This tandoori masala recipe is from the widely popular YouTube channel of Nisha Madhulika. With 7.5 million followers, this India-based vlog phenom offers detailed vegetarian recipes for home cooks. The only edit I made to her ingredient playlist is to remove the very hard to find spice ratanjot, used primarily for its color. Instead, I’ve included some optional paprika.
Tandoori masala is one of the most popular spice blends in India. And who can resist tandoori anything? Known for its bright red color, this North Indian mix is all at once smoky, slightly bitter-sweet, and intensely flavored with Kashmiri chilies, black peppercorns, green cardamom, ginger, cinnamon, garlic, and cloves.
See the Notes below before you cook.
Tandoori Masala Recipe
- 1/4 cup coriander seeds
- 7 whole Kashmiri chilies ~ Substitutions
- 1 tablespoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 4 black cardamoms
- 7 green cardamoms
- 2 cinnamon sticks
- 15 whole cloves
- 4 whole mace ~ Or 1 1/2 teaspoons of ground mace
- 1 whole nutmeg ~ Or 2 1/2 teaspoons of ground nutmeg
- 1 teaspoon ground turmeric
- 1 tablespoon ground ginger
- 1 to 3 tablespoons paprik ~ Not smoked
- Gather your spices.
- Grate the nutmeg into a fine powder.
- Smash the black cardamom and remove the seeds. Discard the shells.
- In a powerful blender or grinder, blend all the spices together into a fine powder.
- Force through a fine-mesh strainer. Grind the remaining spices again, and discard anything that didn’t break down.
- This recipe makes 65 grams, or just shy of a cup. It will keep for up to 6 months in a tightly sealed container away from heat and light.