Commercial Tandoori Masala Powder Recipe

Commercial Tandoori Masala and it's Benefits

Homemade  tandoori masala is a flavorful blend of spices that is commonly used in Indian cuisine to marinate meat before cooking. The benefits of using homemade masala include being able to control the quality and quantity of the ingredients, avoiding preservatives and chemicals that are often found in store-bought masalas, and being able to customize the taste to your own preferences. The taste of homemade tandoori masala can be described as savory and slightly spicy, with a depth of flavor that comes from the combination of various spices. Additionally, it is chemical-free and easy to make, which is a great option for those who are looking for a healthier and more natural way to add flavor to their food.

Homemade tandoori masala powder

Ingredients for Commercial Tandoori Masala

These are the ingredients mainly used in many restaurants for making commercial Tandoori Masala.

Whole spices or ingredients

•  Dry red chilli: 50 grams
• White cumin seeds: 40 grams
• Cinnamon sticks: 10 grams
• Black cardamom: 6 grams
•  Star Anis: 6 grams
• Cloves: 8 grams
• Black paper corns: 30 grams
•  Lemongrass: 4 grams

Ground ingredient

Dry mango powder (amchur powder): 12 gram.

Ingredients for commercial Tandoori Masala

Alterations

We will not use any color or preservative in this tandoori masala because these two things are harmful to health. Remember that Kashmiri red chillies are less intense in taste, so add twice as much Kashmiri red chillies as you reduce the amount of chillies. If you want to take the tandoori masala to the prime level, use black cumin instead of white cumin, it will enhance the spice aroma.

Making of Commercial Tandoori Masala

First remove the upper stems of all the red chilies. After that, place a tawa or pan on the stove and fry the chillies well on low flame for four to five minutes until the color of the chillies changes, remember not to burn the chillies at all. Remove the chilies from the pan, then when the temperature of the chilies becomes normal.

Roasting Red chillies

Put all roasted chilies in a grinder jar and grind it finely and take it out in a separate plate. 

Lower the heat on the stove and in the same pan roast the cumin seeds, star anise flowers, cardamom, cloves, and cinnamon.

Roasting whole spices

Remember not to dry roast cumin seeds on a little bit high flame as it burns very quickly. Now take them out in a plate. 

When all the dry roast whole hot spices come to room temperature, add lemongrass and black pepper to it and put it in a grinder to make a fine powder. Take it out in a separate plate.

All rosted and un roasted whole spices

 Now mix the ground chillies, hot spices and dry mango powder well. 

Mixing all the ingredients

The commercial tandoori masala is ready.

How to use

This commercial Tandoori masala powder is used in dozens of dishes like tandoori chicken butter Chicken tandoori fish tandoori vegetables etc. It can be used of all types of meats like fish mutton chicken etc.

1 to 1-1/2 Tablespoon of this tandoori masala will be enough for one kilogram of meat.

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