1/4 teaspoon Tikka Masalla Powder

Tikka Masala Powder


India, Tanzania, South Africa   -   Tikka Masala Podi
Makes:
Effort:
Sched:
DoAhead:  		 8 T
**
15 min
Yes		 Powder used to season tandouri roasted chicken and meats in India, and grilled meats of all kinds in Equatorial East and Southern Africa. This recipe fills a 4 oz spice jar.

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1-1/2
1-1/2
0.8
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3
4
6
1-1/2
1/2
1
1-1/2
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T
T
oz
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in
t
t
T
-- Dry Roast
Cumin seeds
Coriander seeds
Kashmir Chilis (1)
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Black Cardamom (2)
Green Cardamom
Cloves
Cinnamon
Turmeric
Peppercorns black  
Amchur Powder (3)
Make:   -   (20 min)
  1. In a dry skillet, comal, or tava, over moderate heat (375°F/190°C), separately roast all Dry Roast items. Each spice should darken a shade and become aromatic. The Chilis should brown in spots but not blackened. Pour them all out on a plate to cool.
  2. Grind All Items to a fine powder in your spice grinder (see Note-4). Mix all together well.
  3. Package in a small airtight jar. It should be good for 6 months or so.
NOTES:

  1. Kashmir Chilis:

      These chilis are very difficult to find even in Kashmir. Anything you can buy will be a substitute, particularly Byadgis. Guahillos are a decent easily available substitute. If your powder isn't as red as you'd like it, add some bright red Paprika. For details see our Indian Chilis page.

  2. Black Cardamom:

      These can vary in size, so if you have large ones, about 1 inch long, use just one. These get ground up pod and all, as do the Green Cardamoms.

  3. Amchur Powder:

      This is dried and powdered unripe mango, and is quite sour. It is available in Indian markets and many good spice sections in multi-ethnic markets. For details see our Spices page.

  4. Spice Grinder:

      A little whirling blade coffee grinder is good for this job, but an Indian Mixie can do a lot more a lot faster.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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