Tandoori Masala Powder Recipe

5 from 1 vote
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Embark on a culinary journey with my homemade tandoori masala powder recipe, a delightful blend of spices that captures the essence of authentic Indian flavors.

Elevate your dishes with this carefully crafted medley, which promises to be a kitchen essential.

Join me in mastering the art of tandoori masala powder, unlocking a world of vibrant and aromatic possibilities.

Tandoori Masala Powder

KEY TAKEAWAYS

  • Explore authentic Indian flavors with this homemade tandoori masala powder, crafted to perfection for a delightful culinary journey.
  • Elevate your dishes by making this carefully blended medley, which promises to become essential in your kitchen.
  • Master the art of tandoori masala powder and unlock a world of vibrant and aromatic possibilities for your cooking, whether it is meat or vegetables.
  • Experience a robust and smoky undertone in your dishes from the blend of black cardamom, cinnamon, and cloves.
  • Preserve the freshness by storing the masala powder in a cool, dark place in airtight containers, avoiding refrigeration and direct sunlight.

How to Make Tandoori Masala Powder? (Step by Step Guide with Images)

Step 1: Take a frying pan and heat it on a low flame on your gas stove or induction cooktop.

Heating a frying pan

Step 2: When the frying pan is hot enough, add 2 tbsp of coriander seeds, 1.5 tbsp of black pepper, 2 pieces of black cardamom, 1 piece mace, 1 medium piece of star anise, ½ piece of nutmeg, 1 tbsp of cumin seeds, 2 tbsp of caraway seeds (shahi jeera), 2 tbsp of mustard seeds, 2 tbsp of split pigeon pea (arhar dal), 8 pieces of garlic without skin, 2 pieces of medium-sized bay leaves, 12 pieces of dry red chilies, 1 large cinnamon stick (broken into small pieces), 15 pieces of cloves, and 1 piece of dry ginger or about 1.5-inch size into the pan.

Adding 2 tbsp of coriander seeds, 1.5 tbsp of black pepper, 2 pieces of black cardamom, 1 piece mace, 1 medium piece of star anise, ½ piece of nutmeg, 1 tbsp of cumin seeds, 2 tbsp of caraway seeds (shahi jeera), 2 tbsp of mustard seeds, 2 tbsp of split pigeon pea (arhar dal), 8 pieces of garlic without skin, 2 pieces of medium-sized bay leaves, 12 pieces of dry red chilies, 1 large cinnamon stick (broken into small pieces), 15 pieces of cloves, and 1 piece of dry ginger or about 1.5-inch size into the pan

Step 3: Turn the flame of your gas stove to medium and then stir the ingredients continuously for about 3 to 4 minutes to dry roast them evenly and prevent the spices from getting burnt in the process.

Stirring the ingredients continuously

Step 4: Turn the flame off when the dry red chilies and garlic are sufficiently dry and the spices have changed their color slightly.

Spices have changed their color slightly

Step 5: Transfer the ingredients onto a plate. Let it sit for some time so that the spices cool off completely.

Transferring the ingredients onto a plate

Step 6: Take a grinder.

Taking a grinder

Step 7: Transfer the ingredients into the grinder when the ingredients are cool enough.

Transferring the ingredients into the grinder

Step 8: Now, directly in the grinder add ½ tbsp of turmeric powder to the ingredients.

Adding ½ tbsp of turmeric powder to the ingredients in grinder

Step 9: Then add 3 tbsp of Kashmiri red chili powder to it.

Adding 3 tbsp of Kashmiri red chili powder to it

Step 10: Now, add 1 tbsp of table salt.

Adding 1 tbsp of table salt

Step 11: Add ½ tbsp of black salt as well.

Adding ½ tbsp of black salt as well

Step 12: Finally, add 1 tbsp of asafetida to the ingredients.

Adding 1 tbsp of asafetida to the ingredients

Step 13: Now grind the ingredients into a fine powder. Grind it a couple of times in short intervals to retain the flavor yet get a smooth powder.

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Grinding the ingredients into a fine powder

Step 14: Additionally, if you want even a finer powder, take a strainer and place it over a bowl.

Taking a strainer and place it over a bowl

Step 15: Transfer the ground spices into the strainer. Use a spoon to strain the mixture. Put the coarser granules into the grinder again and grind them to get a finer and smoother powder.

