🌿 spicesEasy to use
Tandoori Masala
North India (Punjab region)Available year-roundWarm, smoky, earthy
Did You Know?
The iconic red color of tandoori chicken was traditionally from Kashmiri chili. Modern versions often use food coloring — you can tell by the brightness of the red. Authentic color is darker, more muted.
Overview
North India (Punjab region) · Available year-round · spices
Tandoori masala is an Indian spice blend used for marinating meats to be cooked in a tandoor oven. It typically includes cumin, coriander, turmeric, paprika, garam masala, ginger, garlic, and often red food coloring.
North India (Punjab region)
Origin
Available year-round
Season
Easy
Difficulty
spices
Category
Flavor Profile
Warmsmokyearthytangycomplex — built for char-grilled flavor
Storage Tips
Airtight container up to 1 year. Keep dry — moisture degrades the blend.
Photo Gallery
How to Cook with Tandoori Masala
Recipes, pairings, substitutes, and professional tips
Cooking Tips
Mix with yogurt to create tandoori marinade. Marinate chicken, paneer, fish, or vegetables for at least 4 hours (overnight preferred). Grill, broil, or roast at high heat.
Best Pairings
chickenyogurtlemongarlicgingeronionnaan
Substitutes
Garam masala + paprika + cumin, curry powder + ginger + garlic
Nutrition & Health Benefits
The nutritional profile and health properties of Tandoori Masala
Nutrition Highlights
fat
7
carbs
50
fiber
16
protein
12.5
calories
278
Quick Facts
Categoryspices
OriginNorth India (Punjab region)
SeasonAvailable year-round
DifficultyEasy
Health Benefits
Curcumin from turmeric (anti-inflammatory), ginger and garlic (immune support), capsaicin from chili (metabolism boost).
Tandoori Masala Photos
4 photos showcasing Tandoori Masala in its many forms
🌿
Tandoori Masala
spices
OriginNorth India (Punjab region)
SeasonAvailable year-round
DifficultyEasy
Flavor Notes
Warmsmokyearthytangycomplex — built for char-grilled flavor
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Pairs Well With
chickenyogurtlemongarlicgingeronionnaan
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