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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.
Tandoori chicken originated in the Punjab before the independence of India and Pakistan. In India, tandoori cooking was traditionally associated with the Punjab and became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi.andoori chicken was popularized in post-independent India by the Moti Mahal, Daryaganj, Delhi, owned by Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Das Mago, when it was served to the first Prime Minister of India, Jawaharlal Nehru.