Ingredients:

  • 3 tbsp ground coriander
  • 2 tbsp ground cumin
  • 2 tbsp smoked paprika
  • 1 tbsp ground turmeric
  • 1 tbsp garam masala
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp Kashmiri chili powder
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cardamom

Instructions:

  1. Clear your workspace. Ensure all your measuring spoons are bone dry before starting. Note: Any moisture will cause the garlic powder to clump into hard pebbles.
  2. Measure the base. Add the 3 tbsp ground coriander and 2 tbsp ground cumin to a small ceramic bowl.
  3. Incorporate the colors. Whisk in the 2 tbsp smoked paprika and 1 tbsp ground turmeric until the mixture looks like red orange sand.
  4. Add the aromatics. Stir in the 1 tbsp garam masala, 1 tsp ground ginger, and 1 tsp garlic powder.
  5. Adjust the heat. Sprinkle in the 1 tsp Kashmiri chili powder. Note: This specific chili is prized for color more than fire, so don't be afraid of the quantity.
  6. Layer the warmth. Fold in the 0.5 tsp ground cinnamon and 0.5 tsp ground cardamom.
  7. Toast the mix. Place a small skillet over medium low heat for 2 minutes. Add the entire Tikka Masala Spice Mix and toss constantly until a nutty, toasted aroma fills the room.
  8. Cool immediately. Pour the warmed spices onto a cold plate to stop the cooking process. Do not leave them in the hot pan, or they will burn and turn acrid.
  9. Sift (Optional). If you notice any lumps from the ginger or garlic powder, press the mix through a fine sieve.
  10. Seal and store. Transfer the cooled blend into a glass jar and label it with the date.