Tandoori Masala

Tandoori Masala, an authentic Indian marinade blend from Klingenberg

Tandoori Masala is the blend that gives a chicken the famous red-orange colour and the warm-savoury aroma of the Indian clay oven. We compose it in our workshop in Klingenberg am Main from annatto seed, tomato flakes, cumin, coriander, cardamom, ginger, garlic and many other Indian spices. The profile: earthy-warm with a medium heat and a lightly tangy-sweet finish.

How to use

Classically as a yoghurt marinade for chicken legs, lamb skewers or prawns, left to steep for at least four hours. Briefly roasted on its own in hot ghee or walnut oil and deglazed with coconut milk, it makes a quick curry sauce. Over roasted cauliflower or sweet-potato wedges, simply mix one tablespoon with a little paprika seed oil and braise in the oven at 200 °C.

Important: Tandoori unfolds its full depth only through acidity such as yoghurt, buttermilk or lime juice. Dry scattering works, but stays only half as aromatic.

Recipe: tray-baked tandoori chicken

Juicy tandoori chicken from the oven, with no clay oven needed.

Ingredients for 4:

• 8 skinless chicken legs
• 250 g Greek yoghurt
• 2 tbsp Tandoori Masala
• 2 tbsp walnut oil
• Juice of a lime
• 2 garlic cloves, 1 thumb of ginger
• 1 tsp coarse Utah rock salt

Method: Mix the yoghurt with tandoori, lime juice, grated garlic, ginger and salt. Marinate the chicken in it for at least four hours, better overnight. Place on a baking tray lined with baking paper, drizzle with walnut oil and roast in a preheated oven at 220 °C top/bottom heat for 35 to 40 minutes until the skin takes colour. Serve with mint yoghurt and basmati rice.

Why this tandoori? The red-orange colour comes naturally from annatto seed, red sandalwood and turmeric, not from synthetic dye. That keeps the colour real and the aroma rounder. A splash of calamansi vinegar for freshness at the table goes well with it.

What's in it?

The red-orange colour comes naturally from annatto seed, red sandalwood, turmeric and tomato flakes. The warm aroma is carried by cumin, coriander, cardamom, allspice, long pepper, cloves, mace and cinnamon, plus ginger and garlic. Chili gives the medium heat, a trace of acerola the fine acidity, and fenugreek and bay round off the blend.

At a glance

• Red-orange colour naturally from annatto, sandalwood and turmeric
• Medium heat, earthy-warm from cumin and coriander
• Vegan and gluten-free, long-lasting in dry storage
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For the yoghurt variant, a dollop of mango chutney is the fruity counterpoint. If you want it hotter, add Curry Dragon; for something milder, reach for Curry Maharadja. For Indian flatbread, Za'atar works as a topping, and a splash of calamansi vinegar brings acidity to tandoori lamb. For the seasoned butter for naan we recommend Café de Paris. Find more in our spice blends collection.

Frequently Asked Questions

Is tandoori very hot?
Medium heat, noticeably milder than our Curry Dragon, but stronger than Curry Maharadja.

Do I need a clay oven?
No. An oven at high heat of 220 to 240 °C on baking stone or pizza steel gives a very good result. A grill with a lid also works.

How long does Tandoori Masala keep?
In the original tin, protected from light, at least 18 months. The aroma is most intense in the first six months.

What to do if the marinade tastes too salty?
Add more yoghurt or stretch it with a little cream. Tandoori tolerates dairy products better than water.