Homemade Tandoori Masala Powder

Ingredients

• 50 grams Whole red chili (Whole, dry)
• 5 grams Cinnamon (stick) (Approximately 2‑3 small sticks)
• 4 grams Lemongrass (Dried or fresh, finely chopped)
• 2 grams Cloves (Approximately 3‑4 cloves)
• 2 grams Large cardamom (not green) (Approximately 2‑3 pods)
• 10 grams Cumin (seeds) (Whole)
• 5 grams Black pepper (whole) (Whole black pepper)
• 12 grams Amchur powder (For sour flavor)

Instructions

1. Measure all spices

   Take the specified amounts of all spices and place them in a bowl.

   Time: PT5M

2. Roast red chilies

   Heat a heavy-bottomed pan over medium heat, add the whole red chilies and stir continuously for 4‑5 minutes until the chilies turn a light black color.

   Time: PT5M

   Temperature: मध्यम आँच

3. Roast cumin

   Do not add oil or ghee to the pan, add the cumin directly and roast for 2 minutes until a light aroma appears.

   Time: PT2M

   Temperature: निम्न आँच

4. Roast cinnamon, cloves, cardamom, black pepper

   In the same pan add cinnamon, cloves, large cardamom and black pepper, roast for 2‑3 minutes until lightly brown.

   Time: PT3M

   Temperature: निम्न आँच

5. Cool roasted spices

   Transfer all roasted spices to a large bowl and let them cool at room temperature for 3 minutes.

   Time: PT3M

6. Grind all spices

   Place the cooled red chilies, cumin, cinnamon, cloves, cardamom, black pepper, lemongrass and amchur powder into a spice grinder and grind until a fine powder forms.

   Time: PT5M

7. Mix and sieve

   Transfer the ground spices to a mixing bowl, optionally sift through a fine sieve and then mix evenly.

   Time: PT2M

8. Store

   Place the tandoori masala in a clean airtight jar, label it and keep in a cool, dry place.

   Time: PT1M

Nutrition Facts

Calories

30

Protein

1g

Carbohydrates

5g

Fat

0.5g

Fiber

2g

Ingredient Substitutions

• Instead of Whole red chili: Roasted red chili powder
• Instead of Cinnamon (stick): Cinnamon powder
• Instead of Lemongrass: Lemon zest
• Instead of Cloves: Clove powder
• Instead of Large cardamom (not green): Cardamom powder
• Instead of Cumin (seeds): Cumin powder
• Instead of Black pepper (whole): Black pepper powder
• Instead of Amchur powder: Citrus powder

Equipment Needed

• Heavy‑bottomed pan or tawa
• Spice grinder or high‑speed blender
• Mixing bowl
• Airtight jar
• Spatula or spoon

Critical Steps — Do Not Skip

• Avoid over‑burning the red chilies – it will impart bitterness.
• Allow all roasted spices to cool completely before grinding.
• Grind spices in small batches to prevent the grinder from overheating.

Chef Tips from the Video

• Let the roasted spices cool slightly before grinding; this retains the oil aroma.
• Mix 1‑2 tablespoons of the masala into tandoori chicken or paneer, marinate for 30‑45 minutes, then grill or bake.
• If a deeper red color is desired, add a little red chili powder or natural beetroot powder.

Troubleshooting

Storage

Refrigerator: Not required, but store in the fridge during very hot weather.

Freezer: Can be kept in the freezer for up to 6 months.

Room temperature: Store in a sealed jar in a cool, dry place for up to 3 months.

Make-Ahead Tips

• You can make a large batch of roasted spices and keep it in the freezer.
• Refresh the powder every 2‑3 months by making a new batch.
• If you need a quicker color boost, add a little red chili powder.