Tandoori Masala
The Quirky Foodster Team
About 1/2 cup dry mix (before yogurt is added)
Servings
Ingredients
- Kashmiri chile powder (for color) — 2 tbsp
- Cumin — 1 tbsp
- Coriander seed — 1 tbsp
- Garam masala — 1 tsp
- Ground ginger — 1 tsp
- Garlic powder — 1 tsp
- Turmeric — 1/2 tsp
- Ajwain — 1/2 tsp
- mixed into yogurt as a marinade base
Method
- Combine ground spices; typically mixed into yogurt with lemon juice to form a wet marinade rather than used dry.
- Component spices are typically pre-toasted individually before blending.
Origin: North India, developed alongside the tandoor clay-oven cooking tradition.
Use: A marinade base for tandoor-style grilled meats, always combined with yogurt before use.
Classic Dishes: Tandoori chicken; tandoori paneer; various grilled tandoor preparations.
Storage: Dry mix keeps 6 months to a year sealed and dark; once combined with yogurt, use within a day for marinating.
Variations: Commercial tandoori masala mixes often include red food coloring for the characteristic vivid red-orange hue, beyond what the Kashmiri chile alone provides — a point worth noting for readers seeking a more natural formulation.
Substitutions: Garam masala plus Kashmiri chile powder and yogurt as a simplified approximation.
- Kashmiri chile powder (for color) — 2 tbsp
- Cumin — 1 tbsp
- Coriander seed — 1 tbsp
- Garam masala — 1 tsp
- Ground ginger — 1 tsp
- Garlic powder — 1 tsp
- Turmeric — 1/2 tsp
- Ajwain — 1/2 tsp
- mixed into yogurt as a marinade base
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