Now that we are sharing the Tandoori Masala dish here, you can get the ideal masala that makes tasty marinations so that your dishes turn out lip-smacking.

TANDOORI MASALA POWDER

Components

8 tablespoons coriander seeds
2 tablespoons 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.
15-20 cloves.
16-20 dried Kashmiri red chillies.
1 tsp fenugreek seeds (methi dana).
1 tsp stone flower (dagad phool).
1 tablespoon dried fenugreek leaves (kasuri methi).
1 tbsp dried ginger powder (saunth).
2 tsps dried mango powder (amchur).
1 tablespoon ratanjoth.
2 tsps turmeric powder.
1/4 nutmeg.
1 1/2 tsps black salt.

Technique.

1. Lightly dry roast coriander seeds, cumin seeds, and fennel seeds in a non-stick pan. Transfer in a large plate and enable to cool.
2. Dry roast green cardamoms, cinnamon stick, black cardamoms, mace blades, black peppercorns, and cloves in the very same pan for 1-2 minutes. Transfer in the exact same plate. Enable to cool.
3. Similarly dry roast dried red chillies in the very same pan for 1-2 minutes. Transfer in the same plate. Enable to cool.
4. Dry roast fenugreek seeds in the very same pan for 1 minute. Transfer in the very same plate.
5. Put the stone flower and dried fenugreek leaves in the exact same pan and roast for 30 seconds. Transfer in the same plate and enable to cool entirely.
6. As soon as the roasted spices have cooled, transfer them in a grinder container. Include 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. Shop this in an air tight container and use as needed.

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