This spice blend is exactly what it sounds like – the masala used to season tandoori dishes, including tandoori chicken. Tandoori chicken, for example, is chicken marinated in yogurt and this spice blend (along with garlic and ginger, perhaps). Of course, traditionally, an abundance of chili powder would provide the red colour we’re all familiar with; most tandoori chicken recipes now ask for red food colouring instead of overpowering heat. This masala will not turn your chicken bright red, but it will provide seasoning.
- 10 tsp cumin seeds
- 4 tsp coriander seeds
- 2 cinnamon sticks
- 2 tsp cloves
- 2 tsp ginger powder
- 2 tsp garlic powder
- 2 tsp kashmiri chili powder (regular cayenne powder will do, but kashmiri powder will help impart a red colour when used)
- 2 tsp turmeric
- 2 tsp mace powder (I suppose you can use nutmeg if you don’t have this but, again, mace provides colour as well as flavour)
- 2 tsp coarse salt
What you need: a bowl, mortar and pestle or spice-grinder and a clean, dry glass jar with a tight lid for storage
- Measure all the whole ingredients into the bowl.
- If using a mortar and pestle, transfer the whole spices (first 4 ingredients) in batches (if need be) and grind as fine as you can. Otherwise, fill the spice-grinder and process the whole spices to a fine powder.
- Into the powdered whole spices, mix in the already ground ingredients.
- Spoon the powder into the jar and seal it tightly. Give it a few shakes to get all the ingredients thoroughly mixed. A tightly sealed jar of spices should last about 2 months with relatively decent freshness. Use it or lose it!