Tandoori masala or Tandoori sauce is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional cooking in the Indian subcontinent. The specific spices vary somewhat from one region to another but typically include: garam masala, garlic, ginger, onion, cayenne pepper, and sometimes other spices and/or additives. The spices are often ground together with a pestle and mortar.
Tandoori masala is used extensively with dishes such as tandoori chicken. In this dish, the chicken is covered with a mixture of plain yogurt and tandoori masala. The chicken is then roasted in the tandoor on high heat; when prepared in this fashion the chicken has a pink-colored exterior and a savory flavor.
Other chicken dishes, in addition to tandoori chicken, use this masala, such as tikka or butter chicken, most of them Punjabi dishes. Meat other than chicken can be used, as can paneer (paneer tikka).
If freshly prepared, the masala can be stored in airtight jars for up to two months. The spice blend is also readily available at larger supermarkets and specialty Asian stores, with varying tastes depending on the brand.
Tandoori masala also known as the tandoori red masala. Because it is red in colour. The most important ingredient in tandoori masala is Kashmiri chilly paste and overnight hung curd or yogurt. You wouldn’t make a perfect Tandoori masala without Kashmiri chilly paste following are the main ingredients for preparing a perfect Tandoori masala
Hung curd ginger garlic paste Salt garam masala Cumin powder Black salt chat masala Red Chilly powder Mustard oil Kashmiri chilly paste Lemon juice