Tandoori Masala

So I was on a bit of a hiatus. I didn’t realize I hadn’t updated this thing since the holidays! That’s totally my bad. Things have been pretty crazy between traveling for work and wedding planning. We’re almost all done with the planning, but I’m still traveling a lot, which means not being able to cook my man some good food. Since I’m home for another three days, I took advantage of our rest day from working out to make some good Indian food!

I had written a post on how to make garam masala before, but there was another masala mixture I wanted to try to make: tandoori masala. It’s mostly used for, you guessed it, tandoori chicken. Since we don’t eat chicken in this household, it can be used in things like chicken tikka masala or any tikka masala. And I wanted to make paneer tikka masala, so I made the spice mixture. It was pretty easy too!

Yeah, it made a lot, mostly because I eye-balled all the ingredients. Whoops. That’s half the fun though, right?! It made a ton of masala – about 1/4 cup or so, which should last me a few weeks. The most important part of Indian cooking is that spice and making it is just as easy as buying it pre-made!

Tandoori Masala
•2 teaspoons ground cloves
•1 1/2 teaspoon cardamom powder
•1 1/2 teaspoons cumin powder
•1 1/2 teaspoons coriander powder
•1 teaspoon ground ginger
•1 teaspoon garlic powder
•1/2 teaspoon ground cinnamon
•1 teaspoon fenugreek powder
•1 1/2 teaspoons ground black pepper

Like I said, I eye-balled a lot of this. I had to grind the cumin seeds, coriander seeds, cloves and cardamom to a powder since those aren’t powders already. Use your judgment. You can make it as smokey or spicy as you want.

Combine all the ingredients and sift through a sieve to get out the lumps. Then store in an air tight jar or container. It should keep for 3-4 weeks!

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