Tandoori Masala Recipe

Name: Tandoori Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup / 40 g whole dried red chiles; 1/2 cup / 40 g coriander seeds; 1/2 cup / 50 g cumin seeds; 1/4 cup / 35 g whole black peppercorns; 1/4 cup / 20 g whole cloves; 2 tablespoons green cardamom pods; 1 tablespoon ajwain (carom seeds); 2 teaspoons fenugreek seeds; 3 (3-inch / 8-cm) sticks cinnamon; 1 heaping tablespoon dried ginger powder; 2 teaspoons garlic powder; 2 teaspoons turmeric powder; 1/2 cup / 50 g unsmoked paprika

Servings: persons

1 cup / 40 g whole dried red chiles
1/2 cup / 40 g coriander seeds
1/2 cup / 50 g cumin seeds
1/4 cup / 35 g whole black peppercorns
1/4 cup / 20 g whole cloves
2 tablespoons green cardamom pods
1 tablespoon ajwain (carom seeds)
2 teaspoons fenugreek seeds
3 (3-inch / 8-cm) sticks cinnamon
1 heaping tablespoon dried ginger powder
2 teaspoons garlic powder
2 teaspoons turmeric powder
1/2 cup / 50 g unsmoked paprika

1
Combine the dried chiles, coriander and cumin seeds, peppercorns, cloves, cardamom pods, ajwain, fenugreek seeds, and cinnamon in a shallow, heavy pan over medium heat and dry roast the spices for 4 minutes.
2
During the entire cooking time, shake the pan every 15 to 20 seconds to prevent the spices from burning.
3
The mixture should be just toasted and aromatic.
4
Remove from the hear, transfer to a plate, and set aside to cool for 15 minutes.
5
Place the cooled, roasted spices in a spice grinder or a powerful blender, such as a Vitamix, and process into a fine powder.
6
Take your time, as this may take a few minutes.
7
If your spice grinder is small, you may need to grind it in several small batches.
8
Sift after grinding to refine the powder or use as is.
9
Transfer to a large mixing bowl.
10
Add the ginger, garlic, turmeric, and paprika to the mixing bowl and whisk to combine.
11
If you add the turmeric when grinding, it can discolor the blender jug.
12
Store in an airtight (preferably glass) jar in a cool, dry place for up to 6 months.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup / 40 g whole dried red chiles, 1/2 cup / 40 g coriander seeds, 1/2 cup / 50 g cumin seeds, 1/4 cup / 35 g whole black peppercorns, and more.

Yes, Tandoori Masala falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions