Homemade Tandoori Tikka masala

Homemade Tandoori Tikka Masala with well balanced spices brings the best taste and aroma in your tikka dishes. #HappyCookingToyou

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  • Hari elaichi (Green cardamom) 10-12
  • Badi elaichi (Black cardamom) 2
  • Darchini (Cinnamon sticks) 3-4
  • Laung (Cloves) 6-7
  • Sabut dhania (Coriander seeds) 2 & ½ tbs
  • Zeera (Cumin seeds) 1 & ½ tbs
  • Javatri (Mace) 1 piece
  • Baadiyan ka phool (Star anise) 1
  • Sonth (Dried ginger) 2 pieces
  • Sabut kali mirch (Black peppercorns) 12-13
  • Namak (Salt) 1 & ½ tbs or to taste
  • Haldee powder (Turmeric powder) 1 tsp
  • Lal mirch powder (Red chili powder) 1 tbs
  • Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
  • Tarti (Citric acid) ½ tsp
  • Zarda ka rang (Yellow food color) ½ tsp


In frying pan,add green cardamom,black cardamom,cinnamon sticks,cloves and dry roast for 30 seconds.

Add coriander seeds,zeera and dry roast until fragrant.

Let it cool down.

In spice mixer,add roasted spices,mace,star anise,dried ginger,black peppercorns and grind to make a fine powder.

Add salt,turmeric powder,red chili powder,Kashmiri red chili powder,citric acid,yellow food color and grind again.

Strain with the help of the strainer.

Can be stored in air tight container for up to 6 months (yields 90 gms for 2 kg tikka).

Recipe By: Kanwal Mohsin

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