Tandoori masala is an Indian spice mix consisting of cumin, coriander, cloves, cinnamon, ginger, garlic, chili, turmeric, mace, and salt. "Tandoor" refers to a type of clay oven first used in India that allows for high-heat cooking. "Masala" in Hindi -- one of the main languages spoken in India -- means "seasoning." Tandoori masala is used to flavor many Indian dishes.
You can make this spicy mix ahead of time and store it in an airtight container. Creating a tasty meal will then be a simple matter of marinating and grilling your dish.
- Dry-roast the cumin, coriander seeds, cloves, and cinnamon sticks in a pan on a low flame, until they begin to release their aroma. Remove the mixture from fire and allow it to cool.
- Grind the ingredients in a coffee grinder to make a smooth powder.
- Store the mixture in an airtight container for up to 6 to 8 weeks.
- If you do not want to use food coloring, substitute it with 20 grams of Kashmiri red chilies. They provide a terrific color without as much heat as other varieties of dry red chilies.
- If you are using Kashmiri Red Chillies, omit the chili powder from the recipe.
- Before you use the chilies, lightly toast them in a hot pan until they are aromatic, then grind them into a fine powder in a clean, dry coffee grinder.