How To Make Tandoori Masala At Home To Make Your Favourite Indian Snacks

We all share a deep love for Tandoori snacks, as they possess the unique power to elevate the charm of any gathering. Tandoori dishes have an enduring popularity and come in an array of mouthwatering varieties, from non-veg to veg. Think Tandoori Chicken, Chicken Tikka, Paneer Tikka, Mushroom Tikka, Tandoori Chaap – the list goes on, and their flavours are irresistible. The secret behind their unmatched taste lies in the special tandoori masala, which infuses life into these dishes. While there are various tandoori spice brands available in the market, some prefer the homemade touch. With this in mind, we present you with a recipe for crafting your own Tandoori Masala.

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Homemade spices offer a distinct flavour. Freshly ground spices impart a unique taste to your dishes. If you’ve ever made fresh spices at home, you’ll know this well. Creating your own tandoori masala is surprisingly easy. To whip up this flavour-packed masala, gather your ingredients and blend them into a fine powder. But what exactly do you need for Tandoori Masala? Let’s take a look:

Ingredients for Tandoori Masala:

Materials:

Ginger powder: 1/4 cup

Garlic powder: 1/4 cup

Chaat masala: 2 tbsp

Red colour powder: 1 teaspoon

Garam masala: 1/4 cup

Black pepper: 2 tbsp

Onion powder: 1/4 cup

Kasoori Methi: 1/4 cup

Red chilli powder: 1/4 cup

Salt: 3/4 cup

Coriander powder: 1 teaspoon

How to Make Homemade Tandoori Masala:

1. To create powdered ginger, garlic, and onion, dry these ingredients under the sun, grind them into powder, and store it in a container.
2. Next, leave the remaining ingredients under the sun for a day.
3. Combine all the dried ingredients.
4. Grind them together to form a fine powder, sift it through a sieve, and store it in an airtight container.

Tips to Keep in Mind While Preparing Tandoori Masala:

1. It’s crucial to sun-dry the whole spices before grinding to remove any moisture, thus extending the spices’ shelf life.
2. Filtering the spices is important to separate any coarse particles effectively.
3. Store your tandoori masala in a glass jar or an airtight container.
4. If you can’t sun-dry the whole spices, you can also dry roast them in a pan before grinding.

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Tandoori masala isn’t limited to making tikka; it can also elevate the flavours of chicken curry and biryani. So, why not whip up your homemade tandoori masala in minutes and savour the delicious dishes?

About PayalFood in the mind, Bollywood in the heart – these two things often shimmer in Payal’s writing. Besides penning thoughts, Payal enjoys a playful tango with new and delicious recipes. Roaming around is her jam; whether catching up on the latest flicks or grooving to the beat, Payal knows how to keep her empty moments brimming with flavour and rhythm.