Tikka Masala Powder is a blend of aromatic spices that captures the essence of traditional Indian cuisine. It combines ingredients like coriander seeds, cumin seeds, various types of chilies, and other spices to make a flavorful spice mix.
Follow my recipe to know the steps to make tikka masala powder at home.
KEY TAKEAWAYS
- Tikka masala powder offers the flavor of traditional Indian cuisine.
- Store the powder inside the kitchen cabinet in an airtight glass jar.
- The powder is used in making chicken takka, paneer tikka, or vegetable tikka.
- Tikka masala powder offers spicy and slightly sweet taste.
- Classic garam masala and tandoori masala powder offers similar taste as tikka masala powder.
How to Make Tikka 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. When it is hot enough put 2 tbsp of coriander seeds, 1 tsp of cumin seeds, 5 pieces of regular dry red chilies without stem, 6 to 7 pieces of Kashmiri red chilies with stem, 1 piece of whole amchur of 1-inch size, 1 piece of star anise, 1 piece of black cardamom, 2 cinnamon sticks of 1-inch size each, 1 small piece of mace, ½ of nutmeg, 4 small pieces of bay leaves torn in half, and 2 small pieces of dry wild melon (kachri) in it.
(Pro tip: If you do not have whole amchur at home, you can use dry mango powder of about 1 tsp as an alternative. In that case, do not roast it. Add it later with the powdered ingredients).
Step 2: Stir the content continuously to dry roast them until you can smell the aroma of the roasted spices.
Step 3: Now take a grinder, put all the ingredients in it, and grind them into a fine powder.
Step 4: Now, to the powder in the grinder add 1 tsp of garlic powder, 1 tsp of ginger powder, 1 tbsp of onion powder, ½ tsp of turmeric powder.
Step 5: Finally, add 1 tsp of Kashmiri red chili powder to the grinder.
Step 6: Give it a final churn and your homemade tikka masala powder is ready for use.
Recipe Card
Tikka Masala Powder
Ingredients
- 2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 5 pieces Dry red chilies (without stem)
- 6 pieces Kashmiri red chilies (with stem)
- 1 piece Amchur 1-inch size
- 1 piece Star anise
- 1 piece Black cardamom
- 2 piece Cinnamon stick 1-inch size each
- 1 piece Mace small
- ½ piece Nutmeg
- 4 pieces Bay leaves (torn)
- 2 pieces Dry wild melon (kachri)
- 1 tsp Garlic powder
- 1 tsp Ginger powder
- 1 tbsp Onion powder
- ½ tsp Turmeric powder
- 1 tsp Kashmiri red chili powder
Instructions
- Take a frying pan and heat it on a low flame on your gas stove. When it is hot enough put 2 tbsp of coriander seeds, 1 tsp of cumin seeds, 5 pieces of regular dry red chilies without stem, 6 to 7 pieces of Kashmiri red chilies with stem, 1 piece of whole amchur of 1-inch size, 1 piece of star anise, 1 piece of black cardamom, 2 cinnamon sticks of 1-inch size each, 1 small piece of mace, ½ of nutmeg, 4 small pieces of bay leaves torn in half, and 2 small pieces of dry wild melon (kachri) in it.(Pro tip: If you do not have whole amchur at home, you can use dry mango powder of about 1 tsp as an alternative. In that case, do not roast it. Add it later with the powdered ingredients).
- Stir the content continuously to dry roast them until you can smell the aroma of the roasted spices.
- Now take a grinder, put all the ingredients in it, and grind them into a fine powder.
- Now, to the powder in the grinder add 1 tsp of garlic powder, 1 tsp of ginger powder, 1 tbsp of onion powder, ½ tsp of turmeric powder.
- Finally, add 1 tsp of Kashmiri red chili powder to the grinder.
- Give it a final churn and your homemade tikka masala powder is ready for use.
Notes
- I always use fresh spices of top quality. This adds to the taste and flavor of the powder.
- Achieve a smooth texture of the powder by grinding it a couple of times in short intervals.
- My recipe is customizable. So, tweak the spice levels according to your taste preference.
- Roast the spices to flavor enhancement. You can roast each spice individually.
- I have used whole amchur. You may use about 1 teaspoon of dry mango powder if you do not have it at home. However, add it in the end of the grinding process to preserve its freshness.
