How to make Tandoori Masala - Spice Recipe

We all love tandoori foods, be it tandoori chicken or tandoori paneer or tandoori momo, or soya chaap or any other tandoori item.

Well, all these tandoori items have one thing common in them, that is - tandoori masala. Yes, they all have tandoori masala mixed in them.

Today I will show you how to make Tandoori Masala. An extremely easy spice recipe, which you can use in your tandoori items and in other food items too (as per choice), for a great taste.

Ingredients and Steps:

• Heat a Pan
• Take 2 tsp cumin seed (jeera)
• Take 2 tsp coriander / cilantro seeds (dhania)
• Take 1 tsp fennel seeds (sauf)

Roast them for 2 - 3 minutes, do not brown the spices

Put them in a plate to cool down (Plate 1)

• Take 3 - 4 (2" Long) cinnamon stick (dalchini)
• Take 15 - 16 small green cardamom (chota elaici)
• Take 3 black cardamom (bara elaichi)
• Take 1 tsp clove (10 to 15 pcs of laung / lavang)
• Take 1 tsp whole black pepper (gota gol mirch)
• Take 1 star anise (chakra phool / chakra flower)
• Take 2 florets of mace (javitri)
• Take 2 pcs of dried ginger (2" long) - break them for smaller pieces

Roast them for 3 - 5 minutes on low flame, then 1 - 2 minutes on medium flame

Put them in a plate to cool down (Plate 2)

• Take 6 kashmiri red chili
• Take 8 dry red chili

Roast them for 3 to 5 minutes on medium low flame. These chilies will give color and heat to the tandoori masala

Transfer them to a plate and let them cool down (Plate 3)

When all roasted spices have cooled down, then put all the spices from plate 1, plate 2, plate 3 in a mixture grinder.

Grind them to get a coarse powder

• Add 1 tbsp kasturi methi

Grind them all together to get a fine powder. (TIP: Stain the powder, get the larger chunks back in the grinder for grinding to get a fine powder)

Tandoori Masala is ready, store it in a dry, air tight glass jar. It has a self life of 4 (four to 5 (five) months.

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