Homemade Tandoori Masala

" People confuse me, Food doesn't. " - Anthony Bourdain 

If there is another fetish I have apart from collecting cookbooks, it is making homemade masalas. It has become an obsession now - who else can justify notes of at least 10 different Garam Masalas. I cannot help it if every Indian cook book has a recipe for one claiming that is the best ever. So, for the fear of losing out, I religiously note it down and try them.  And, I have not met a Garam Masala that I have not liked!!

I have been using another version of Tandoori Masala for years. But this one is a recent find. And is here to stay. My older version, though a great blend of spices did not give me the Tandoori feel. This one definitely does. And my personal touch to this masala is the smoked Paprika. I love the Smokey flavor and Tandoori must have it. I have not included it in the powdered masala, but I add 1 Tbsp. of it while marinating the chicken. 

Here is the recipe. 

Tandoori Masala ingredients : 

Coriander Seeds -  1/4 Cup

Cumin - 1 Tbsp.

Peppercorns - 2 tsp

Green Cardamom Pods -10

Black Cardamom Pods - 2 

Cinnamon - 2 sticks

Cloves - 1 tsp

Mace - 1 piece ( 1 piece encloses one nutmeg)

Nutmeg - 1/4 of one nutmeg

Kashmiri Red Chilli - 3 Tbsp. (for the color)

Red Chilli Powder - 2 Tbsp. ( for the spice)

Star Anise - 1 

Kasuri Methi - 2 tsp. 

Ginger Powder -1 tsp.

Method :

1. Dry roast all the whole spices (except ginger powder and Kasuri Methi) till they release the aromas and slightly change color. 

2. Allow it to cool.

3. Transfer to a spice grinder and add the Red Chilli Powders, Ginger Powder and Kasuri Methi. 

If the jar heats up while powdering, stop and grind again after a bit. The heating up of the masalas while grinding changes the flavor, hence the approach. 

4.  Transfer and store in a airtight container.

Recipe modified slightly from here.