A traditional spice mixture of North India, Pakistan and Afghanistan, Tandoori Masala is typically combined with yoghurt and used as a marinade with chicken, fish or other meat. We also use it as a dry rub or as a flavoring for a simple curry dish with coconut milk. Unlike most Tandoori Masala blends, ours has no artificial color.
Certified USDA Organic
80 gm (2.8 oz) of Spice in a Reusable Tin
2 out of 5 Heat
- Sweet Cinnamon
- Himalayan Pink Salt
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Absolutely delightful. elegant spice mixtures that add exquisite & layered flavoring. Thora was so responsive to my inquiries. She really listened & helped me make excellent choices. She seemed very invested in my being happy. You can tell she is knowledgeable & has true passion for spice. It was like chatting with an old friend who happens to be a down to earth connoisseur of spice. Such genuine personalized service you will not find anywhere else.
This Tandoori Masala was a very pleasant surprise. I just ran out of my Masala (Veg) spice from India and wanted to try out this one. Tastes fantastic and makes a very fine Tandoori sauce. It isn't quite as spicy as I would like for it to be, but it is flavorful and a great alternative to consider when making Tandoori Chicken or even roasted summer veggies. Loved it!
I usually spend so much time measuring all these spices out for my Chicken Tikka Masala. This wonderful mix saved me lots time.
This is a lovely full flavored curry spice with heat that will sneak up on you in a good way. In a big pot saute in coconut oil and 2 TBS of Tandoori until tender one chopped sweet onion, one chopped apple, & 1/2 chopped fennel bulb. Add 1 lb. chopped smoked turkey, two 32 oz cartons of organic low sodium chicken broth, one 12 oz bag of fresh broccoli, cauliflower & carrots, the juice of one large lemon & 4 TBS of Agave syrup. Bring to a boil then add 1/2 bag of egg noodles and cook 12 minutes more, remove from heat and serve. The noodles will soak up more broth overnight, and make a yummy meal the next day, too.