Step 1

Pre-heat a small skillet over medium-low heat. Toast the spices, shaking the pan constantly, until fragrant. This should take about 2 minutes.

Step 2

Allow whole spices to cool. Transfer to a spice grinder (I like my old blade style coffee grinder for this). Grind to powder.

Step 3

Combine with powder spices and shake well to combine. Store in a glass jar in a cool, dark place.

Step 4

You can use it as is in dishes calling for tandoori masala. You may need to up the salt. If a recipe calls for store-bought tandoori masala they are counting on the salt in the mix.

Step 5

To make a simple tandoori marinade combine 3 tbsp tandoori masala, 1 tbsp garlic ginger paste, 2 tsp of salt, 1 tsp of kasoori methi and 1/4 cup of vegetable oil. A little naga pickle is nice if you like some extra heat. A little mint sauce is a nice touch as well if you have it. Stir to combine.

Step 6

Pour over your chicken and mix. Marinate up to 4 hours. Squeeze the juice of 1/2 a lemon and mix again. BBQ. Preferably over charcoal. Or in your pizza oven to mix things up.