Tandoori Masala Powder

 To make Tandoori Masala Powder at home, you can either grind whole, lightly roasted spices for maximum flavor or quickly mix pre-ground spices.

Option 1: Using Pre-Ground Spices (Quickest)

Mix these ingredients together in a bowl until fully combined:

• 1½ tbsp Kashmiri Red Chili Powder or Paprika (for rich red color and mild heat)

• 1 tbsp Ground Coriander

• 1 tbsp Ground Cumin

• 1 tsp Garam Masala

• 1 tsp Garlic Powder

• 1 tsp Ginger Powder

• ½ tsp Ground Turmeric

• ½ tsp Amchur (Dried Mango Powder) or Citric Acid (adds characteristic tanginess)

• ½ tsp Black Salt (Kala Namak) or regular fine salt

Option 2: From Whole Spices (Authentic & Aromatic)

Ingredients:

• 2 tbsp Coriander seeds

• 1 tbsp Cumin seeds

• 1 tbsp Kashmiri Red Chili Powder (or whole dried red chillies)

• 1 tbsp Sweet Paprika (for rich red color)

• 1 tsp Black peppercorns

• 1 tsp Cloves

• 1 tsp Green cardamom pods

• 1 small Cinnamon stick (approx. 2 inches)

• 1 Black cardamom pod (optional, adds smokiness)

• 1 tbsp Kasoori Methi (Dried Fenugreek leaves)

• 1 tsp Garlic powder

• 1 tsp Ginger powder

• ½ tsp Ground turmeric

• ½ tsp Amchur (Dried mango powder)

• ½ tsp Black salt or regular salt

Instructions:

1. Toast the Whole Spices: Heat a dry skillet over low heat. Add the coriander seeds, cumin seeds, black peppercorns, cloves, cardamom pods, cinnamon, and dried fenugreek leaves. Toast gently for 2–3 minutes until fragrant, being careful not to burn them.

2. Cool: Transfer the toasted whole spices to a plate and let them cool completely.

3. Grind: Transfer the cooled spices to a spice grinder or high-powered blender. Add the remaining ground ingredients (chili powder, paprika, garlic powder, ginger powder, turmeric, amchur, and salt).

4. Blend: Process into a fine powder.

5. Storage: Store in an airtight glass jar in a cool, dark place for up to 6 months.