Tandoori masala is a vibrant and aromatic spice blend used primarily in North Indian cuisine to create the iconic flavors of tandoori dishes. The name “tandoori” comes from the tandoor, a traditional clay oven used to cook marinated meats, vegetables, and breads at high temperatures, giving them a signature smoky flavor. Tandoori masala is integral to marinating and flavoring the food before it’s cooked in the tandoor, providing both color and a deep, complex taste.
The core ingredients of tandoori masala typically include coriander, cumin, garam masala, turmeric, paprika, black pepper, cinnamon, clove, garlic, and ginger. In many commercial or homemade blends, cayenne pepper or Kashmiri red chiles are added to provide a bright red color and moderate heat, though the level of spiciness can vary based on personal preference. Some variations of the masala also include ingredients like fenugreek leaves or nutmeg for added fragrance and flavor.
Tandoori masala is most commonly used in the preparation of tandoori chicken, where the spice blend is mixed with yogurt, lemon juice, and sometimes oil to create a thick marinade. The chicken is then marinated for several hours or overnight before being cooked in the tandoor or oven, giving it a characteristic smoky flavor and vibrant red color. It is also used for other popular dishes such as tandoori paneer, tandoori prawns, or tandoori lamb. Additionally, tandoori masala can be used to marinate vegetables like cauliflower, potatoes, or bell peppers, adding a spiced, charred flavor when grilled or roasted.