This tandoori spice is a homemade tandoori masala-style blend built around coriander, cumin, turmeric, ginger, and warm spices for a balanced, savory heat. It's designed to season marinades and dry rubs with a consistent flavor profile you can control.
A Quick Look at the Recipe
✅ Recipe Name: Tandoori Spice Blend
🕒 Ready In: ~5 minutes
👪 Serves: ~12 servings (about 3 tablespoons total)
🍽 Calories: ~5 per serving (estimated)
🥣 Main Ingredients: Ground coriander, ginger, cumin, turmeric, warm spices, cayenne
📖 Dietary Info: Vegan, dairy-free, gluten-free
👌 Difficulty: Easy - mix in a bowl, store in a jar
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This version uses measured amounts of clove and cinnamon for depth without overpowering the mix, plus cayenne for adjustable heat. Because it's a dry blend, it stores well and helps you add tandoori flavor quickly without buying a premade jar.
If you use spice blends often, you may also like Homemade Taco Seasoning, Ranch Seasoning, and Red Chile Sauce.
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Why You'll Love This Tandoori Spice:
Balanced Tandoori Flavor: Coriander, cumin, turmeric, and ginger create a bold base with warm spice depth.
Fast to Make: Measure, mix, and store in about five minutes with no toasting or grinding required.
Heat You Can Control: Cayenne adds adjustable spice without changing the overall flavor profile.
Consistent Results: A measured blend helps marinades and rubs taste the same every time.
Long Pantry Life: Keeps well in an airtight jar so you can add tandoori flavor on demand.
Key Ingredients:
- ginger. Brings sharp warmth and a little heat, key for tandoori flavor.
- ground coriander. Forms the main flavor base with a citrusy, earthy profile typical of tandoori-style blends.
- cumin. Earthy and smoky, rounding out the spice profile.
- turmeric. Provides color and a subtle, warm bitterness.
- ground clove. Adds sweet, aromatic depth; use sparingly, as it's strong.
- cayenne pepper. Adds heat; adjust the amount depending on your spice preference.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Milder tandoori spice: Reduce cayenne to ⅛ teaspoon or omit it entirely.
- Spicier tandoori spice: Increase cayenne to ½ teaspoon, or add ¼ teaspoon crushed red pepper.
- No ground clove: Use a pinch of allspice, or leave it out for a simpler blend.
- No cinnamon: Swap with a pinch of nutmeg, or omit to keep the blend more savory.
- Low-sodium option: Use ½ teaspoon salt and season your marinade or dish separately.
- More "smoky" flavor: Add ¼ teaspoon smoked paprika (optional) to deepen the finish.
How to Make Tandoori Spice:
- Add the ground coriander, ginger, salt, pepper, garlic powder, onion powder, cumin, turmeric, ground clove, cinnamon, and cayenne to a small bowl.
- Whisk or stir until the spices are fully combined and evenly mixed.
- Transfer to an airtight jar or spice container.
- Store in a cool, dark place for up to 6 months.
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Recipe Notes & Tips:
- Mix thoroughly: Whisk well so the cayenne, clove, and cinnamon distribute evenly and don't create hot or overly spiced pockets.
- Break up clumps: If any spices are clumpy, press them through a fine-mesh sieve or crush with the back of a spoon before mixing.
- Best flavor window: The blend tastes strongest in the first 1-3 months, then gradually softens as the spices age.
- Label your jar: Write the name and date so you know when to refresh the batch.
- How to use it: Start with 1½-2 teaspoons per pound of protein or vegetables, then adjust after tasting.
How to Store:
Airtight container: Transfer the spice mix to a small jar with a tight-fitting lid to keep it fresh.
Shelf life: Best used within 6 months, though it may last longer if your spices are very fresh.
Tandoori Spice FAQs:
Tandoori spice is a dry seasoning blend typically built on ground coriander, cumin, turmeric, and ginger, then rounded out with garlic, onion, pepper, and a small amount of warm spices like clove and cinnamon. Many versions also include cayenne for heat, and the exact balance determines whether the blend tastes more savory, warm, or spicy.
Tandoori spice is used to season marinades, rubs, and roasted dishes with a bold, warm spice profile. It's commonly mixed with yogurt and lemon/lime for chicken, stirred into oil for roasted vegetables, or sprinkled onto tofu, fish, or potatoes before baking or grilling.
Tandoori spice can be mildly warm or quite spicy depending on how much cayenne is included. If you prefer a milder blend, reduce or omit cayenne; for more heat, increase cayenne in small increments so the warm spices don't get buried.
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Tandoori Spice Mix
Ingredients
- 2 teaspoons ground coriander
- 1 teaspoon ginger
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- ¼ teaspoon ground clove
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
Instructions
- Add the ground coriander, ginger, salt, pepper, garlic powder, onion powder, cumin, turmeric, ground clove, cinnamon, and cayenne to a small bowl.
- Whisk or stir until the spices are fully combined and evenly mixed.
- Transfer to an airtight jar or spice container.
- Store in a cool, dark place for up to 6 months.
Nutrition
Notes
- Mix thoroughly: Whisk well so the cayenne, clove, and cinnamon distribute evenly and don't create hot or overly spiced pockets.
- Break up clumps: If any spices are clumpy, press them through a fine-mesh sieve or crush with the back of a spoon before mixing.
- Best flavor window: The blend tastes strongest in the first 1-3 months, then gradually softens as the spices age.
- Label your jar: Write the name and date so you know when to refresh the batch.
- How to use it: Start with 1½-2 teaspoons per pound of protein or vegetables, then adjust after tasting.
Toon says
until now I always bought tandoori spices. But next time I will try this recipe! It will be much better when I know what's in it. Thanks for sharing!
Deniae says
It looks like you have listed all the ingredients of the garam masala except the cardamom.
Chad Dold says
I will give it a try, but having told us that Garam Masala is a must, why leave it out?
Roche Woodworth says
Hi Chad, I’m so sorry - I’m not sure why the garam masala didn’t make it into the recipe card - it is definitely a BIG must. Thank you for bringing it to my attention - I will go through my notes and fix the recipe card as soon as possible.