Tikka Masala Spice Mix

4.60 from 22 votes

Tikka Masala Spice Mix is a spicy and pungent spice blend used to make tikka recipes. Using my easy recipe, you can make it at home in just 20 minutes.

You may like more homemade spice blends: Achari Masala Powder, Sandwich Masala, Chaat Masala Powder, Chai Masala Powder, and Dabeli Masala.

Tikka masala spice kept in a bowl.
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About Tikka Masala Spice Mix

Tikka Masala Powder (Spice Mix) is a spicy and fragrant blend of several Indian spices. It is used to make popular Indian tikka dishes like paneer tikka, chicken tikka, mushroom tikka, and fish tikka.

It is easy to make at home and comes together in just 20 minutes using simple ingredients.

Although easily available in stores, I always prefer making it home. Homemade tikka masala powder is much better than store-bought one because

  • It is made using high-quality ingredients.
  • Free of preservatives.
  • Free of artificial colors.
  • It tastes much better.
  • Economical.

This easy homemade tikka masala spice recipe will give you approximately ½ cup of the spice mix.

One tablespoon of this spice powder is enough to marinate nine ounces (250 g) of chicken, red meat, tofu, or paneer.

Ingredients

This tikka masala is a fine mix of whole spices such as whole coriander seeds (dhaniya ke beej), cumin seeds (jeera), whole black peppercorns (kalimirch), dry Kashmiri red chilies, whole black cardamoms (badi elaichi), whole green cardamoms (hari elaichi), cinnamon (dalchini), and cloves (laung).

Use any dry red chilies that are easily available. I prefer to use Kashmiri dry red chilies as they add a beautiful red color to the masala without making it too spicy.

You will also need turmeric powder, dry mango powder (amchoor), and Kashmiri red chili powder.

You can replace Kashmiri red chili powder with paprika powder, too.

How To Make Tikka Masala Powder

Dry roast the following ingredients on low heat until lightly browned and fragrant (8-10 minutes), stirring continuously.

  • 3 tablespoon whole coriander seeds
  • 3 tablespoon cumin seeds
  • 2 teaspoon whole black peppercorns
  • 15-20 whole dry Kashmiri red chilies (stalks removed)
  • 4-5 whole black cardamoms
  • 5-6 whole green cardamoms
  • 2-inch piece of cinnamon stick
  • 5-6 cloves
Whole spices added to a pan.
Roasted spices.

Remove the pan from the heat and let the ingredients cool down completely.

Transfer the roasted ingredients to a grinder or a food processor along with the following ingredients.

  • ½ teaspoon turmeric powder
  • 2 tablespoon dry mango powder
  • 2 teaspoon Kashmiri red chili powder.

Grind to make a fine powder.

Roasted ingredients added to a grinder along with turmeric powder, chili powder and dry mango powder.

Store the tikka masala mix in an airtight container and use it as required.

Ready tikka masala spice.

Usage Suggestions

Use this tikka spice mix to make your favorite tikka appetizer recipes such as chicken tikka, achari paneer tikka, or gravy recipes such as chicken tikka masala, mushroom tikka masala, paneer tikka masala, veg tikka masala, etc.

You can also use this spice to flavor your fusion Indian sandwiches and wraps.

Storage Suggestions

Tikka masala powder can be stored at room temperature in a clean, dry, airtight container for 2-3 months.

Store it in the refrigerator for up to 6 months to increase its shelf life.

Use a clean and dry spoon to remove the spice, and close the lid tightly after every use.

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Tikka Masala Spice Mix is a spicy and pungent spice blend that is used to make tikka recipes. Make it at home in just 20 minutes using my easy recipe (vegan, gluten-free).
4.60 from 22 votes

Tikka Masala Spice Mix Recipe

Tikka Masala Spice Mix is a spicy and pungent spice blend that is used to make tikka recipes. Make it at home in just 20 minutes using my easy recipe.
Prep: 5 minutes
Cook: 10 minutes
Cooling Time: 5 minutes
Total: 20 minutes
Servings: 10 people

Ingredients 

  • 3 tablespoons whole coriander seeds (dhaniya seeds)
  • 3 tablespoons cumin seeds (jeera)
  • 2 teaspoons whole black peppercorns (kali mirch)
  • 15-20 whole dry Kashmiri red chilies (stalks removed)
  • 4-5 whole black cardamoms (badi elaichi)
  • 5-6 whole green cardamoms (hari elaichi)
  • 2 inch piece of cinnamon stick (dalchini)
  • 5-6 cloves (laung)
  • ½ teaspoons turmeric powder
  • 2 tablespoons dry mango powder (amchoor)
  • 2 teaspoons Kashmiri red chili powder
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Instructions 

  • Dry roast coriander seeds, cumin seeds, black peppercorns, Kashmiri red chilies, black cardamoms, green cardamoms, cinnamon stick, and cloves on low heat until lightly browned and fragrant (8-10 minutes). Keep stirring continuously while roasting.
  • Remove the pan from the heat and let the ingredients cool down completely.
  • Transfer the roasted ingredients to a grinder or a food processor along with turmeric powder, dry mango powder, and Kashmiri red chili powder.
  • Grind to make a smooth powder.
  • Store the spice mix in an airtight container and use as required.

Video

YouTube video

Notes

This recipe will give you approximately ½ cup of spice mix. You can half, double or triple the recipe as per your requirements.
You can use any dry red chilli that you have. Kashmiri red chili gives a very nice bright color to this spice mix and hence I have used it.
You can replace Kashmiri red chili powder with paprika powder too.

Nutrition

Calories: 28kcal, Carbohydrates: 5g, Sodium: 13mg, Potassium: 83mg, Fiber: 1g, Vitamin A: 185IU, Vitamin C: 0.7mg, Calcium: 39mg, Iron: 1.8mg
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Recipe Rating




17 Comments

  1. 5 stars
    This Tikka masala powder was easy to make and so fragrant and delicious! I had to leave out the mango powder, didn’t have it. Same with black cardamom, I doubled the green cardamom. I made a Chickpea Tikka Masala with it that was very good!
    It’s a terrific masala powder!

    1. The recipe is very tasty, thanks a lot. Is there a reason you grind 20 Kashmiri chillies and also add later 2 teaspoons of grounded Kashmiri chillies? why not just grind more chillies?

      1. Sometimes the home ground chilies are not very bright in color. The readymade chili powder gives a nice color to the spice mix in that case.

  2. Can you give me the amount I would use in a recipe. I have a bottle already mixed, but can’t find a recipe that says “use 3 TBSP , etc spice mix….

  3. I have a question. I like to make my masalas as per use and not leave them sitting around. If I cut this to 1/3 the volume will it be good for a 1 time use? Should I cut it.more or less? Thank you