India is known for its spice palette across the globe. It’s the land where spices came from. There are two such spices that lend Indian dishes the authenticity and the aromas that our culture has had for centuries now; Garam masala and Tandoori masala.
While both are staples in any Indian kitchen, they have unique applications, ingredients, and usages. In this blog, we’ll try to understand the differences, uses, and origins of these flavoursome powders of our land.
What is Garam Masala?
Garam masala is an all-purpose blend of spices. The term ‘garam’ means hot or spicy in the Indian dialect. Garam Masala is a mix of several ground spices that are commonly used in Indian kitchens. Garam Masala isn’t necessarily spicy. It has a warming effect on the body when consumed, maybe that’s why it’s named ‘garam’.
Common Ingredients in Garam Masala:
- Cumin
- Coriander seeds
- Cardamom
- Cloves
- Cinnamon
- Black peppercorns
- Nutmeg
Each household and region might have its variation of garam masala, but these core spices are typically found across recipes.
What is Tandoori Masala?
Tandoori Masala is a very specific blend of ingredients that is used only for the making of Tandoori dishes. The word ‘Tandoori’ hails from the word ‘tandoor’ which means an ancient clay oven that was used to cook breads and meat at high temmperatures. The Tandoori flavour is usually smoky and a little spicy which is often used with yoghurt to make a marinade.
What is tandoori masala made of?
- Cumin
- Coriander
- Cayenne pepper
- Paprika
- Ginger powder
- Garlic powder
- Turmeric
- Clove
- Fenugreek leaves
- Red food colouring (optional but commonly used)
Tandoori masala also gives a characteristic red colour to grilled and baked meats, often seen in dishes like Tandoori Chicken and Tandoori Paneer.
Read more about Garam Masalaa vs Tikka masala
Key Differences
- Main Ingredients
- Garam Masala has warm spices such as cardamom, cloves, cinnamon, and nutmeg.
- Tandoori Masala is made with a spicier and bolder ingredient list giving a smoky, grilled flavour.
- Culinary Usage
- Garam Masala is a holistic spice mix that is usually used for all-purpose cooking. It can be added to curries, lentils, soups, and even sprinkled over dishes for extra flavour.
- Tandoori Masala is specifically made for tandoori dishes. This process usually involves grilling or baking in an oven or over an open flame. It’s often used as a marinade combined with yoghurt for meat and vegetables that are cooked at high temperatures
- Flavour Profile
- Garam Masala has an aromatic warmth in flavour. It only enhances a dish and does not make for the entire taste of the dish.
- Tandoori Masala had a deeper, smoky, and bolder taste profile. It’s intensity makes for the entire outcome of the dish.
- How The Masalas Look
- Garam Masala is a brown powder that is coarsely ground.
- Tandoori Masala is a red-coloured powder.
Can I Substitute Garam Masala for Tandoori Masala?
Sometimes you may find yourself looking for Tandoor Masala at home. If it ahs run out, most people wonder: “Can I substitute garam masala for tandoori masala?”
Well, the simple answer is no.
They’re both spice blends, but are completely different flavours from one another. Tandoori masala gives the dish a bold smoky flavour which garam masala can’t compensate for. Garam masala won’t give your dishes the red colour or the tandoori flavour that is required. However, in a pinch, you can add a bit of paprika or cayenne pepper to garam masala to mimic some of the heat and colour.
If you’re in the mood for a tandoori-style chicken or paneer, we’d recommend you stick to tandoori masala.
About Ma’Spices
The soul of every Indian dish is the masala that falls into it. Our assortment of masala blends, including garam masala and tandoori masala, are made with high-quality ingredients, sourced from the finest plains in India.
Hailing from ancient Indian culinary recipes, each spice mix is made with care, ensuring authenticity and freshness. With Ma’Spices, you bring the magic of “maa ke haath ka khana” straight to your kitchen, making every meal as rich and flavourful as it should be.
Most Famous Tandoori Masala Recipe
Tandoori Masala Chicken
Tandoori Chicken is one of the most popular Indian dishes all over the world. This dish is known for its characteristic smoky and rich flavour. The key ingredient here is the Tandoori Masala for marination.
Ingredients:
- 4 chicken legs or thighs (with skin for extra flavour)
- 3 tbsp tandoori masala powder (Ma’Spices Tandoori Masala works best)
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp lemon juice
- 1 tbsp oil
- Salt to taste
- Fresh coriander for garnish
- Lemon wedges for serving
Instructions:
- In a large bowl, mix the tandoori masala, yogurt, ginger-garlic paste, lemon juice, oil, and salt.
- Make small slits on the chicken legs to help the marinade penetrate. Coat the chicken well with the marinade, ensuring it’s evenly covered. Cover and refrigerate for at least 4 hours or, for best results, overnight.
- Set your oven to 220°C (430°F) or heat your grill.
- Place the marinated chicken on a baking tray or grill rack. Cook for 25-30 minutes, turning the pieces halfway through for even cooking. The chicken should have a slight char and a smoky flavour.
- Garnish with fresh coriander and serve hot with lemon wedges, Indian bread, and salad.
Most Famous Garam masala recipe
Chicken Tikka Masala (Using Garam Masala)
Chicken Tikka Masala is a curry dish that has a creamy texture and an aromatic flavour. The warm flavours of garam masala give the dish its depth and richness.
Ingredients:
- 500g boneless chicken (cut into cubes)
- 2 tbsp garam masala (Ma’Spices Garam Masala is ideal)
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tbsp oil
- 2 onions (finely chopped)
- 2 tomatoes (pureed)
- 1 cup cream or coconut milk
- 1 tbsp tomato paste
- 1 tsp red chilli powder
- Salt to taste
- Fresh coriander for garnish
Instructions:
- In a bowl, mix yogurt, 1 tbsp garam masala, ginger-garlic paste, turmeric, and salt. Add the chicken cubes, coat well, and refrigerate for at least 2 hours.
- Heat oil in a pan and grill or pan-fry the marinated chicken until it’s golden brown on all sides. Set aside.
- In the same pan, sauté the onions until they turn golden. Add tomato puree, tomato paste, red chili powder, and the remaining 1 tbsp of garam masala. Cook until the oil separates.
- Add cream (or coconut milk) to the tomato mixture, stir well, and let it simmer for 5 minutes.
- Add the cooked chicken pieces to the sauce and simmer for another 10-15 minutes until the flavours combine.
- Garnish with fresh coriander and serve hot with naan or basmati rice.
FAQs
Masala means a blend of spices, wile tandoor means a traditional Indian oven made of clay used for baking and cooking.
Yes, tandoori masala can be spicy, especially with the addition of cayenne and paprika. However, the level of heat can be adjusted according to preference.
Tandoori Masala is best used as a marinade for meats like chicken, lamb, or fish, especially when grilling or roasting at high temperatures. It can also be used to flavour vegetables or paneer.
Conclusion
Both the masala blends, namely tandoori masala and garam masala, share some some ingredients, but the key flavours and the usages of the masalas are quite different. Garam masala is a versatile spice that can be used almost in any Indian dish to enhance the existing flavours of the dish. Whereas tandoori masala is made specifically for tandoori dishes.
So, the next time you find yourself cooking a delicious Indian dish, you’ll know exactly which spice blend to reach for!