Photo by:
Sourced from 40 small regenerative family farms across India and Sri Lanka, our Tandoori Masala includes 16 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. Plus, we've added Kashmiri cockscomb to give it that classic red hue.
Each tin 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 make enough marinade for about 1½ pounds of meat, fish, or veggies, 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 we like adding a little extra salt to amp up the flavor. If you like things on the less salt-forward side, skip adding the measured salt and just season to taste after you mix up the marinade and before you add the raw proteins.
We've got lots of recipes featuring our Tandoori Masala for you, here's a few to get you started:
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 16 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. Plus, we've added Kashmiri cockscomb to give it that classic red hue.
Each tin 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 make enough marinade for about 1½ pounds of meat, fish, or veggies, 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 we like adding a little extra salt to amp up the flavor. If you like things on the less salt-forward side, skip adding the measured salt and just season to taste after you mix up the marinade and before you add the raw proteins.
We've got lots of recipes featuring our Tandoori Masala for you, here's a few to get you started:
Ingredients
For yogurt-based marinade
- ¾ cup (170g) plain, full-fat yogurt
- 3 tablespoons (18g) Tandoori Masala
- 1 tablespoon lemon juice, optional
- 1 teaspoon Surya Salt
- 1½ pounds (680g) boneless, skinless chicken thighs, 12 ounces (170g) paneer, 1½ pounds (680g) shell-on shrimp OR 1½ pounds (680g) vegetables of your choice
For oil-based marinade
- 3 tablespoons (45ml) neutral oil, like canola or rapeseed
- 2 tablespoons (30ml) lemon juice
- 3 tablespoons (18g) Tandoori Masala
- ½ teaspoon Surya Salt
- 1½ pounds (680g) boneless, skinless chicken thighs, 12 ounces (170g) paneer, 1½ pounds (680g) shell-on shrimp OR 1½ pounds (680g) vegetables of your choice
Methods
For the yogurt-based marinade
- Combine the yogurt, Tandoori Masala, lemon juice, if using, and salt in a large bowl, and whisk until smooth. Add your chosen protein or vegetables, and gently toss to coat everything evening in the yogurt mixture. Cover and refrigerate for at least 1 hour, up to overnight (if you have 24 hours, that's even better!).
For the oil-based marinade
- Combine the oil, lemon juice, Tandoori Masala, and salt in a large bowl, and whisk until smooth. If the mixture looks a little too thick, you can thin with an extra drizzle of oil or squeeze of lemon juice. Add your chosen protein or vegetables, and gently toss to coat everything evening in the spiced oil mixture. Cover and refrigerate for at least 1 hour, up to overnight (if you have 24 hours, that's even better!).
