Authentic Tandoori Spice Blend Recipe – Kashmiri Chili & Amchoor

Last Updated on 2 months by Neha Deshmukh

Authentic Tandoori Spice Blend Recipe – Kashmiri Chili & Amchoor

Hey everyone! If you’ve ever dreamed of recreating that incredible tandoori flavor at home, you’re in the right place. I remember the first time I tried to make tandoori chicken – it was… okay. But then I realized the secret wasn’t just the yogurt marinade, it was the spice blend. This recipe is my go-to, and I’m so excited to share it with you. It’s seriously a game-changer.

Why You’ll Love This Recipe

This tandoori spice blend is vibrant, aromatic, and bursting with flavor. It’s way better than anything you can buy in a store, and honestly, it’s not as complicated as you might think. Plus, making your own blend lets you control the heat and freshness. You’ll be amazed at how much this elevates your tandoori dishes – and so much more!

Ingredients

Here’s what you’ll need to create this magic:

• 3 tbsp coriander seed
• 1 tbsp cumin seed
• 3 mace blades
• 1 tsp black peppercorns
• 1 inch cinnamon stick
• 3 whole cloves
• 3 green cardamom pods
• 1 tbsp paprika
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric powder
• 4 tsp amchoor powder (dry mango powder)
• 1 tsp granulated garlic powder

Ingredient Notes

Let’s talk about a few key players in this blend. Getting these right makes all the difference!

• Kashmiri Chili Powder: This is essential for that beautiful red color and mild heat. It’s not super spicy, but adds a lovely fruity flavor. If you can’t find it, you can substitute with regular chili powder, but reduce the amount and add a pinch of cayenne for color.
• Amchoor Powder: This adds a lovely tangy flavor that’s so characteristic of tandoori cuisine. It’s made from dried unripe mangoes. If you absolutely can’t find it, a squeeze of lemon juice in your marinade can help, but it won’t be quite the same.
• Mace: Don’t skip this! Mace is the outer covering of the nutmeg seed and has a delicate, warm flavor. It adds a subtle complexity you won’t get otherwise.
• Kasuri Methi (Dried Fenugreek Leaves): While not in the blend itself, you’ll need this for the marinade. It adds a unique, slightly bitter aroma that’s crucial for authentic tandoori flavor. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to toast the whole spices. In a dry skillet over medium-low heat, add the coriander seed, cumin seed, mace blades, black peppercorns, cinnamon stick, cloves, and cardamom pods. Toast for about 2 minutes, stirring constantly, until fragrant. You’ll start to smell that amazing aroma!
2. Remove from heat and let the spices cool completely. This is important – you don’t want to grind warm spices.
3. Now, grind the toasted spices into a fine powder using a spice grinder. I love using a dedicated spice grinder for this, but a coffee grinder works in a pinch (just make sure it’s thoroughly cleaned afterwards!).
4. In a bowl, combine the ground spices with the paprika, Kashmiri chili powder, turmeric powder, amchoor powder, and garlic powder. Mix well until everything is evenly distributed.
5. Finally, transfer the spice blend to an airtight glass jar. Store it away from light and heat to keep it fresh.

Expert Tips

• Toasting is Key: Don’t skip toasting the spices! It really wakes up their flavors.
• Grind Fine: A fine powder ensures the spices distribute evenly in your marinade.
• Freshness Matters: Whole spices have a much longer shelf life than pre-ground.

Variations

Want to customize this blend? Here are a few ideas:

• Spice Level Adjustments: If you like it hot, add a pinch of cayenne pepper or increase the Kashmiri chili powder. My brother loves a fiery kick, so I always make a spicier batch for him!
• Regional Variations:
  • Punjabi Style: Add a pinch of garam masala for a warmer, more robust flavor.
  • Mughlai Style: Include a tiny bit of rose petals for a floral aroma.
• Make-Ahead Tips: This blend keeps beautifully! I often make a big batch and store it for months.

Serving Suggestions

Okay, now for the fun part – using this amazing spice blend!

• Tandoori Chicken: The classic! Mix 3 tbsp of the spice blend with yogurt, ginger-garlic paste, lemon juice, and kasuri methi for the perfect marinade.
• Paneer Tikka: This blend works wonderfully with paneer (Indian cheese).
• Marinades: Use it as a base for marinades for lamb, fish, or vegetables.
• Sprinkle it on: A pinch of this blend adds a lovely flavor to roasted vegetables or even scrambled eggs!

Storage Instructions

Store your tandoori spice blend in an airtight glass jar, away from direct sunlight and heat. It will stay fresh for up to 6 months. I like to label the jar with the date I made it.

FAQs

Let’s answer some common questions:

• What is the best way to store this spice blend? An airtight container, away from light and heat, is best.
• Can I adjust the heat level of this blend? Absolutely! Add cayenne pepper for more heat, or reduce the Kashmiri chili powder for less.
• What is Amchoor powder and can I substitute it? It’s dried mango powder, adding a tangy flavor. Lemon juice is a very rough substitute.
• What is the purpose of toasting the spices? Toasting releases the essential oils, intensifying their flavor.
• Can this blend be used for other Indian dishes besides tandoori? Yes! It’s great in curries, marinades, and even sprinkled on roasted vegetables.