Homemade Tandoori Masala (Indian Barbque Spice Mix)

I like to make homemade masalas so as to have them as fresh as possible as well as the proportions of spices best suited for our personal taste; also, some of the masalas have undesirable ingredients like food colors, flavor enhancers, and preservatives. The amount of ingredients may be adjusted to your preference.  Use this masala in any of the recipes that call for Tandoori Masala.

Note: Smoked paprika gives a nice smoky aroma to your dishes; if it is not available, no worries, the masala still is fabulous. Add a tablespoon or two of Kasoori Methi (dried fenugreek leaves) for incomparable taste; crush into a fine powder in the palm of your hands before addiding to marinade or at the end of cooking to finish the dish!

Ingredients:

½ cup dried Kashmiri chillies, break into 2-3 pieces

¼ cup whole Coriander seeds

1 tbsp whole Cumin seeds

½ tbsp whole Black Pepper

½ tbsp whole Cloves

½ tbsp whole green Cardamom pods

1 black Cardamom

1 tsp whole Fenugreek seeds Or 1 Tbsp Kasoori Methi

3 pieces, 2 inch sticks of Cinnamon or Cassia bark, coarsely broken up

2 tsp dried ground Ginger

1 tsp Garlic Powder

½ tsp grated Nutmeg

½ tsp Mace

½ tsp ground turmeric

1 Tbsp Smoked Paprika

3 - 4 Tbsp Paprika 

Method:

Toast all the whole spices one by one, in a medium hot, heavy skillet or pan, for about 30-60 seconds or so until fragrant. Pour into a wide plate or baking dish and let cool completely.

Transfer to a powerful blender or spice grinder, process into a fine powder. You can use a sieve to remove any large pieces that are not ground well and process again. Add the remaining ground spices; add enough of the paprika to get the color just the you would like.

Processs to combine well. Transfer to a clean, airtight spice jar, seal and store in a cool dark place.

This recipe makes around 1 cup of tandoori masala.