Tandoori Masala

This image courtesy of Joseph DeLeo

This is one of the most versatile spice blends. Mix it with yogurt to make a fantastic marinade for virtually any protein before it hits the grill—you can use it to make everything from tandoori chicken to tofu. It’s also fantastic as a dry rub on meats, sprinkled on fish, or even as a healthy seasoning for popcorn. The nice thing about my version is that it gets its red hue from natural ingredients, rather than red food dye.

You’ll need a shallow, heavy pan; a plate; a spice grinder or powerful blender, such as a Vitamix; a large mixing bowl; and a whisk.


Makes2 cups / 230 g



Make Ahead RecipeYes

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian

EquipmentBlender, Spice Grinder

Taste and TextureSpiced

Type of DishDry Rub


  • 1 cup / 40 g whole dried red chiles
  • ½ cup / 40 g coriander seeds
  • ½ cup / 50 g cumin seeds
  • ¼ cup / 35 g whole black peppercorns
  • ¼ cup / 20 g whole cloves
  • 2 tablespoons green cardamom pods
  • 1 tablespoon ajwain (carom seeds)
  • 2 teaspoons fenugreek seeds
  • 3 (3-inch / 8-cm) sticks cinnamon
  • 1 heaping tablespoon dried ginger powder
  • 2 teaspoons garlic powder
  • 2 teaspoons turmeric powder
  • ½ cup / 50 g unsmoked paprika


  1. Combine the dried chiles, coriander and cumin seeds, peppercorns, cloves, cardamom pods, ajwain, fenugreek seeds, and cinnamon in a shallow, heavy pan over medium heat and dry roast the spices for 4 minutes. During the entire cooking time, shake the pan every 15 to 20 seconds to prevent the spices from burning. The mixture should be just toasted and aromatic. Remove from the hear, transfer to a plate, and set aside to cool for 15 minutes.

  2. Place the cooled, roasted spices in a spice grinder or a powerful blender, such as a Vitamix, and process into a fine powder. Take your time, as this may take a few minutes. If your spice grinder is small, you may need to grind it in several small batches. Sift after grinding to refine the powder or use as is. Transfer to a large mixing bowl.

  3. Add the ginger, garlic, turmeric, and paprika to the mixing bowl and whisk to combine. If you add the turmeric when grinding, it can discolor the blender jug.

  4. Store in an airtight (preferably glass) jar in a cool, dry place for up to 6 months.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password