How To Make Tandoori Masala

This tandoori masala is nice to have on hand

home-made tandoori masala

Home-made tandoori masala pictured with a red dyed popular brand

I want to teach you how to make an amazingly easy tandoori masala. This masala – or mixure – can be used to brighten up curries, marinade meat and vegetables and it works well as a dry rub for brilliant BBQs. If you compare it to some of the popular store bought brands you may find that it doesn’t taste the same. This is because this tandoori masala is full of the flavours of roasted and ground spices rather than salt and flavour enhancers.

One brand – which I happen to like – shows salt as the number one ingredient. I love salt as do many people but let’s face it… it’s not good for you.

I prefer to add salt at the end of cooking. This tandoori masala will allow you to do just that and the combination of spices will make your meals much tastier too.


For best results, tandoori masala powder should be used within a month.


tandoori masala spices

The spices that make up this tandoori masala

As with all of my spice blends, I usually don’t make very much at one time. Once the spices are ground they tend to lose flavour quite quickly. This mix should be good for about one month without without losing too much flavour.

tandoori masala

Salt is the main ingredient in many tandoori masalas.

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How To Make Tandoori Masala
Recipe type: Spice Blends
Cuisine: Indian BIR
Cook time: 
Total time: 
  • 3 tablespoons coriander seeds
  • 3 tablespoons cumin seeds
  • 1 tablespoon black mustard seeds
  • 2 inch piece of cinnamon stick
  • 3 dried bayleaves
  • 5 tablespoons dried garlic flakes
  • 1 small piece of mace
  • 2 tablespoons onion powder
  • 1 tablespoon ginger powder
  • 1 tablespoon anchoor (mango) powder
  1. Place the coriander seeds, cumin seeds, mustard seeds and cinnamon stick in a dry frying pan and place over medium heat.
  2. Move the spices around in the pan so that they roast evenly.
  3. When the seeds begin to lightly smoke, add the garlic flakes and mace and continue cooking for about 30 more seconds.
  4. Remove the spices to a bowl and pour in the remaining ingredients. Note that if you have trouble finding mango powder, you could use citric acid powder or just add a bit of lemon juice to whatever you are cooking with the tandoori masala.
  5. Grind the spice mixture in a coffee or spice grinder and store in an air-tight container in a cool dark location.

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  1. Jules D. says

    As I do agree with you that spices are the best when freshly ground per use. Though, not everyone has the luxury of this procedure on a daily basis and in my experience I have noticed some difference but it’s not extreme, just as long as the spices are kept in appropriate temperature, humidity and packaging for the spices and no longer than a few months.

    • Dan Toombs says

      Hi Jules

      Very true. I use both but do enjoy making my own. There are some nice -off the shelf – tandoori powders on the market.

  2. says

    I love blending spices for curry. Can’t beat home made spices. It’s got the extra ingredients like love and patience and I am sure it makes the food taste nicer.

  3. says

    I have corresponded with Birgit Erath of the Spice shop (London and Germany) and she has told me horror stories of some tandoori masalla’s containing ground up red brick for the colouring.

    • Dan Toombs says

      Really? That’s terrible.

      I have a couple off the shelf brands I use from time to time but would much rather make it myself. :)

  4. Fred Toombs says

    I live in Mexico but haven’t found an Indian store that sells spices, do you know of one???


    Fred Toombs

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