How to make Tandoori Masala

Why cooks start here

Tandoori Masala is cooked the way Punjab tandoors cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Tandoori Masala hails from the heart of Punjab, where the dish is traditionally prepared in a tandoor, a clay oven that imparts a unique smoky flavor. At home, families recreate this iconic masala, bringing the warmth and depth of Punjabi flavors to the table. The process involves a careful balance of spices, measured with intuition and experience, ensuring each batch captures the essence of its tandoor origins. This masala is a symphony of flavors, with the vibrant heat of Kashmiri chili, the earthy notes of cumin and coriander, and the tangy hint of amchur. The addition of kasuri methi and garam masala introduces a subtle complexity. Generously seasoned, it wraps around meats or vegetables, infusing them with a rich, aromatic warmth that invites communal enjoyment.