Straining the ground spices

Step 16: Transfer the content into the bowl and your tandoori masala powder is ready to use in a variety of dishes of your choice.

Tandoori masala powder is ready

Pro Tips for Making Tandoori Masala Powder

Fresh is Best: Use whole spices for optimal flavor. Grind them just before preparing to retain the aromatic essence.

Control the Heat: Adjust the quantity of dry red chilies based on your spice preference. Increase or decrease for a milder or spicier blend.

Precision in Roasting: Be vigilant while dry roasting; a gentle, even roast enhances flavors. Avoid over-roasting to prevent bitterness.

Cool Before Grinding: Ensure spices are completely cooled before grinding. Warm ingredients can affect the texture and flavor of the powder.

Layering for Flavor: Add turmeric, red chili powder, salts, and asafetida directly to the grinder. This helps in the even distribution of flavors throughout the powder.

Grind Gradually: Pulse the grinder in short intervals to maintain the spice’s freshness. A few breaks in between ensure a finer and smoother powder.

Fine-Tune Texture: For an even finer powder, strain the mixture through a sieve. This step ensures a velvety consistency for your tandoori masala powder.

Tandoori Masala Powder Storing Tips

Airtight Containers: Preserve the freshness of your tandoori masala powder by storing it in airtight containers to prevent moisture and maintain its aromatic potency.

Cool, Dark Place: Choose a cool, dark cupboard away from direct sunlight or heat sources for optimal storage conditions.

Avoid Refrigeration: Keep your masala powder at room temperature. Refrigeration may introduce moisture and compromise the texture and flavor.

Use Dry Spoons: When scooping out masala powder when you need it, always use dry spoons to prevent introducing moisture into the container.

Avoid Direct Sunlight: Protect the quality of your spice blend by keeping it away from direct sunlight, which can cause flavors to deteriorate over time.

How Does Tandoori Masala Powder Taste?

Bold and Smoky: The blend of black cardamom, cinnamon, and cloves imparts a robust and smoky undertone, providing a distinctive flavor profile to your dishes.

Earthy and Spicy: The combination of coriander seeds, cumin seeds, and black pepper adds an earthy base with a subtle kick, creating a well-balanced and spicy note.

Warm and Aromatic: The inclusion of nutmeg, mace, and star anise brings a warm and aromatic quality, enhancing the overall sensory experience of your culinary creations.

Rich and Fragrant: The amalgamation of mustard seeds, garlic, and dry ginger contributes to the richness and fragrance, elevating the complexity of the flavor profile.

Vibrant and Colorful: The infusion of Kashmiri red chili powder and turmeric powder not only imparts a vibrant hue but also adds a depth of flavor, creating a visually appealing and tasteful outcome.

Tandoori Masala Powder Featured Image

Tandoori Masala Powder Alternatives

Ideally, there are no real alternatives to the tandoori masala powder. However, if you run short of it, you can experiment with these alternatives to add a twist to the taste and create a fusion of flavors in your dishes!

You May Also Like:  Pulao Masala Powder Recipe

Garam Masala Powder: The unique flavor profile of this rich and warming masala powder with a blend of cardamom, cinnamon, and cloves is ideal for any meat dish.

What Dishes Can Tandoori Masala Powder Be Used in?

Tandoori Chicken: Marinate chicken with yogurt and tandoori masala for a flavorful and grilled delight.

Tandoori Lamb Chops: Marinate lamb chops with the masala, then grill or bake for a succulent main course.

Tandoori Fish: Marinate fish fillets with the masala and grill for a seafood sensation.

Paneer Tikka: Coat paneer cubes with the masala, grill, and serve with mint chutney for a vegetarian treat.

Tandoori Vegetables: Coat mixed vegetables in the masala, skewer, and grill for a vibrant side dish.

Tandoori Roti: Sprinkle the masala on rolled-out rotis before grilling for a spiced-up flatbread.

Tandoori Naan: Add the masala to the naan dough before baking for a spiced twist to this classic bread.

Tandoori Aloo (Potatoes): Coat boiled potatoes in the masala and roast them for a flavorful potato dish.

Tandoori Mushrooms: Toss mushrooms in the masala and grill for a flavorful and hearty appetizer.

Tandoori Bhindi (Okra): Coat okra in the masala, roast, or grill for a unique and spiced okra dish.

