Tandoori masala has a rich and fascinating history that dates back to ancient India. The Tandoor, a traditional clay oven, was invented in the Indus Valley Civilization around 2600 BCE and was primarily used to bake flatbreads. However, over time, it became a popular tool for cooking meats and vegetables as well.

The creation of the Tandoori chicken, one of the most popular dishes associated with Tandoori masala, is credited to Kundan Lal Gujral, a chef who lived in the early 20th century. He experimented with marinating chicken in yogurt and spices and then cooking it in the Tandoor. The dish quickly gained popularity and soon Tandoori chicken, and other Tandoor-cooked dishes started appearing on menus of Indian restaurants around the world.

Tandoori masala is a spice blend that is used to marinate meats, fish, and vegetables before cooking them in the Tandoor. The blend typically includes coriander seeds, cumin seeds, black peppercorns, dried red chili peppers, and other aromatic spices like cinnamon, cloves, and cardamom. The recipe for Tandoori masala can vary depending on the region, but the basic ingredients remain the same.

Today, Tandoori masala is widely used in Indian cuisine and has also become popular in other parts of the world. It is not only used for Tandoor-cooked dishes but also as a seasoning for curries, stews, and other dishes. With its unique blend of spices, Tandoori masala adds a depth of flavor and aroma to any dish it is used in, making it a must-have in any spice pantry.

Cooking Instructions:

1. Begin by lightly dry roasting the coriander seed, cumin seeds, and fennel seeds in a non-stick pan until they become aromatic. Once done, transfer them to a large plate to cool down.
2. In the same pan, dry roast the green cardamom, fenugreek seeds, nutmeg, black peppercorn, cloves, and cinnamon for about 2 minutes or until they become fragrant. Remember to break the cinnamon into pieces before roasting. Transfer the roasted spices to the same plate as the other spices and let them cool down.
3. Dry roast the dried chili in the same pan and transfer it to the plate.
4. Next, dry roast the fenugreek leaves, making sure not to burn them. Once roasted, transfer them to the plate of spices.
5. Once all the toasted spices have cooled down, transfer them to a spice blender and blend them into a fine powder.
6. Add the ginger powder, mango powder, Kashmiri chili powder, and turmeric to the blender and grind until everything is well combined.
7. Finally, store the Tandoori masala in an airtight container for later use.

Ingredients Overview:

1. Coriander seeds: These small, round seeds have a warm, slightly sweet flavor and are a staple in Indian cuisine. They are lightly dry-roasted in this recipe to release their aroma and flavor.
2. Cumin seeds: These small, crescent-shaped seeds have a warm, earthy flavor and are often used in spice blends for their distinctive taste. They are also dry-roasted in this recipe to bring out their flavor.
3. Fennel seeds: These small, oval-shaped seeds have a sweet, licorice-like flavor and are used in Indian cuisine to add depth to dishes. They are also dry-roasted in this recipe to release their aroma and flavor.
4. Green cardamom: These small, green pods contain black seeds with a sweet, floral flavor. They are often used in spice blends for their distinctive taste and aroma.
5. Cinnamon: This spice comes from the bark of a tree and has a sweet, woody flavor with a hint of spice. In this recipe, a 4-inch stick of cinnamon is used and is dry-roasted before being ground.
6. Black peppercorn: These small, dried berries have a strong, pungent flavor and are often used in spice blends for their heat and depth of flavor.
7. Cloves: These small, dried flower buds have a strong, sweet and spicy flavor and are used in many spice blends for their distinctive taste.
8. Dried chili: These dried red chilies add heat and depth to this spice blend. The number of chilies used can be adjusted to personal preference.
9. Fenugreek seed: These small, yellowish-brown seeds have a slightly bitter, nutty flavor and are often used in Indian cuisine for their distinctive taste. They are also dry-roasted in this recipe to bring out their flavor.
10. Dried fenugreek leaves: Also known as kasuri methi, these dried leaves have a slightly bitter flavor and are often used in Indian cuisine to add depth to dishes.
11. Dried mango powder: Also known as amchur, this tangy, fruity powder is made from dried unripe mangoes and adds a sour note to this spice blend.
12. Turmeric powder: This bright yellow spice comes from a root and has a slightly bitter, warm flavor. It is often used in Indian cuisine for its color and flavor.
13. Nutmeg: This fragrant spice comes from the seed of a tree and has a warm, slightly sweet flavor. In this recipe, a quarter of a nutmeg is used and is ground with the other spices.
14. Kashmiri chili powder: This is a mild chili powder that is used in Indian cuisine to add a bright red color to dishes. It is also used in this recipe to add color and flavor.
15. Ginger powder: This is a powdered form of ginger root that has a warm, spicy flavor and is often used in Indian cuisine to add depth to dishes.

Homemade Tandoori Masala As Featured On Youtube

FAQS: Homemade Tandoori Masala

Q: What is Tandoori Masala?

A: Tandoori Masala is a blend of aromatic spices that is commonly used in Indian cuisine, particularly for marinating meats, fish, and vegetables before cooking them in a Tandoor oven. The blend typically includes coriander seeds, cumin seeds, black peppercorns, dried red chili peppers, and other aromatic spices like cinnamon, cloves, and cardamom.

Q: Is Tandoori Masala spicy?

A: Tandoori Masala can be spicy, depending on the quantity of chili peppers used in the blend. However, the level of spiciness can be adjusted according to personal preference.

Q: What dishes can be made with Tandoori Masala?

A: Tandoori Masala is most commonly used for marinating meats, fish, and vegetables before cooking them in a Tandoor oven. However, it can also be used as a seasoning for curries, stews, and other dishes to add a depth of flavor and aroma.

Q: Is Tandoori Masala gluten-free?

A: Tandoori Masala is generally gluten-free since it is made from a blend of spices and does not contain any gluten-containing ingredients. However, it is always recommended to check the labels of store-bought Tandoori Masala to ensure that it is gluten-free.

Q: Can I make Tandoori Masala at home?

A: Yes, you can make Tandoori Masala at home using a combination of aromatic spices like coriander seeds, cumin seeds, black peppercorns, and others, as per your personal preferences.

Q: How long can Tandoori Masala be stored?

A: Tandoori Masala can be stored in an airtight container in a cool, dry place for up to 6 months. However, it is always recommended to use fresh spices for maximum flavor and aroma.