Tandoori Masala Recipe: Create Your Own Authentic Spice Mix for Tandoor Dishes

Tandoori masala is a spice blend used in traditional Indian and Pakistani cooking, especially with a tandoor or clay oven. This masala is essential for creating dishes like tandoori chicken and chicken tikka masala. The spices vary by region but often include fenugreek, cinnamon, cumin, coriander, garlic, and ginger. These spices are ground into a fine powder and mixed with yogurt to marinate meat, usually chicken.

The masala gives the meat a pink exterior and a savoury flavour when slow-roasted in the tandoor. It can also be used with fish or paneer. Tandoori masala is available in packets at supermarkets, offering convenience for those who prefer not to make it at home.

• 1 tablespoon fenugreek seeds
• ½ teaspoon onion seeds
• ½ teaspoon salt
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon curry powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon chili powder
• 1½ teaspoons paprika
• 4 garlic cloves, peeled and cleaned
• 2 tablespoons vegetable oil
• 1 thumb-sized piece fresh ginger
• 2 jalapeño peppers (seeds included)
• 1 bunch fresh cilantro, washed, long stems cut off
• ¼ cup lemon juice
• 1 cup plain yogurt (hung in cheesecloth to remove excess liquid)

1. Toast the fenugreek and onion seeds in a sauté pan for several minutes. Grind them using a mortar and pestle or spice grinder.
2. In a food processor, blend the ground seeds with salt, garam masala, turmeric, curry powder, coriander powder, cumin, chili powder, paprika, garlic, vegetable oil, ginger, jalapeños, cilantro, and lemon juice until smooth.
3. Spoon the mixture into a large mixing bowl and stir in the yogurt.
4. Marinate meat or fish for eight hours. For shorter marination time, bathe first in white distilled vinegar. Tofu or vegetables can be tossed into the marinade just before grilling. Use the marinade to baste over the grill.

Nutritional Values