Tandoori Masala

Popular dishes at Indian restaurants in America include tandoori chicken and shrimp, which are typically marinated and seasoned using a spice mix and then cooked in a clay oven (a tandoor) or on the grill. Tandoori masala is an Indian spice blend consisting of a variety of spices; it will include cumin, coriander, and turmeric but can vary slightly from recipe to recipe, sometimes calling for the Indian seasoning blend garam masala. It is used to flavor many Indian dishes and provides a savory, aromatic, and lightly spicy flavor.

Tandoori Masala and Garam Masala play a significant role in Indian cooking and share similar ingredients. But the difference between the two is that tandoori masala contains spice from the chili powder while garam masala has more of a mild taste. Some recipes for tandoori masala include garam masala.

The seasoning blend is usually combined with yogurt to create a thick coating that can be used to flavor paneer, chicken, shrimp, and even fish.

POWDERED SPICES
2 teaspoons Ginger powder
2 teaspoons Garlic powder
1 teaspoon Nutmeg powder
1 teaspoon Salt
2 teaspoons Beetroot powder

WHOLE SPICES
¾ cup Whole dried Kashmiri chilies appx. 30-34 pieces of dry chilies
4 teaspoons Methi dana (Fenugreek seeds)
4 pieces Cinnamon sticks
2 teaspoons Cloves
4 pieces Mace
3 tablespoons Cumin seeds
½ cup Coriander seeds
4 teaspoons Black peppercorns
5 pieces Black cardamom
2 teaspoons Green Cardamom appx. 15-20 pieces

Add dried Kashmiri chilies to a heavy-bottomed pan and dry-roast them (stirring occasionally) until fragrant. This will take about 6-7 minutes over medium heat.

Take it off the heat and set them aside to cool. Remove the stems and transfer them to a blender.

Blend until the chilies turn into a fine, smooth powder. Set them aside.

Combine the remaining spices (listed under whole spices) in a skillet and dry-roast over medium-low heat, stirring frequently until they smell toasty fragrant and slightly dark in color.

Take it off the heat and set them aside to cool. Transfer them to a blender.

Blend until the whole spices turn into a fine, smooth powder.

Combine garlic powder, ginger powder, nutmeg powder, salt, and beetroot powder in a large mixing bowl. Add the powdered whole spice mix to it.

Add powdered chilies to the bowl.

Mix until well blended.

Now, transfer this tandoori masala mix through a fine strainer.

Sift the tandoori blend through the fine sieve and discard what's left in the strainer.

Store in an airtight container and good for 5-6 months

Makes 1 cup