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This Tandoori Masala has a universal appeal…..Use it for Tandoori Chicken, Fried Fish, Grill Shrimps or Paneer and Vegetable skewers. The list is endless so be creative!

Tandoori Masala

Coriander Seeds -1 tsp
Cumin Seeds – 1 tsp
Fenugreek Seeds – 1 tsp
Whole Black Peppercorns – 1/2 tsp
Garam Masala – 2 tsp
Cayenne Pepper – 1 tsp

Ginger Powder – 1 tsp

 Garlic Powder – 1 tsp Paprika – 1 tsp

Nutmeg Powder – 1/2 tsp

Salt – 2 tsp


  1. On Medium heat,  dry roast  Coriander Seeds, Cumin
    seeds, Fenugreek Seeds and the Peppercorns. Stir constantly for even
  2. Once the seeds turn brown and you can get the aroma of the
    spices, take it off the flame. Let the seeds cool down and grind to a
  3. Put in all the rest of the ingredients and mix very well.
  4. You can store this Masala in an air-tight container for about 2
  5. Tips:

    1. Tandoori masala can also be bought at any Indian grocery store.
      For recommendations on brands, please e-mail us and we can provide you
      with some brand names that we have tried and are really good.

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