An easiest and aromatic homemade tikka masala spice mix for the popular tikka masala sauce or curry and dry rub for vegetable kebabs or baked tofu. I also love to use this masala to spice up Queso Fresco Cheese just like paneer.
Wondering how the restaurants make that smooth creamy sauce gravy with for tikka curries? Well, let’s learn the trick.
I have been using ready tikka masala mix for years now and lately, I have been running out of it often as I prepare paneer tikka often. After all Paneer curries are my kids’ favorite! And I found it expensive as well to buy every time I want to make any kind tikka recipes. And I decided to make my own. To make the most authentic Paneer Tikka this season, I thought instead of using any random ready masala, why not instead prepare fresh, homemade Tikka Masala Spice Mix? And, so within minutes, I ended up gathering all the spices for making this pungent, super delicious masala that could be used whenever you feel like making Paneer Tikka or any other Tikka for that matter.
My pantry is bursting with whole spices as I keep on buying whole spices wherever I see good deal or I find them good looking…so I started making my own tea masala as well.
As I mentioned earlier, paneer tikka is on our weekly menu, this homemade masala mix is worth making at home. All I have to do is mix tikka masala mix with yogurt and tomato paste to marinate paneer, tofu or vegetables. And I find it so much easier to make it now every week. And if I decide to make the sauce, I mix and cook tomato paste with cream and tikka masala in butter for that smooth, creamy sauce.
To prepare Tikka Masala mix
Dry roast and grind the following ingredients together
Ingredients (yield about 10 tablespoons of masala)
8-10 Cashew pieces or 1 tbsp Khas-khas (Poppy seeds)
1 tablespoon coriander(Dhaniya)
1 teaspoon cumin(Jeera)
1 teaspoon Fennel Seeds (Sauf or Variyali)
10-12 Kashmiri chilli or other dry red chili (I recommend mild to get brighter color and less spicier flavor)
1/4 teaspoon turmeric or use powder
1/2 nutmeg (Jaayphal) जायफल
1/4 teaspoon cardamom seeds (Elaichi)
1/4 inch cinnamon stick (Taj or Daalchini)दालचीनी
Few strands of saffron (Kesar) – optional
10-12 black or white pepper corn (Kali ya Safed Mirch)
4-5 Cloves (Laung) लौंग
1 tsp Dry Fenugreek Leaves (Kasoori Methi)
I then mix 1 tbsp onion, 1 tsp ginger, 1 tbsp garlic powder and salt to this masala to make it complete and ready to use anytime but if you can’t find powdered ginger, garlic and onion, add fresh in recipes while cooking.
- 8-10 Cashew pieces or 1 tbsp Khas-khas Poppy seeds
- 1 tablespoon coriander Dhaniya
- 1 teaspoon cumin Jeera
- 1 teaspoon Fennel Seeds Sauf or Variyali
- 10-12 Kashmiri chilli or other dry red chili I recommend mild to get brighter color and less spicier flavor
- 1/4 teaspoon turmeric or use powder
- 1/2 nutmeg Jaayphal जायफल
- 1/4 teaspoon cardamom seeds Elaichi
- 1/4 inch cinnamon stick Taj or Daalchiniदालचीनी
- Few strands of saffron Kesar – optional
- 10-12 black or white pepper corn Kali ya Safed Mirch
- 4-5 Cloves Laung लौंग
- 1 tsp Dry Fenugreek Leaves Kasoori Methi
- 1 tbsp onion powder
- 1 tsp ginger powder Sauth
- 1 tbsp garlic powder
- Salt to taste
- Dry roast coriander seeds, cumin seeds, black peppercorn and dry red chillies, fennel, cinnamon, cloves, until slightly fragrant.
- Remove the pan from heat and let the ingredients cool.
- Add all the ingredients including roasted in a blender and blend to make a smooth powder. (I would add ginger, garlic, onion powder as well to mix really well with other ingredients)
- Store in an airtight container.
- Use as required.