Tandoori Masala

Tandoori Masala is the Indian spice blend used to season meats, seafood and vegetables for grilling, roasting or baking. It smells smoky and mildly spicy, and it gives food the vibrant red hue and full, rounded flavour associated with traditional tandoor cooking.

The blend combines earthy cumin, citrusy coriander and warm paprika for colour and mild heat. Ginger adds a bright, zesty note, while garlic brings depth and savoury richness.

How to use it

Use it for tandoori chicken, tikka, grilled vegetables and paneer, and anywhere you want that char-grilled character. Two tablespoons seasons a kilo of chicken. The technique tip: mix it into thick yoghurt with lemon juice, which is the classic carrier, and score the meat before it goes in so the marinade reaches past the surface. Marinate for at least four hours, then cook hot and fast and leave space between the pieces; crowded meat steams and the colour goes dull instead of catching at the edges.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

Tandoori Spice, Tandoori Chicken Seasoning, Tandoori Mix