Tandoori Masala — Frontier Punjab Tradition, No Fillers

The masala built for the smoke of a tandoor.

Frontier Punjab tradition. Hand-blended, small-batch. No fillers, no preservatives.

Tandoori isn't just a colour or a marinade — it's a technique. Real tandoori masala has to do two things at once: build complex aromatic depth that survives the high heat of the oven, and deliver the rich earthy red that says "tandoor" before you even taste it.

Our blend respects the tradition: bay leaf, coriander, ginger, red chilli, turmeric, kasuri methi, cumin, nutmeg, black cardamom, black salt, white salt, cloves, cinnamon, black pepper, dehydrated garlic, mace. Sixteen ingredients in deliberate ratio — kasuri methi for the signature finish, dehydrated garlic for depth, both salts for layered savouriness.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The colour comes from the chilli and turmeric, not from added dye.

Use 1.5 tbsp per 350g of paneer, or 500g of chicken or mutton, mixed with hung curd as a marinade. Best charred over high heat — tandoor, oven, grill, or a smoky pan.

MADE OF

Bay Leaf, Coriander, Ginger, Red chilli, Turmeric, Kasuri Methi, Cumin, Nutmeg, Black Cardamom, Black Salt, White Salt, Cloves, Cinnamon, Black Pepper, Dehydrated Garlic, Mace

BEST WITH

Vegetables, Chicken, Mutton, Mushroom, Potatoes, Paneer

PAIRS WITH OUR:

Awadhi Biryani Masala · Garam Masala — for a complete grilled-meat spread

RECIPE — Paneer Tikka (Serves 2)

Ingredients

• Paneer cut into cubes — 350 g
• Capsicum cut into cubes — ½ cup
• Onion cut into cubes — ½ cup
• Hung yogurt — ½ cup
• Ginger garlic paste — ¾ tbsp
• Roasted gram flour — 1 tbsp + ¼ tsp
• Tandoori Masala — 1½ tbsp
• Mustard oil — 2 tbsp
• Ghee — 1 tsp
• Coriander chopped — 1 sprig
• Salt to taste

Method

• Mix paneer, capsicum and onion in yogurt. Add ginger garlic paste, 1 tbsp mustard oil, roasted gram flour, Tandoori Masala, and salt.
• Marinate for 20 minutes.
• Put 1 tbsp mustard oil on a grill pan till it smokes, then add ghee.
• Prepare the paneer, capsicum, and onion skewers. Roast on the grill pan, brushing with ghee. Cook from all sides.
• Garnish with coriander.
• Serve hot with green chutney.

Common questions

Is this organic?
No. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

Why doesn't your tandoori masala have the bright neon-red colour?
Because we don't add artificial colour. The red in mass-market tandoori masalas is usually from added food dye. Our colour comes from real chilli and turmeric — earthier red, not neon.

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat and direct sunlight.

Is this spicy?
Medium. Tandoori is meant to be flavorful and complex, not chilli-aggressive. The kasuri methi finishes it beautifully.

How much do I use?
1.5 tbsp per 350g paneer, or 500g chicken/mutton, mixed into hung curd as a marinade.

Can I use it without a tandoor?
Yes. A grill pan, oven, BBQ, or even a regular pan over high heat works. The point is char and smoke — any high-heat surface delivers.

Does it work for vegetable tandoori?
Yes. Mushroom, paneer, potato, cauliflower, capsicum — all work with the same proportions and marinade time.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.