Now that we are sharing the Tandoori Masala recipe here you can get the perfect masala that makes delicious marinations so that your recipes turn out lip-smacking.
TANDOORI MASALA POWDER
8 tbsps coriander seeds
2 tbsps cumin seeds
2 tsps fennel seeds (saunf)
10-12 green cardamoms
4 inch cinnamon stick broken
4-5 black cardamoms
4-5 mace blades
2 tsps black peppercorns
16-20 dried Kashmiri red chillies
1 tsp fenugreek seeds (methi dana)
1 tsp stone flower (dagad phool)
1 tbsp dried fenugreek leaves (kasuri methi)
1 tbsp dried ginger powder (saunth)
2 tsps dried mango powder (amchur)
1 tbsp ratanjoth
2 tsps turmeric powder
1½ tsps black salt
1. Lightly dry roast coriander seeds cumin seeds and fennel seeds in a non-stick pan. Transfer in a large plate and allow to cool.
2. Dry roast green cardamoms cinnamon stick black cardamoms mace blades black peppercorns and cloves in the same pan for 1-2 minutes. Transfer in the same plate. Allow to cool.
3. Similarly dry roast dried red chillies in the same pan for 1-2 minutes. Transfer in the same plate. Allow to cool.
4. Dry roast fenugreek seeds in the same pan for 1 minute. Transfer in the same plate.
5. Put the stone flower and dried fenugreek leaves in the same pan and roast for 30 seconds. Transfer in the same plate and allow to cool completely.
6. Once the roasted spices have cooled transfer them in a grinder jar. Add dried ginger powder dried mango powder rattanjoth turmeric powder nutmeg and black salt and grind to a fine powder. This is tandoori masala powder.
7. Store this in an air tight container and use as required.
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