Key facts
| From | North India |
|---|---|
| Stays fresh | 3 months · check your jars |
| Used in | 1 of our dish |
Ingredients
- 15 g Kashmiri chilli (powder)
- 10 g Coriander seed
- 8 g Cumin
- 3 g Black pepper
- 2 g Cloves
- 3 g Cinnamon and cassia
- 2 g Green cardamom
- 4 g Dry ginger (powder)
- 3 g Dried fenugreek leaves
- 2 g Turmeric
- 3 g Dry mango powder
Method
- Roast the whole spices lightly and cool.
- Grind and mix with the powders and crushed kasuri methi.
Keeps about three months.
- Use about two tablespoons with a cup of thick yoghurt for 500 g of chicken or paneer.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Frequently asked questions
What is in tandoori masala?
Kashmiri chilli, coriander seed, cumin, black pepper, cloves, cinnamon and cassia, green cardamom, dry ginger, dried fenugreek leaves, turmeric, dry mango powder.
How long does homemade tandoori masala keep?
Keeps about three months.
How do I use tandoori masala?
Mixed with yoghurt, ginger, garlic and lemon to marinate chicken, paneer, fish or vegetables.
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