Homemade Tandoori Masala
A vibrant, smoky-sweet tandoori spice blend made by toasting whole cumin, coriander and fennel, then grinding them with Kashmiri chili, ginger, garlic and fenugreek leaves. It gives yogurt marinades a deep red color and a warm, balanced flavor without being fiery.
- Prep
- 10 min
- Cook
- 5 min
- Wait
- 15 min
- Total
- 30 min
- Makes
- About ½ cup (60 g) spice blend, enough to season about 3 lb (1.4 kg) of chicken, paneer or vegetables
Steps
Before you start
- Use a dry skillet and dry spices; any moisture will make the blend clump and spoil sooner.
- Open a window or turn on the vent fan: toasting spices and grinding chilies can be pungent.
- Keep a clean, dry jar with a tight lid ready for storing the finished blend.
- Serving size here means about 1 Tbsp of blend per 6 oz (170 g) of protein or vegetables.
Set up the skillet
- Measure all ingredients into small piles.
- Place an 8-inch (20 cm) dry skillet over medium-low heat and let it warm for 1 minute.
- Do not add oil.
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Ready when: Skillet feels warm when you hold your hand 2 inches above it.
Tip: A thin pan scorches spices fast, so keep the heat gentle.
Toast the chilies
- Add the broken Kashmiri chilies and toast for 30–45 seconds, stirring constantly, then tip them into a small bowl.
- Skip this step if using chili powder.
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Ready when: Chilies darken slightly, smell warm and fruity, and feel crisp.
Tip: Remove at once if they turn black; burnt chili tastes bitter.
Toast the whole spices
- In the same skillet, combine the cumin, coriander, fennel, peppercorns and cloves.
- Toast for 2–3 minutes, shaking the pan every 20 seconds.
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Ready when: Cumin turns a shade darker, and the kitchen smells nutty and fragrant; coriander seeds look lightly golden.
Tip: Stop as soon as you smell them; they keep cooking in the hot pan, so pour out immediately.
Cool the spices
- Pour the toasted spices onto a plate, spread them out, and let them cool completely with the chilies, about 15 minutes.
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Ready when: Spices feel completely cool to the touch.
Tip: Grinding warm spices releases steam and causes clumping.
Grind to powder
- Grind the cooled chilies and whole spices in a spice grinder in two batches, pulsing in 10-second bursts for 30–45 seconds per batch, until a fine powder forms with no visible seed pieces.
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Ready when: Powder looks uniform and deep red-brown, with no whole seeds.
Tip: Let the dust settle for 30 seconds before opening the grinder to avoid a chili cloud.
Add remaining spices
- Sift the ground mixture through a fine-mesh sieve into a bowl, regrinding any coarse bits.
- Add the ginger powder, garlic powder, turmeric, and the optional amchur and black salt.
- Whisk well.
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Ready when: Color is even, with no yellow or pale streaks.
Crush the fenugreek
- Rub the dried fenugreek leaves between your palms over the bowl so they crumble into small flakes, then stir them in.
- For a finer blend, pulse them in the grinder for 5 seconds first.
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Ready when: Leaves are in tiny flakes and smell bittersweet and savory.
Tip: Adding the leaves last keeps their aroma bright.
Jar the blend
- Spoon the finished masala into a clean, dry 8-oz (250 ml) jar, seal tightly, and shake for 10 seconds.
- Label with today's date.
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Ready when: Blend is evenly mixed and fills about two-thirds of the jar.
Tip: To use as a marinade, mix 1 Tbsp masala per 6 oz (170 g) of protein with ¼ cup (60 g) yogurt, 1 tsp lemon juice and salt to taste.
Good to know
Tips
- Mix the masala with yogurt and a little oil and marinate for at least 4 hours for the best color and tender texture.
- Black salt is sulfurous; start with the lower amount and add more only if you like that eggy tang.
- Grind in small batches for a finer, more even powder.
- Add salt to the marinade, not the jar, so the blend works across many dishes.
Make ahead
The blend can be made up to 3 months ahead. Flavor settles and deepens after 24 hours.
Storage & reheating
Room temperature: airtight jar in a cool, dark cupboard for up to 3 months at best flavor. Fridge: not needed. Freezer: up to 6 months in a sealed container; bring to room temperature before opening to prevent condensation. No reheating needed; toast 1 tsp in hot oil for 10 seconds to bloom.
Substitutions
- dried Kashmiri chilies → 2 Tbsp (14 g) sweet paprika plus ¼ tsp cayenne. Gives similar color; heat is slightly higher and flavor less fruity.
- dried fenugreek leaves (kasuri methi) → 1 tsp ground fenugreek seed or 1 Tbsp dried celery leaves. Ground fenugreek is more bitter, so use less.
- amchur (dried mango powder) → 1 tsp lemon zest powder or ½ tsp citric acid. Adds the same tang; use less citric acid since it is strong.
- ground ginger → 1 Tbsp extra garlic powder plus ½ tsp black pepper. Loses ginger warmth but remains balanced.