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Cookbook | Ingredients | Recipes | Spice. Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional Pakistani and Indian Punjabi cooking.The specific spices vary somewhat from one region to another, but typically include fenugreek, cinnamon, cumin, coriander, garlic, ginger, etc.he spices are ground to a fine powder in a coffee grinder or with a mortar and pestle. The masala is mixed with plain yogurt, and meat (usually chicken) is coated with the mixture, then slow-roasted in the tandoor. Chicken prepared in this fashion has a pink-coloured exterior and a savoury flavor.
1 The Indian food may be low in calories or fat if it is stir fried or baked. 2  The rich creamy Indian dishes containing foods covered with lot of spice colored liquid are often very high in fat (mostly saturated fat and trans-fat), while the tandoori dishes are low in fat.ndian takeaway meals are known for their liberal use of ghee and oil, not only in curries but also on breads. The researchers found that an Indian naan contained more calories than a chicken tikka masala! 1  Indian often reheat the food-the reheating destroys the nutrients of the food.