Updated: May 28
Preparation time: 15 Minutes
3 tbsp Coriander Seeds 2 tbsp Cumin Seeds 4 One-inch Cinnamon Stick 15 Cloves 20 Green Cardamom Pods 3 Black Cardamom Pods ½ tsp Black Peppercorns ½ tbsp Kasuri Methi 2 Dry Red Chillis or (½ tsp Red Chilli Powder) 20 Kashmiri Chillies or (2 tbsp Kashmiri Red Chilli Powder) ½ tbsp Turmeric Powder (Haldi)
In a pan, individually dry roast the coriander seeds, cumin seeds, cinnamon, cloves, green cardamom, black cardamom, black peppercorn and dry red chillis on a low flame for 2 minutes then allow it to cool.
In the hot pan add the kasuri methi and dry roast for a minute with the flame off.
Grind the roast spices with (Kashmiri red chilli powder) and turmeric powder to a fine powder.
Store in a dry airtight jar and use as required, your tikka masala is ready!
NB: This powder should last for 8-10 months.