Tandoori chicken and shrimp, which are often marinated and seasoned with a spice combination before being cooked in a clay oven, are popular dishes at Indian restaurants in America (a tandoor). Tandoori masala is an Indian spice mix made up of a number of spices such as cumin, coriander, and turmeric, however it can vary slightly from recipe to dish, with garam masala being used occasionally. It has a savoury, fragrant, and gently spicy flavour that is used to flavour many Indian cuisines.
This spice mix can be made ahead of time and stored in an airtight container for a month or two, but the fresher it is, the better the flavour. Having the spice mix on hand makes marinating and grilling a delicious meal a breeze.
How to Use
Foods are marinated in a tandoori spice mix before being cooked in a tandoor or on the grill. The spice mix is typically mixed with yoghurt to provide a thick coating that may be used to season paneer, rotisserie chicken, shrimp, and even fish.
What's the Difference Between Tandoori Masala and Garam Masala?
These spice mixes have comparable ingredients and play an important role in Indian cookery. The distinction between the two is that tandoori masala has more of a spicy flavour from the chilli powder, whilst garam masala has a milder flavour. Garam masala is used in some tandoori masala recipes.
The chef in almost every Indian restaurant kitchen I've visited has his own unique blend of garam masala that he uses in his curries and marinades.
Tandoori masala is typically a store-bought product. There are some outstanding tandoori masalas available.