Tandoori masala is a spice blend specially used for preparing food in a tandoor or clay oven in traditional North Indian, Pakistani, and Afghan cuisine.

The spices used to make tandoori masala can vary from region to region, but it usually includes garam masala, garlic, ginger, onion, cayenne pepper, and other spices and additives.

Tandoori masala is commonly used in dishes like tandoori chicken.

Chicken is coated with a mixture of yogurt and tandoori masala and then baked in a very hot oven. Chicken prepared in this way has a pinkish color and a pleasant aroma and taste.

If kept fresh and stored in an airtight container, masala can last for months.

Usage recommendation for Tandoori Masala: Marinate half a kilo of chicken breasts or any white fish for 6 hours in a mixture of one finely chopped onion, 1-2 minced garlic cloves, 5 teaspoons of tandoori masala blend, and 225ml of yogurt. Season with salt as needed. Cover everything with aluminum foil and bake in a preheated oven at 180°C for about 30 minutes.

GOOD for spicy meat dishes, soups, sauces, fish, Asian cuisine.