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.

Details

Also known as

Tandoori Spice, Tandoori Chicken Seasoning, Tandoori Mix