Tandoori Spice Mix Recipe

At my grocery store, they often put out little recipe cards, free. Typically these point out how to use specialty foods or new items. Last week I noticed a card near the spice rack and was pleasantly surprised to find a recipe for lentils. I happen to have lentils at home which I didn’t know yet how to use. The recipe called for McCormick’s Tandoori spice blend*. This was a new product, I was intrigued but in the end, decided not to buy a pre-mixed spice blend. I have tons of spices, including a lot for Indian cooking. I did grab the recipe card and finished shopping.

A couple days later I pulled out the card to make the recipe. Again I was faced with the Tandoori spice blend, I decided to look it up online and see what was in it. Right there on the McCormick’s website were the ingredients of which I had all on hand! So I set about to do the math and make my own spice mix.

After calculating, based on the percentage’s in the ingredient list, I successfully made my own mix. Here is the recipe for 100g of spice mix - note ~5 g is one tablespoon.


  • 50g coriander seed

  • 14g cumin seed

  • 11g dried garlic or garlic powder

  • 9g chili powder

  • 7g salt

  • 6g dried ginger or ginger powder

  • 5g dried onion or onion powder


Using a coffee or spice grinder, grind all ingredients together.

Store in an airtight container.

Let me know if you make the mix and how you used it.

If you use it in typical Indian dishes make sure to toast the spice mix in hot oil before adding your other ingredients to allow the flavor to bloom.

Here is the recipe that inspired me to make the spice mix.

*McCormick's Tandoori Spice Blend is not available in the US as far as I can tell.