TRS Tandoori Masala - 100g

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TRS Tandoori Masala 100g

TRS Tandoori Masala is a ready-to-use ground spice blend that delivers the smoky, tangy, and aromatic character of tandoori cooking without needing to blend individual spices. The mix combines cumin, coriander, turmeric, red chilli, garlic, ginger, and a selection of traditional Indian spices ground together in the right proportions for an authentic marinade. No artificial colours, no preservatives, and no fillers. Mix with yoghurt, coat the protein or vegetables, and grill.

What Is Tandoori Masala

The spice blend behind tandoori cooking

Tandoori masala is the pre-blended spice mix used to make the distinctive marinade for tandoori chicken, paneer tikka, and any dish where the final preparation involves dry or high-heat cooking. The blend is specifically formulated to withstand the intense heat of a tandoor oven or a grill without burning, and to produce the characteristic smoky, slightly charred crust that makes tandoori cooking recognisable.

The tangy note in tandoori masala typically comes from dried mango powder (amchur) or citric acid, which also helps tenderise protein during marination. The red colour comes from Kashmiri chilli, which is mild in heat but vivid in pigment. Combined with the warm base of cumin and coriander, the result is a balanced spice profile that works across meat, fish, paneer, and vegetables equally well.

How to Use TRS Tandoori Masala

The standard marinade method

Combine two tablespoons of TRS Tandoori Masala with four tablespoons of thick yoghurt, one tablespoon of ginger garlic paste, one tablespoon of lemon juice, and a small amount of oil. Mix well. Coat the chicken, paneer, or vegetables thoroughly and refrigerate for a minimum of two hours. Overnight marination produces the best result. Cook under a hot grill, in a hot oven at 220 degrees, or on a barbecue until the marinade caramelises and the surface shows char marks.

For tandoori chicken

Score the chicken pieces deeply before marinating so the spice mix penetrates into the meat rather than sitting on the surface. Bone-in chicken thighs and drumsticks are the best cuts for tandoori cooking because they tolerate high heat without drying out as quickly as breast pieces. Cook on the highest available heat for the shortest time that achieves full cooking through, which preserves the juiciness inside while charring the exterior.

For paneer tikka and vegetable dishes

Cut paneer into 3 to 4cm cubes and marinate for a minimum of 30 minutes. Vegetables including peppers, onion, mushrooms, and courgette can be marinated alongside the paneer in the same mixture. Thread onto skewers alternating paneer and vegetables and grill on high heat, turning once, until the marinade is set and shows light charring on the edges.

In curries and gravies for extra depth

A teaspoon of tandoori masala stirred into a butter chicken or korma base during cooking adds a smoky warmth that deepens the sauce without changing its character fundamentally. This is a common restaurant technique for adding complexity to cream-based curries quickly.

Why TRS Tandoori Masala

TRS has been producing consistent, quality spice blends for Indian households across Europe for over five decades. The Tandoori Masala is one of their most widely used blends because it removes the need to source, measure, and balance multiple individual spices for a single marinade. The proportions are calibrated so the blend works at the two-tablespoon-per-marinade quantity without needing adjustment for most dishes. Pure spices, no additives, ready to use.

Storage

Store in a cool, dry, airtight container away from direct sunlight. Keep the pack sealed tightly between uses. Shelf life is 18 to 24 months from manufacture. Best-before date is printed on the pack.

Frequently Asked Questions

What is TRS Tandoori Masala used for?

TRS Tandoori Masala is used as a marinade spice blend for tandoori chicken, paneer tikka, grilled fish, BBQ meats, and roasted vegetables. It can also be added to curries and sauces for extra smoky depth. Mix with yoghurt and ginger garlic paste to make a complete marinade.

How do I make a tandoori marinade with this?

Mix two tablespoons of TRS Tandoori Masala with four tablespoons of yoghurt, one tablespoon each of ginger garlic paste and lemon juice, and a small amount of oil. Coat the protein or vegetables and marinate for at least two hours before grilling or roasting on high heat.

Is TRS Tandoori Masala suitable for vegetarians?

Yes. TRS Tandoori Masala is suitable for vegetarians. It contains only ground spices with no meat-derived ingredients. It is widely used for paneer tikka and vegetable tikka preparations.

Does TRS Tandoori Masala contain artificial colours?

No. TRS Tandoori Masala contains no artificial colours or preservatives. The vivid red-orange colour of the marinade comes from Kashmiri chilli, which is mild in heat but high in natural red pigment.

What is the difference between tandoori masala and garam masala?

Tandoori masala is a marinade spice blend designed for high-heat grilling and roasting. It contains tangy notes from dried mango powder and is used before cooking. Garam masala is a finishing spice blend added at the end of cooking to curries and dals. They are different products used at different stages and for different purposes.

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