Tandoori masala seasoning comes from northern India and Pakistan, where it is used along with yogurt, garlic and fresh ginger to marinate meat. It does not have a stable composition, out of the at least 17 ingredients it must contain, dried coriander, cumin, paprika, chili pepper, pepper, turmeric, nutmeg, mace, cloves, cinnamon, wild celery seeds and a small amount of salt.
The predominant aromas are cinnamon, cloves and some notes of fenugreek, while its taste is slightly salty and slightly spicy.
Ideal with yogurt to marinate pieces of chicken, lamb and even fish skewers. Can be combined with chili or cayenne for a hotter effect, as well as with fresh coriander or ginger.