Homemade Tikka Masala Spice Mix — Pakistani Style
Homemade tikka masala spice mix — whole spices dry-roasted, ground fine, and blended with papaya powder for restaurant-quality tenderizing. Pakistani-style, ready in 15 minutes, keeps for 6 months.
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Calories: 18kcal
Ingredients
For roasting (whole spices)
- 2 teaspoon cumin seeds (zeera)
- 2 tablespoon whole coriander seeds (Sabut dhania)
- ½ teaspoon fennel seeds (saunf)
- 8 green cardamom pods (Hari Ilaichi)
- 5 black cardamom pods (Badi Illaichi)
- 3 inches cinnamon sticks (darchini)
- 1 teaspoon black peppercorns (kali mirch)
- 9 cloves (laung)
- 2 Star Aniseed (badyan ka phool)
For seasoning (ground spices — add after grinding)
- ½ teaspoon salt (namak)
- 1 teaspoon red chili powder (laal mirch)
- 1 teaspoon paprika powder
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon ginger powder (dried adrak powder)
- ½ teaspoon garlic powder (dried lehsun powder)
- ½ teaspoon mango powder (amchoor) — adds tartness that balances the richness of tikka
- ⅓ teaspoon dried papaya powder tenderizing agent — do not skip
Instructions
Roast the Masala
- In a preheated skillet roast these ingredients on low heat until they become aromatic.
- 2 teaspoon cumin seeds
- 2 tablespoon whole coriander seeds
- ½ teaspoon fennel seeds
- 8 green cardamoms with pods
- 5 black cardamoms
- 3 inches cinnamon sticks
- 1 teaspoon black peppercorns
- 9 cloves
- 2 Star Aniseed
- Step 2: Grind the masala
- Grind all the spices in grinder to make fine powder.
Seasoning
- In a bowl, add ground masala along with;
- ½ teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon paprika powder
- ½ teaspoon turmeric powder
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- ½ teaspoon mango powder
- ⅓ teaspoon dried papaya powder
- Mix all the spices with spoon and store in airtight jar.
Nutrition
Serving: 1tablespoons | Calories: 18kcal | Carbohydrates: 3g | Protein: 0.7g | Fat: 0.8g | Sodium: 120mg | Fiber: 1.5g
