spices until they are fragrant. This takes about 2 minutes. Allow them to cool for 10 minutes.
    • Grind the cooled spices into a fine powder in a spice grinder. If there are any larger pieces, grind again. Add in the ground spices and combine well.
    • This recipe makes about 48 grams or about 3/4 of a cup. It will keep for up to 3 months in a tightly sealed container away from heat and light.

    Tandoori Paste & Marinade

    • Mix all the ingredients and thoroughly coat your ingredients. Allow them to marinate for up to 24 hours or until you run out of patience. If you are marinating meat or poultry for longer than 4 hours, don't add the lemon juice until just before cooking. It tends to make the meat mushy.

    Notes

    • Paprika: If you are wanting a deeper red color you can increase the amount of paprika. See the recipe introduction for other ways to add color if that matters to you.
    • Substitutes for the homemade tandoori masala:
      • Measure an equal amount of any garam masala and add as much red Kashmiri chili powder or cayenne pepper as you wish. You might start with a teaspoon of the Kashmiri chili and 1/4 to 1/2 teaspoon of the cayenne pepper, since it is hotter.
      • Or buy:  Shan Tandoori Masala, Everest Tandoori Chicken Masala, MDH Chicken Masala Powder, and Swad Tandoori Masala. If you want to try a small batch made by a U.S. producer, I am partial to the Spicewalla tandoori masala blend.
    • The nutrition information is for the tandoori masala only; not the marinade paste.

    Nutrition

    Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 191mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

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