Friday 29 November 2013

Tandoori Masala Recipe | Homemade Tandoori Masala | How To Make Tandoori Masala At Home | Masala Powder For Tikka Preparations

Tandooris/Tikkas tends to be one of the top most favorite dish for many people in India. Tandoori masala is the main ingredient without which a tandoori recipe is impossible. So today am gonna discuss about how to make this aromatic masala powder at home using whole spices, this will definitely come handy in many preparations. I have used whole spices here which makes the powder smell divine and will force you to prepare a tandoori or tikka immediately. Preparing a tandoori/tikka dish such as tandoori chicken, paneer tikka etc  is so easy when you have this spice powder at hand, just prepare the yogurt/curd marinade, marinate the main ingredient such as chicken or paneer and cook it then. This tandoori masala or tikka masala can be prepared at home with very little effort, so why go for store bought ones? Just gather the necessary spices, measure and grind to get the most flavorful masala, then store in air-tight containers and use when needed. 

Store bought masalas definitely give you good results, but I do not prefer it much as store bought ones have food colors mixed along with it that are known to be carcinogens, I personally do not prefer adding food colors to my recipes unless it forcefully needs it. Also we are sure not aware of how much of adulteration is done in the spice mixes available in stores. So its better to be on the safer side. I have heard about so much adulteration done in normal day today spices and ingredients that we use. For example red chilli powder is being mixed up with brick powder, turmeric powder wit some chemical compound, coffee powder with chicory and tamarind seed powder!!! that's definitely shocking to know that we are cooking and eating brick powder!! but these are just known examples, there are much more that we common people do not know. The worst part is the kind of drastic health issues these adulterants can cause. So it is better for us to buy whole spices and use them to prepare fresh powders at home possibly when we have ample time. I cannot blame all store bought products but there is nothing safe like home-made masalas. Also using whole spices definitely adds another  benefit; you get the proper flavors and strong aroma, so using a little of the masala will do for flavoring your dishes!!

I have also added an instant tandoori masala (involving ready-made spice powders) preparation in this same post, those who do not wish to use whole spices or those who cannot easily get these spices can follow the other method. 

Some Spices That I've Used in Making Tandoori Masala


spices 128




spices cloves 1




Yields 50 grams
  1. Cumin seeds {Jeera / Jeeragam} - 3 tablespoons (12 grams)
  2. Coriander seeds {Dhania / Malli vidhai} - 4 tablespoons (16 grams) 
  3. Mace {Javitri / Jathipathri} - 2 teaspoons (2 grams; Crush mace coarsely with your fingers and then measure it)
  4. Nutmeg powder {Jaiphal / Jathikai} - 1 teaspoon (2 grams; To know how to make nutmeg powder check the preparation method below)
  5. Green cardamom pods {Ilaichi / Elakkai} - 2 teaspoons (2 grams) 
  6. Cloves {Laung / Krambu} - 2 teaspoons (2 grams) 
  7. Cinnamon stick {Dalchini / Pattai} - 2 teaspoons (1 gram, break cinnamon stick into smaller pieces then measure it)
  8. Black pepper {Kali Mirch / Milagu} - 2 teaspoons (6 grams) 
  9. Fenugreek sees {Methi / Vendhayam} - 2 teaspoons (2 grams) 
  10. Red food color - 1 teaspoon (I did not use it) 
(I have not added ginger powder and garlic powder here, as I like to adding fresh ginger and garlic to the recipe directly, but if you still like to add ginger garlic powder you can add 2 tsp each) 


  • How to make Nutmeg Powder - To make nutmeg powder grate the nutmeg on its sides using a grater. Use a strong grater and start grating on its bulged sides to make the process easier. [If you get nutmeg powder directly in your stores, then skip this step] 
nutmeg pw
  • Measure all the ingredients and add them to a dry clean, blender or mixer grinder and grind it well. If using a mixer grinder stop in between to give the motor some rest, else the motor will get heated up soon. 
  • Grind until the powder becomes fine. Then strain and grind the coarse mix again. (Your spice powder will not be super fine as we are using whole spices, but if you need the finer powder, then using a sieve and strain the fine powder again, store it. I did not want to waste the coarse spice mixture so I have stored it too) 
grind spices
  • Then remove from blender and store in dry, clean, airtight containers. 


  1. Garam masala - 2 teaspoon 
  2. Coriander powder - 3 tablespoons 
  3. Cumin powder - 2 tablespoons 
  4. Pepper powder - 1 teaspoon 
  5. Red food color - 1 teaspoon (Optional) 
  • Mix the above spice powders using a whisk or blend it for a minute in a blender. 
  • Store in dry, clean, air-tight containers. 

TIP 1: Always store in a dry clean airtight container to increase its shelf life. Do not leave it open the aroma will easily get lost. 

TIP 2: You can add a teaspoon of dry fenugreek leaves (kasoori methi) while making the powder. 

Homemade Tandoori masala is now ready!! Use it in all your tandoori / tikka preparations and just enjoy the flavors!! 


  1. Such a flavorful and aromatic tandoori masala, your clicks are just mindblowing.... awesome, awesome awesome....

  2. what a shots diya, feel the aroma here

  3. wowow! all the clicks are so nice.. homemade is best

  4. Stunning shots aks.super masalas

  5. Super Divya. tempting clicks

  6. awesome snaps...a useful and flavorful masala powder..thanks for sharing :)

  7. Superb clicks Divya.... summa athuruthu...

  8. thats apretty glass bottle.. toogood.

  9. flavourful podi dear..awesome clicks

  10. Flavorful masala Divya! Great clicks.

  11. Beautiful clicks and a flavorful masala

  12. useful post and well explained..all your clicks looks like magazine cover shot...great photography Divya :-)

  13. the clicks are really awesome.......and love the tandoori masaala

  14. hey dhivya.....very nice pics dear...beautiful

  15. Lovely clicks of all items..Nice and lovely podi.

  16. very useful post Divya and mind blowing clicks

  17. such class shots, Priya ! amazing clicks.. !!! Hadnt been to blogsphere for quite some time. Hope you doing good. Keep in touch :)


  18. This is a very handy post. Home made masalas are the best. So well explained. I would be using the instant version to start with and will give the first version with whole spices a try later on. Those are some mesmerising clicks. Kudos.
    Thanks for sharing.

  19. wow...really stunning clicks there da! flavorful masala, should try this homemade version soon...well explained with lovely shots Divya..nice job!

  20. Awesome clicks sis love the cinnamon one its too gorgeous and nothing can beat homemade masala

  21. Fantastic clicks.. spot on....i always buy the instant masala for the tandoori recipes....but this sounds really good...Does the red colour come after preparing the tandoori bites??

    1. Thank You Preetha, the red color comes from the red food color they use in readymade masalas, I havent used it.. To get a natural red color in paneer tikka it is better to use Kashmiri red chilli powder instead of food color.

  22. wow fabulous post and stunning clicks :) You have explained it so well divya !!


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