Recipe Card

Tandoori Masala Powder Featured Image

Tandoori Masala Powder

By Mita Mondal
Tandoori Masala Powder is a mix of Indian spices that give your food a fantastic taste. You can make it easily at home and use it to cook lots of delicious dishes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 22 tbsp
Calories 21 kcal

Ingredients
  

  • 2 tbsp Coriander seeds
  • 1.5 tbsp Black pepper
  • 2 pieces Black cardamom
  • 1 piece Mace
  • 1 piece Star anise
  • ½ piece Nutmeg
  • 1 tbsp Cumin seeds
  • 2 tbsp Caraway seeds (shahi jeera)
  • 2 tbsp Mustard
  • 2 tbsp Split pigeon pea (arhar dal)
  • 8 cloves Garlic
  • 2 pieces Bay leaves medium
  • 12 pieces Dry red chilies
  • 1 piece Cinnamon
  • 15 pieces Cloves
  • 1 piece Dry ginger 1.5 inch
  • ½ tbsp Turmeric powder
  • 3 tbsp Kashmiri red chili powder
  • 1 tbsp Table salt
  • ½ tbsp Black salt
  • 1 tbsp Asafetida

Instructions
 

  • Heat and Roast the Spices:
    Heat a frying pan on low flame. Add all the spices mentioned in the ingredient list to the hot pan. Stir continuously for about 3-4 minutes on medium flame to dry roast evenly. This prevents burning.
  • Cool and Transfer:
    Turn off the flame when the spices change color slightly and the red chilies and garlic are dry. Transfer the roasted spices to a plate and let them cool completely.
  • Grinding Process:
    Once cooled, put the spices in a grinder. Add turmeric powder, Kashmiri red chili powder, table salt, black salt, and asafetida directly into the grinder with the spices.
  • Grind into Powder:
    Grind the mixture into a fine powder. Pulse in short intervals to maintain flavor and achieve a smooth texture.
  • Strain for Finer Texture (Optional):
    For an even finer powder, use a strainer placed over a bowl. Transfer the ground spices into the strainer and strain. Re-grind the coarser granules for a smoother powder.
  • Store and Use:
    Transfer the finely ground powder into a bowl. Your homemade Tandoori Masala Powder is ready to be used in various dishes of your choice.
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Notes

Freshness Matters: Using whole spices rather than pre-ground ones ensures maximum flavor. Grind the spices just before preparing the masala for the best aromatic essence.
Adjust Spices to Taste: The quantity of dry red chilies can be adjusted based on personal spice preferences. Increase or decrease for a milder or spicier blend.
Careful Roasting: While dry roasting, maintain vigilance to prevent burning. Even and gentle roasting enhances the flavors. Over-roasting can lead to bitterness, so monitor closely.
Cooling Before Grinding: Ensure the roasted spices are completely cooled before grinding. Warm ingredients can alter the texture and affect the flavor of the final powder.
Layering for Flavor: Adding turmeric, red chili powder, salts, and asafetida directly into the grinder helps distribute flavors evenly throughout the masala powder.
Grinding Technique: Pulse the grinder in short intervals rather than continuously grinding. This technique retains the spices' freshness and helps achieve a smoother powder.
Straining for Finer Texture: If desiring an even finer powder, strain the mixture through a sieve. This step ensures a velvety consistency in the Tandoori Masala Powder.
Optimal Storage Conditions: Store the masala powder in a cool, dark place away from direct sunlight or heat sources. Avoid refrigeration as it can introduce moisture, impacting the texture and flavor.
Using Dry Spoons: When scooping out masala powder for use, always use dry spoons to prevent moisture from entering the container and affecting the powder's quality.
Protect from Sunlight: Shield the spice blend from direct sunlight, which can cause the flavors to diminish over time. Proper storage ensures a longer shelf life.

Nutrition Info (Estimation Only)

Nutrition Facts
Tandoori Masala Powder
Amount per Serving
Calories
 
21
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.2
g
Sodium
 
672
mg
29
%
Potassium
 
73
mg
2
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
 
0.4
g
0
%
Protein
 
1
g
2
%
Vitamin A
 
483
IU
10
%
Vitamin C
 
1
mg
1
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Unleash a world of authentic Indian flavors with this meticulously crafted homemade tandoori masala powder.

You May Also Like:  Nihari Masala Powder Recipe

Elevate your culinary creations, savoring the rich and smoky undertones, and store your spice blend wisely for a lasting, aromatic impact on your dishes.

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