Tandoori masala is a mixture of spices traditionally used in Punjabi cooking, particularly with food cooked in a Tandoor oven. It is most famously used in Tandoori chicken, chicken tikka, and butter chicken. Masala means ‘ seasoning ’ in Hindu can contain a mix of cumin, coriander seeds, turmeric, garlic, ginger, onion, and cayenne pepper. The mix can be made ahead and stored in an airtight container.
While not 100% authentic I add a tablespoon of smoky sweet paprika to give my masala mix a little of the char-grilled smoky taste from the Tandoor oven.
50 grams Cumin seeds
50 grams Coriander seeds
1 large Cinnamon stick
1 tablespoon ground Ginger
1 tablespoon Garlic powder
1 tablespoon ground Turmeric
1 tablespoon sweet smoked Paprika
1 tablespoon Cayenne Pepper
1 tablespoon Table Salt
Gently heat a heavy bottomed frying pan and toast the cumin, coriander seeds, cloves, and cinnamon sticks until they begin to release their essential oils. Remove the spices from heat and allow them to thoroughly cool. Grind all the ingredients in a coffee grinder to make a smooth powder. Store the mixture in an airtight container for up to four weeks.