Tandoori Masala
Tandoori Masala
Born of Punjab's tandoor tradition, this is the smoky, full-spectrum blend that turns yoghurt into a glowing marinade. Warm coriander and cumin are balanced by ginger, clove and a high-colour Kashmiri chilli base, with just enough citrus tang from dried mango. Whisk into yoghurt to coat chicken, paneer, prawns or cauliflower before high-heat grilling, roasting or air-frying.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- India
- Punjab
- Ground blend
- Warm, smoky, high-colour marinade blend
- Steam-sterilised · ETO-free · lab-tested
- 18–24 months, stored cool and dry
Also known as · tandoori spice mix · Indian grill masala · tandoor marinade blend
How to use it
Yoghurt marinade for tandoori chicken, tikka and paneer
Rub for grilled prawns, fish and lamb chops
Roasted cauliflower, potatoes and mixed vegetables
Stirred into mayonnaise or labneh for a smoky dip
Seasoning for kebabs and skewers
Questions
- Is tandoori masala the same as garam masala?
- No. Garam masala is a warming finishing blend, while tandoori masala is built as a marinade spice, with a high-colour chilli base and a tangy lift from dried mango designed to coat and char beautifully under high heat.
- How do I use it to marinate?
- Whisk two to three tablespoons into thick yoghurt with a little oil, ginger and garlic, coat your protein or vegetables, and rest for a few hours before grilling, roasting or air-frying at high heat.
- Is it very spicy?
- It is moderate. The blend leans on colour and aroma rather than raw heat, so it delivers a vivid finish and warm depth without overpowering chilli fire.
