Tandoori masala
tan-DOOR-ee muh-SAH-luh
Warm, earthy, tangy, deep red.
What it is
Tandoori masala is the North Indian spice blend used to marinate meats and paneer for cooking in a tandoor, the clay oven that gives the dishes their name. It leans on Kashmiri chili for its signature deep red color and gentle heat, with cumin, coriander, garam masala, ginger, and garlic for warmth and depth. Mixed into yogurt, it both seasons and tenderizes chicken, lamb, and fish before they char over high heat. The blend gives tandoori chicken and tikka their familiar red-orange hue and warm, tangy flavor. Recipes vary, and many add a touch of dried fenugreek leaf.
What it pairs with
Goes wrong with: dishes that should not read red and spiced.
Common in Indian cooking.
Whole vs ground
Tandoori masala is a finished ground blend, built around Kashmiri chili for color and garam masala for warmth. It is usually mixed with yogurt into a marinade.
How to handle it
Stir into yogurt with garlic and ginger to make a marinade, coat the meat, and rest it for hours before high-heat roasting or grilling.
Storage
Airtight and dark. Best within a few months before the color and aroma dull.
Buying note
Look for a deep red blend; some use food coloring for an unnatural brightness, so check the ingredients.
What's in it
- Kashmiri chili·color and gentle heat
- Cumin·earthy base
- Coriander seed·citrus body
- Garam masala·warm aromatics
- Ginger·warm bite
Classic dishes
tandoori chicken, chicken tikka, tandoori fish, paneer tikka.
Out of tandoori masala? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
| Use instead | Ratio | How it differs |
|---|---|---|
| Garam masala with Kashmiri chili and a little cumin | to taste | covers the warmth and color, the exact balance varies |
One odd thing
Tandoori masala gets its trademark red color from Kashmiri chili, chosen for its hue rather than its heat.