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).
Here are some more homemade spice blends that you may like – Achari Masala, Sandwich Masala, Chaat Masala, Chai Masala Powder, Dabeli Masala, Kerala Garam Masala Powder, and Panch Phoran.
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About Tikka Masala Spice
Tikka Masala Spice Mix is a spicy and fragrant blend of a few Indian spices and is used to make popular Indian tikka dishes like paneer tikka, chicken tikka, mushroom tikka, fish tikka, etc.
It is very easy to make at home and comes together in just 20 minutes using simple ingredients.
Although it is easily available in stores, I always prefer to make it at 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
- Tastes much better
- Economical
This easy homemade tikka masala spice mix recipe will give you approximately ½ cup of the spice mix. You can half, double, or triple the recipe as per your requirements.
1 tablespoon of this spice powder is enough for 9 oz (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), cloves (laung), turmeric powder, dry mango powder (amchoor), and Kashmiri red chili powder.
Use any dry red chilies that are easily available. I prefer to use Kashmiri dry red chilies as they add beautiful red color to the masala without making it too spicy.
You can replace Kashmiri red chili powder with paprika powder too.
How To Make Tikka Masala Spice
Dry roast
- 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
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
- ½ teaspoon turmeric powder
- 2 tablespoon dry mango powder
- 2 teaspoon Kashmiri red chili powder.
Grind to make a fine powder.
Store the tikka masala mix in an airtight container and use it as required.
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 up your fusion Indian sandwiches and wraps.
Storage Suggestions
Tikka masala powder can be stored in a clean and dry airtight container for up to 2-3 months at room temperature.
To increase its shelf life, store it in the refrigerator for up to 6 months.
Use a clean and dry spoon to take out the spice and close the lid tightly after every use.
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Recipe Card
Tikka Masala Spice Mix Recipe
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
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.
Nasra
Love your reipes
Neha Mathur
Thnx a lot 🙂
Sadie Woolridge
Love this recipe! Mango powder! Can’t wait to taste this.
Neha Mathur
Do try 🙂
JN
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
Neha Mathur
You will have to cut it by 1/5th for one time use.
Naz
Hello! Will 1/5th be good for 1lbs of boneless chicken?
Andri
Love Tula Masal!
Thank you!
How to make organic Paneer?
Neha Mathur
I don’t have a post to make paneer yet. You can check other blogs or buy it from any Indian grocery store.
David Sinden
Would you remove the cardamom seeds from the pods before grinding?
Neha Mathur
Hi David, no you can grind it whole.
Carol
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….
Neha Mathur
For 1 pound of meat, you can use approximately 2 tbsp of this spice mix.
Herb
Mate, that is awesome, thanks for sharing.I’m going to make this masala on the weekend.Cheers luv.
Paul
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?
Neha Mathur
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.