Tandoori Masala — Char, Smoke & Depth Without the Tandoor
Tandoori masala is the spice blend that makes Indian BBQ what it is — the deep red colour, the smoky warmth, the complex spicing that makes a simple grilled chicken or paneer tikka taste like it came out of a clay oven. Phoran's Tandoori Masala is iron-pounded in small batches with Kashmiri chilli for deep natural colour and a balanced heat that works on everything from chicken to mushrooms.
How to Make a Tandoori Marinade
Mix 1.5–2 tsp Tandoori Masala with 3 tbsp thick yoghurt, 1 tsp ginger-garlic paste, 1 tsp lemon juice, and salt
Add a few drops of oil to help the marinade coat and protect during high heat
Marinate for a minimum of 2 hours — overnight gives the best results
Cook on a grill, in an oven at 220°C, or in a heavy pan on high heat
Finish with a squeeze of lemon and sliced raw onion
What Can You Cook with Tandoori Masala?
Chicken tikka and tandoori chicken: The classic — bone-in or boneless
Paneer tikka: Cut thick, marinate the same way, cook on high heat until charred edges form
Fish tikka: Use firm fish (salmon, surmai, rawas) — marinate for 30 minutes max
Prawn tikka: Quick cook — 2–3 minutes per side on a hot grill
Mushrooms and vegetables: Works brilliantly on a skewer with onion and capsicum
Tofu: Press firm tofu, marinate for 1 hour, grill or air-fry
Tandoori Masala vs Tikka Masala — What’s the Difference?
Tandoori masala is a dry marinade spice blend used before cooking. Tikka masala (as in butter chicken or tikka masala sauce) is a rich, creamy tomato-based curry sauce — a completely different thing. Tandoori masala goes on the meat before the heat; tikka masala sauce is what the cooked tikka is sometimes served in.
Natural colour from Kashmiri chilli — no artificial colours. FSSAI certified. No preservatives, no fillers. Origin: India. Shelf life: 12 months.
