Tandoori Masala

Japanese Seasoning

Definition

Tandoori Masala is a traditional North Indian spice blend used to season meats, fish and vegetables—most famously chicken—often mixed with yogurt and slow-cooked in a tandoor (clay oven). Recipes vary by region and household, but the goal is a vivid, aromatic crust with warm spice and moderate heat.

Origin & Context

Named for the tandoor clay oven, this masala became a hallmark of North Indian and Punjabi cookery. Blends differ across regions and spice merchants; some versions prioritize smoky paprika warmth, others emphasize peppery bite or sweet-aromatic notes from cinnamon and cardamom.

Composition (Ingredients)

Cumin, Coriander, Paprika, Turmeric, Onion, Garlic, Pepper, MUSTARD seeds, Ginger, Cayenne, Allspice, Galangal, Nutmeg, Cassia cinnamon, Coriander leaves, Cloves, Long pepper.

Allergen Information

Contains MUSTARD. May contain traces of CELERY.

Flavor Profile

Warm and layered: paprika and turmeric provide color and gentle warmth; cumin and coriander add earthy-citrusy depth; ginger, galangal and pepper contribute lively heat; cloves, cassia and nutmeg lend sweet spice; a hint of cayenne gives a clean, lingering finish.

Culinary Uses

• Classic tandoori-style chicken, tikka, or paneer (yogurt marinade)
• Fish and seafood skewers; lamb chops or cauliflower steaks
• Roasted vegetables, sheet-pan dinners, and BBQ grilling
• Stir into yogurt or lemon–oil dressings as a quick sauce

Preparation & Dosage

Yogurt marinade: 2–3 tsp masala per 200–250 g plain yogurt, plus salt and lemon. Coat 600–800 g meat or veg; marinate 2–12 hours (fish 30–90 minutes). Cook hot (grill/oven/air-fryer) until lightly charred.

Dry rub: Pat food dry, rub with a little oil and 1–2 tsp masala per 500 g; rest 20–30 minutes before cooking. For sauces, bloom the spice briefly in oil or ghee to release aroma.

Storage

Store in an airtight container, cool and away from light. Use within 12 months for peak aroma.

Comparison

Versus Garam Masala, tandoori masala is designed to cook through (often with yogurt) and is typically brighter and more pepper-paprika forward. Compared with generic curry powders, it’s less salty and more focused on grill-friendly warmth and color.

FAQ

Is Tandoori Masala very hot?
Medium heat: warmth from paprika, pepper and cayenne balanced by aromatic sweet spices.

How do I get the signature red color?
The hue comes from paprika and turmeric; for a deeper shade, add a little Kashmiri chili or tomato paste—no artificial colors needed.

Can I cook it without a tandoor?
Yes—use a very hot oven (220–240 °C), grill, broiler or air fryer to mimic the tandoor’s high heat and light charring.