Tandoori Masala Powder

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time
IndianSpice BlendVegetarianVeganDairy-FreeGluten-Free

Tandoori Masala is an authentic and flavourful spice mix that will spruce up your dish. Add it to any tandoori dish, including curries and biryani for that extra kick of flavour.

Our flavourful Tandoori Masala spice mix for meats and rice dishes offers the perfect way to liven up renditions of many a classic dish. Try it in our Chicken Tandoori Masala Curry for an extra kick of flavour.


10 Servings
  • 2tbsp
    Coriander Seeds
  • 1tsp
    Nutmeg (coarse)
  • 1
  • 2
    Dry Red Chillies
  • 1tbsp
    Cumin Seeds
  • 3
    Cinnamon Sticks (small)
  • 1tsp
    Black Peppercorns
  • 1tsp
  • 1/2tsp
    Fenugreek Seeds (Methidana)
  • 4
    Black Cardamom
  • 2tbsp
    Dried Fenugreek Leaves (Kasuri Methi)
  • 1tbsp
    Dry Ginger Powder (Saunth)
  • 1tbsp
    Garlic Powder
  • 1tbsp
    Garam Masala
  • 5tbsp
    Kashmiri Red Chilli Powder
  • 1tsp
  • 1tsp
    Orange Color (edible) (optional)


  1. Place a heavy-bottomed pan on low to medium flame.

  2. Add coriander seeds, methrae, cloves, black cardamom, mace, nutmeg, dry red chilli, cinnamon, kasuri methi leaves, black cardamom and cumin seeds.

  3. Dry roast for 5-8 minutes till they change its colour and a nice aromatic flavour arises.

  4. Keep stirring constantly to avoid the burning of spices.

  5. Turn off the flame.

  6. Add kashmiri red chilli powder, garlic powder, ginger powder and garam masala powder. Mix nicely.

  7. Immediately transfer the roasted spices on a plate and let it cool.

  8. Transfer the spices to a mixer and grind it to a powder and transfer in a bowl.

  9. Sieve the masala through a strainer. The coarse masala left in the sieve can be blended again until whole masala turns into fine powder.

  10. Add salt and orange color and mix nicely.

  11. Store in an airtight container preferably a glass bottle.


Tips & Tricks

  1. You can use beetroot powder instead of edible orange colour.

  2. Tandoori Masala has a longer shelf life if stored in an airtight container and kept in a cool dark place.

  3. For the best flavours, consume Tandoori Masala within 3-4 months.

  4. You can add Tandoori Masala to any meat dish, including curries and biryani. Try it out in our recipe for Chicken Tandoori Masala Curry.

Leena Kohli
Recipe by

Leena Kohli


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