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Sourced from 40 small regenerative family farms across India and Sri Lanka, our Tandoori Masala includes 15 single-origin, freshly-harvested spices for a perfect balance of spicy, sour, sweet, earthy, and umami flavors. Featuring turmeric, cumin, and coriander for earthiness; salt, garlic, and ginger for a wide, flavorful base; two types of chillies for a dynamic kick and added aroma and brightness; amchur for tartness; black cardamom for smokiness; jaggery for sweetness; and cinnamon, green cardamom, fenugreek leaves, and saffron for richness.
Each jar has about 8 tablespoons of tandoori masala, which is enough for up to 3 pounds of chicken, 24 ounces paneer (we used Sach Foods paneer when testing), 2 to 3 pounds of shrimp, or a few pounds of the vegetables of your choice. We've included two recipes below: 1) for a yogurt-based marinade 2) for an oil-based marinade. These recipes use half a jar of the tandoori masala, but can easily be doubled if you are cooking for a larger crowd.
Our tandoori masala does have a little bit of salt in it, but you might want to add a little extra. Once you mix up the marinade, taste it before you add any raw proteins, and season with salt, if needed.
Diaspora Co's Tandoori Masala Master Guide
Recipe by: Team Diaspora
Serves: 4 to 6
Sourced from 40 small regenerative family farms across India and Sri Lanka, our Tandoori Masala includes 15 single-origin, freshly-harvested spices for a perfect balance of spicy, sour, sweet, earthy, and umami flavors. Featuring turmeric, cumin, and coriander for earthiness; salt, garlic, and ginger for a wide, flavorful base; two types of chillies for a dynamic kick and added aroma and brightness; amchur for tartness; black cardamom for smokiness; jaggery for sweetness; and cinnamon, green cardamom, fenugreek leaves, and saffron for richness.
Each jar has about 8 tablespoons of tandoori masala, which is enough for up to 3 pounds of chicken, 24 ounces paneer (we used Sach Foods paneer when testing), 2 to 3 pounds of shrimp, or a few pounds of the vegetables of your choice. We've included two recipes below: 1) for a yogurt-based marinade 2) for an oil-based marinade. These recipes use half a jar of the tandoori masala, but can easily be doubled if you are cooking for a larger crowd.
Our tandoori masala does have a little bit of salt in it, but you might want to add a little extra. Once you mix up the marinade, taste it before you add any raw proteins, and season with salt, if needed.
Ingredients
For yogurt-based marinade
- 1 cup plain, full-fat yogurt
- 4 tablespoons Tandoori Masala
- Salt, to taste
- 1½ pounds boneless, skinless chicken thighs, 12 ounces paneer, 1½ pounds shell-on shrimp OR 1½ pounds vegetables of your choice
For oil-based marinade
- 3 tablespoons neutral oil, like canola or rapeseed
- 2 tablespoons lemon juice
- 4 tablespoons Tandoori Masala
- Salt, to taste
- 1½ pounds boneless, skinless chicken thighs, 12 ounces paneer, 1½ pounds shell-on shrimp OR 1½ pounds vegetables of your choice
Methods
For the yogurt-based marinade
- Whisk the yogurt and tandoori masala in a large bowl. Taste and add salt, if needed. Add your chosen protein or vegetables, and gently toss to coat everything evening in the yogurt mixture. Cover and marinate for 6 hours to overnight (if you have 24 hours, that's even better!).
For the oil-based marinade
- Whisk the oil, lemon juice, and tandoori masala in a large bowl. If the mixture looks a little too thick, you can thin with an extra drizzle of oil. Taste and add salt, if needed. Add your chosen protein or vegetables, and gently toss to coat everything evening in the spiced oil mixture. Cover and marinate for 6 hours to overnight (if you have 24 hours, that's even better!).
For tandoori chicken kebabs: Head to Sana's recipe.
For paneer tikka: Head to Asha's recipe.
