In a thick bottomed kadai/pan, dry roast 2 tablespoon cumin seeds and ¼ cup coriander seeds until they are fragrant for about 4-5 minutes. Remove onto a plate to cool down.
In the same pan, add rest of the aromatic spices – 8- 10 Green Cardamoms, 3 Black Cardamoms, 2 Cinnamon Sticks, 2 Mace Flowers, ½ Nutmeg, and 2 teaspoon Cloves. Dry roast for about 4-5 mins on low flame. Remove from heat.
In the same pan dry roast 8-10 dry red chillies for about 2-3 mins on low flame, remove from heat.
In the same pan, add ½ tablespoon Fennel Seeds, 2 teaspoon Black Peppercorns and 1 tablespoon Kasoor Methi. Dry roast for about 2 mins. Remove from heat.
Let all the roasted spices cool down completely.
Add them to a blender and now add powders – ½ teaspoon turmeric powder, 2 teaspoon dry ginger powder, 2 teaspoon garlic powder, ¼ teaspoon black salt.
Grind into a smooth powder.
Cool on a plate or newspaper before transferring to an airtight container. It is optional to sieve the powder to remove any coarse particles.
Store at room temperature in air tight container, use a clean dry spoon. Add it to your favorite tikka and tandoori dishes as recipe suggests.
To enhance the color, it is recommended to use Kashmiri red chillies.
If it is your preference, natural color like dry beetroot powder or artificial red color can be also be added.
Recipe measurement for spices are suggestive and can be adjusted as per personal preference.
Tandoori masala is usually added in the marinade which helps absorb & enhance the flavor. But it can also be used in curries & gravies.