My Tandoori Spice Mix is the perfect way to enhance your proteins for dinner or meal prep. If you love Indian food just as much as I do, then you already know how magical smoky and warm tandoori flavors are. It’s delicious on chicken, vegetables like carrots or cauliflower or tofu. I created this blend because I wanted something close to traditional tandoori spice for my Greek Yogurt Chicken and didn’t have it on hand. This isn’t a traditional recipe — it’s my everyday, made-from-scratch version that brings those similar flavors to your table in minutes.

A black bowl filled with a pile of reddish-brown spice mix, with a small golden spoon resting in the spices, set on a yellow cloth background. — Tandoori Spice Mix.

Tandoori has roots from South Asian cuisine, particularly the Punjab region of India and Pakistan. Like many spice blends, Tandoori spice varies by region, typically built on warm aromatics like cumin, coriander, and turmeric. My version is simply a home blend inspired by those flavors — not traditional, just something easy to combine with what you may have on hand already.

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Why this recipe works

Clean ingredients. I’ve been building out my homemade spice collection for years without any added sugars and less salt. Some of my favorites in the kitchen are my Ras el Hanout Spice Mix, Mediterranean Spice Mix, Za’atar Spice Blend, and my All Purpose Seasoning. This tandoori-inspired blend is now right there with them.
Versatile. Try this on potatoes similar to Roasted Za’atar Potatoes, Whole30 Mashed Potatoes or Cumin Sweet Potatoes, or vegetables like Roasted Cauliflower and Butternut Squash, or use it on my Turmeric Roasted Chickpeas or throw some into soup like Carrot Lentil Soup.

Ingredients you’ll need for this Tandoori Spice

A white plate holds six labeled piles of ground spices—cinnamon, turmeric, black pepper, cumin, coriander, garlic powder—and a vibrant tandoori spice mix, all arranged in a circle on a light, textured background.

Paprika. Gives this blend a gentle sweetness and vibrant warm color .
Coriander. Earthy and kind of citrusy— a key player in tandoori-inspired flavors.
Cumin. Adds the smoky warmth I’m looking for in this blend.
Cinnamon. Just a touch adds subtle sweetness and warmth, the way it does in so much South Asian cooking.
Turmeric. Adding that gorgeous golden color and anti-inflammatory benefits. I love to use turmeric in other recipes such as Garlic Turmeric Rice, Turmeric Chickpeas, Turmeric Soup and my Carrot Lentil Soup.
Garlic powder. Garlic powder rounds out the whole blend.
Black pepper. Helps the curcumin in the turmeric absorb better — and adds just a little bite.

How to make Tandoori Spice Mix

Step One: Start with fresh spices. Measure into a small bowl.

A small white bowl filled with a finely ground reddish-brown spice mixture, placed on a light gray textured surface.

Step Two: Mix gently with a whisk or small spoon. Use immediately or store for later.

Storing Tandoori Seasoning

Store in an airtight container away from heat for up to 3 months for the best freshness.

A gold spoon holding a heap of reddish-brown spice blend is held above a black bowl filled with more of the same spice, with a yellow cloth in the background.

Helpful tips

Fresh spices make a noticeable difference in flavor — check those expiration dates and throw anything old!
Store away from your stove in a cool dark place. Heat and steam break spices down faster and cause them to clump.
Make in small batches so it stays fresh and potent.

Serving suggestions

This tandoori spice recipe was originally made for my Greek Yogurt Chicken marinade. But it’s also delicious with:

Roasted cauliflower, chickpeas or lentils similiar to my Tofu and Lentils.
On baked salmon just like this Turmeric Salmon.
Stirred into a sauce for a grain bowl base with rice or quinoa.
Mixed into plain Greek yogurt as a dip for flatbreads or vegetables.

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A black bowl filled with a reddish-brown spice blend, with a small gold spoon resting in the mixture, sits on a light gray surface. A yellow cloth is in the background.

Quick Homemade Tandoori Spice Mix

Kristina Cadelina

My Tandoori Spice Mix is the perfect way to enhance your proteins for dinner or meal prep. If you love Indian food just as much as I do, then you already know how magical smoky and warm tandoori flavors are. It’s delicious on chicken, vegetables or tofu.

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Course Spices

Cuisine Indian

Servings

Ingredients

1 teaspoon paprika
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
½ teaspoon turmeric
½ teaspoon garlic powder
¼ teaspoon black pepper

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Instructions

Start with the most freshest spices. Measure generously into a small bowl.
Mix gently with a whisk or small spoon. Use immediately or store for later.

Notes

Notes:

Storing Tandoori Seasoning:

Store in an airtight container away from heat for up to 3 months for the best freshness.

Helpful tips:

Although spices never really go bad- fresh spices make a noticeable difference in flavor — check those expiration dates!
Store away from your stove. Heat and steam break spices down faster.
Make in small batches so it stays fresh and potent.

Keyword Tandoori Spice Mix

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