Tikka Masala Spice Mix

Ingredients

• 30 ml (2 Tbsp)ground coriander
• 30 ml (2 Tbsp)sweet paprika powder
• 15 ml (1 Tbsp)ground cumin
• 5 ml (1 tsp)dried fenugreek leaves
• 5 ml (1 tsp)chilli powder
• 5 ml (1 tsp)ground ginger
• 5 ml (1 tsp)ground turmeric
• 2.5 ml (1/2 tsp)ground nutmeg
• 2.5 ml (1/2 tsp)ground cinnamon
• 1.25 ml (1/4 tsp)ground cardamom
• 1.25 ml (1/4 tsp)ground black pepper

Instructions

1. 1

   Mix the spices

   Put all the spices in a small jar and mix them together.

What is tikka masala spice mix?

This is a dry blend of aromatic spices used to flavour tikka masala-inspired dishes. The recipe combines familiar warm spices with fenugreek and a little chilli.

Sweet paprika gives the blend its vivid red hue, while the other spices add depth. Mixing it yourself also lets you keep the ingredients together and ready to use.

Nutrition and macros by portion

The nutrition label shows one serving as written: 19 calories, 1g protein, 3g carbs, 1g fat.

Most of the carbohydrate in a serving comes from the ground spices, while the small amount of fat comes from the spices as well. The protein contribution is modest; serve a dish made with this mix alongside a protein source and vegetables for a more balanced meal.

The spices that shape the blend

Coriander and cumin: these form the earthy, fragrant base of the mix. Their flavours are rounded out by ginger, turmeric and black pepper.

Paprika and chilli: paprika brings colour and a mild sweetness, while chilli supplies heat. The chilli level can vary between brands, so bear that in mind when seasoning a dish.

Getting an even mix

Measure the spices into a clean, dry jar, then stir or shake until the colour looks even throughout. Break up any clumps so each spoonful contains a balanced mix.

How to use the blend

Start with a modest amount when seasoning a dish, then taste and add more if needed. The blend is intended for cooking, such as in the Quick Tofu Tikka Masala recipe, rather than as a finished seasoning on its own.

Serving ideas

Use the mix to season tofu, vegetables or a sauce for an Indian-inspired meal. Serve the finished dish with rice or flatbread, and add vegetables for a more rounded plate.

Recipe notes & tips

• Use a clean, dry jar to help keep the mix free of moisture.
• Shake the jar before measuring if the spices have settled.
• Label the jar with the blend name and the date you mixed it.
• Taste the finished dish before adding extra chilli, as chilli powders vary in strength.
• Measure small quantities carefully so the fragrant spices do not overwhelm one another.

Variations

• Milder blend: Reduce the chilli powder for less heat.
• More heat: Increase the chilli powder a little at a time.
• Paprika swap: Use smoked paprika for a smokier flavour.
• Freshly ground: Grind whole spices just before mixing for a more pronounced aroma.
• Small batch: Halve each ingredient to make less of the blend.

Common mistakes to avoid

• Damp jar: Moisture can make the spices clump; use a completely dry container.
• Uneven mixing: A quick stir may leave pockets of individual spices; mix or shake thoroughly.
• Too much chilli: Chilli strength differs by brand; start with the stated amount and adjust in the dish.
• Stale spices: Older spices can taste muted; use fresh, fragrant ingredients for the best result.

How to store

Keep the blend in an airtight jar in a cool, dry cupboard, away from heat and direct light. For the best aroma, use it while the spices are still fragrant; discard it if it develops an unusual smell or shows signs of moisture.

Frequently asked questions