Tandoori Masala Recipe (Homemade Tandoori Masala)

Ingredients

• 2 small dalchini (cinnamon) sticks
• 2 tsp clove (laung / lavang)
• 1/2 tbsp mace (javantri)
• 1 1/2 tbsp cumin seeds (jeera)
• 1 1/2 tbsp coriander (dhania) seeds
• 1 tsp fennel seeds (saunf)
• 2 tsp black peppercorns (kalimirch)
• 8 elaichi (green cardamom)
• 2 black cardamom (badi elaichi)
• 1 tbsp Kashmiri red chilli powder
• 3 tbsp kasuri methi (dried fenugreek leaves)
• 2 tsp dried ginger powder (sonth)
• 1/2 tbsp black salt (sanchal)
• 2 tsp garlic (lehsun) powder
• 1/2 tsp nutmeg (jaiphal) powder
• 1/2 tsp red food colour

Steps

1. To make tandoori masala, combine the cinnamon, cloves, mace, cumin seeds, coriander seeds, fennel seeds, black peppercorns, green cardamom and black cardamom in a broad non-stick pan and dry roast on a medium flame for 3 to 4 minutes, while stirring continuously.
2. Switch off the flame, remove the mixture on a plate and cool completely.
3. Transfer it into a mixer jar and blend it till fine powder.
4. Now add kashmiri chilli powder, kasuri methi, dried ginger powder, black salt, garlic powder, nutmeg powder and red food colour. Blend again for 2 minutes.
5. Store this tandoori masala in an air-tight container for 2 months or use as required.