Tandoori masala is a combination of flavors explicitly for use with an oven or Tandoor, in conventional cooking in the Indian subcontinent. Tandoori masala is a authentic blend of different flavors. Each spice enhance its extraordinary flavor and scent to make this masala blend a brilliant extravagance. It is utilized fundamentally for marinating veg and non-veg food like mushrooms, paneer, chicken, tofu, sheep and veggies.
Tandoori Masala helps in marinating and grilling any yummy tandoori dishes. Different spices give this mix a unique aromatic flavour.
INGREDIENTS : Tandoori Masala
- 3 Tablespoon Ground Coriander
- 2 Tablespoon Cumin seeds
- 1 1/2 Tablespoon Ground Mace
- 1 1/2 Tablespoon Ginger Powder
- 1 1/2 Tablespoon Garlic Powder
- 1 1/2 Tablespoon Cloves
- 1 1/2 Tablespoon Fenugreek
- 2 Pcs Black Cardamom
- 4 Pcs Green Cardamom
- 2 Inch Cinnamon stick
- 1 Teaspoon Nutmeg Powder
- 1 Tablespoon Black Peeper
- 1 Tablespoon Salt
- 2 Tablespoon Kashmiri Red Chilli Powder
- 1 Tablespoon Indian Red Chilli Powder
- 1 Tablespoon Turmeric Powder
INSTRUCTIONS : Tandoori Masala
- Gather all the Ingredients
- Dry Roast the Cumin, coriander seeds, cloves, and cinnamon sticks, Cardamom, Black pepper and ground mace in a pan over low heat until they begin to release their aroma.
- Remove the spices from the heat and allow them to cool
- Grind the Roasted spices along with the ginger powder, garlic powder, chili powder, nutmeg powder, turmeric, salt.
- Grind to form a smooth powder.
- Store the Powder in airtight container for 8 to 10 weeks.
- Roasting and grinding whole spices yourself provides far better flavor than using already ground packaged spices.
- It is essential to utilize Indian Red Chilli Powder, not Southwestern American Red Chilli Powder. The two flavors have a totally different flavor profile; though American Red Chilli Powder is really a mix of flavors, Indian Red Chilli Powder is ground-up Chilli, like cayenne.
- Before Grinding make sure that the grinder is clean and dry.