What it is
Tandoori masala is different from most blends in how it is used: it goes into a yogurt marinade, not dry into a cooking pot. The yogurt tenderises the meat while the blend seasons and colours it.
Its red comes from deghi or Kashmiri chilli, colour without fierce heat, and its signature aroma from kasuri methi (dried fenugreek leaf), alongside coriander, cumin and warm spices.
The blend
Makes a small jar, enough for several marinades. The deghi chilli and kasuri methi are what make it tandoori.
- Deghi or Kashmiri chilli powder · for colour3 tbsp
- Coriander seeds2 tbsp
- Cumin seeds2 tbsp
- Black peppercorns1 tsp
- Green cardamom, cloves1 tsp each
- Cinnamon1 inch
- Dry ginger powder1 tsp
- Kasuri methi (dried fenugreek leaf) · the signature2 tbsp
- Black salt1 tsp
The red should come from deghi chilli, not artificial colour. Kasuri methi is essential, it is the aroma you recognise as tandoori.
How to make it
1 · Roast the whole spices
Warm the coriander, cumin, pepper, cardamom, cloves and cinnamon over low heat until fragrant. Keep the chilli powder aside, it burns easily.
2 · Cool completely
Let the roasted spices cool before grinding.
3 · Grind, then add the rest
Grind the roasted spices, then mix in the deghi chilli, dry ginger and black salt. Crush in the kasuri methi by hand.
4 · Store airtight
Keep dry and airtight; it holds its colour and aroma for a couple of months.
Mix 2 tablespoons into a thick yogurt marinade with ginger-garlic and lemon, coat the chicken or paneer, and rest it before grilling, roasting or air-frying.
Why these spices
Two things make it work. Deghi (Kashmiri) chilli is prized for deep red colour with only mild heat, so the vivid look does not mean fierce spice, and there is no need for artificial dye. And kasuri methi, dried fenugreek leaf, carries the warm, faintly maple aroma that the nose reads as "tandoori". Going into a yogurt marinade, the blend both seasons and, with the yogurt’s acidity, helps tenderise.
The honest note
Two honest notes. This blend contains a little black salt, so account for it when salting the marinade. And the appetising red should come from deghi chilli, not food colouring, one good reason to make your own rather than buy a lurid packet mix. Otherwise it is just spices, and the dish itself, grilled not fried, is a lean way to cook.