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tandoori dry rub blend

Homemade Tandoori Dry Rub

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This vibrant tandoori dry rub captures the authentic flavors of Indian cuisine with a perfect balance of warming spices and gentle heat. Ready in minutes, this versatile spice blend transforms ordinary proteins and vegetables into restaurant-worthy dishes without specialty ingredients or equipment.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 tablespoons
Course: Side Dish
Cuisine: Indian
Calories: 12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 teaspoon ground coriander
  • ½-1 teaspoon cayenne pepper adjust to your heat preference
  • 2 teaspoons ground turmeric
  • 1-1½ teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika or substitute part with Kashmiri chili for deeper color
  • 1 teaspoon ground ginger
  • ½ teaspoon garlic powder optional
  • ½ teaspoon smoked paprika optional, for subtle smokiness

Equipment

  • Small bowl
  • Whisk
  • Airtight jar

Method
 

  1. Gather all your spices and measuring tools.
  2. Measure all spices into a small bowl.
  3. Whisk the spices thoroughly until completely combined with no clumps or streaks, creating a uniform reddish-orange mixture.
  4. Transfer the spice blend to a clean, dry airtight jar or container.
  5. Label with the date and store in a cool, dark place for up to 3 months.

Nutrition

Calories: 12kcal

Notes

For chicken thighs, use about 1-1½ teaspoons of rub per piece. For fish or shrimp, use approximately 1 teaspoon per 6 ounces. For vegetables like cauliflower, use 1-1½ tablespoons per pound.
For maximum flavor, pat your protein or vegetables dry first, then drizzle with a touch of oil so the spices have something to cling to.
For a classic tandoori marinade, mix ½ cup plain yogurt with 1 tablespoon lemon juice and 1-1½ tablespoons of this rub per pound of chicken, then marinate for 30 minutes to 12 hours before cooking.
Serve tandoori-spiced dishes with cucumber raita, basmati rice, naan bread, and lemon wedges for a complete meal.

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