Tandoori Masala
A signature spice blend of the Indian tandoor oven, made by mixing cumin, ground coriander, turmeric, ginger, and red pepper. Gives chicken and meat dishes their red-orange color and smoky aroma in yogurt-based marinades.
What Is Tandoori Masala?
Tandoori masala is a spice blend named after the traditional cylindrical clay oven of the Indian subcontinent, the “tandoor.” It is made by combining cumin, ground coriander, turmeric, ginger, garlic, and red pepper. Its characteristic red-orange color usually comes from Kashmiri chili or paprika.
Commercial products sometimes use food coloring to enhance the color. The blend is not usually used on its own; it is most often mixed with yogurt to make a marinade.
Tandoori Masala Nutrition
Because the proportions in tandoori masala vary from brand to brand, it does not have one definitive nutrition facts profile; this section is intentionally left without values because there is no reliable common public source. The amount used in a recipe does not make a measurable contribution to daily nutrition.
What Are the Benefits of Tandoori Masala?
Some compounds in spices such as turmeric, ginger, and cumin have been studied; however, no specific health effect has been scientifically proven from consuming small amounts of the blend.
This information is general; tandoori masala is a spice blend and does not replace medical treatment.
How to Choose Tandoori Masala
Good-quality tandoori masala has a vivid red-orange color and a prominent spice aroma; a label identifying the natural source of color (Kashmiri chili or paprika) is preferable.
- A clear aroma of turmeric, cumin, and ground coriander is a sign of freshness.
- Choose products with low amounts of salt and additives.
- Buying a small package and replacing it often minimizes loss of aroma.
How to Store Tandoori Masala
It can be stored for about 1 year in a sealed jar in a cool place away from light; its flavor fades over time, so replacing it is recommended.
Using Tandoori Masala in the Kitchen
Tandoori masala is almost always mixed with yogurt to make a marinade; meat or vegetables are left in the mixture for several hours, then cooked over high heat, preferably on a grill or in the oven.
How to Marinate Tandoori Chicken
Leave chicken pieces in a mixture of yogurt, tandoori masala, garlic, ginger, and lemon juice for at least several hours, preferably overnight; then cook them over high heat on a grill or in the oven.
Can Tandoori Masala Be Used with Vegetables?
Yes. Vegetables such as cauliflower, potatoes, and mushrooms can also be prepared with the same yogurt marinade and roasted to make a vegetarian version of tandoori.
Which Recipes Use Tandoori Masala?
It is used in tandoori chicken, tandoori cauliflower, seekh kebab, and some rice dishes.
Frequently Asked Questions
What is in tandoori masala?
It usually contains cumin, ground coriander, turmeric, ginger, garlic, and red pepper (Kashmiri chili or paprika); some versions also include cardamom and cinnamon.
How do you use tandoori masala?
It is generally mixed with yogurt and used in a meat or vegetable marinade; the longer the marinating time, the deeper the flavor develops.
Where does the red color of tandoori chicken come from?
It usually comes from Kashmiri chili or paprika; some commercial products may also use food coloring to enhance the color.
Is tandoori masala the same as garam masala?
No. Garam masala is made mostly of warming spices (cardamom, cinnamon, and cloves), while tandoori masala is heavier in red pepper and turmeric and is generally used for marinades.
How should tandoori masala be stored?
It can be stored for about 1 year in a sealed jar in a cool place away from light; its flavor fades over time.