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.
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.