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  • 2 tbsp. of Cumin Seeds (Zeera)
  • 2 tsp. of Coriander Seeds (Saabut Dhania)
  • 2 Cinnamon Sticks (Dal Cheeni)
  • 1 tsp. of Cloves
  • 1 tsp. of Red Chilli Powder
  • 1 tsp. of Ginger Powder
  • 1 tsp. of Turmeric Powder (Haldi)
  • 1 tsp. of Garlic Powder
  • 1 tsp. of Mace Powder
  • 1 tsp. of Salt

1) Dry roast all the whole spices until they smoke.

2) Cool and grind with the powder spices salt and food coloring in an electric grinder.

3) Store in a small airtight jar for upto 2 months maximum.

Tip: Tandoori cooking is a popular form of Pakistani cooking.
Use the tandoori masala with curds to marinade meats and paneer. Roast or grill to replicate the authentic taste of tandoori cooking.
Tandoori Masala can be used to prepare Tandoori Chicken Legs and Tandoori Chicken Tikka

Serving Size: 4
Degree Of Difficulty: Easy
Recipe Category: Sauces
Recipe Ethnic Group: Pakistani
Recipe Requested by, Rashida Qureshi (India)