Ingredients
1/2 tablespoon black peppercorns
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/2 tablespoon poppy seeds
2 inch cinnamon stick
6-7 cloves
5-6 green cardamom
3 black cardamom
5-6 dry red chili
1/4 teaspoon mace
1/4 teaspoon nutmeg
Instructions
Dry roast all the spices, till they release a nice aroma
Grind in a blender to make coarse powder
To make a finer powder, sieve the masala again.
Store in a air tight container
Notes
If you like you can add the red colour in masala itself and keep it or it can be added while making tikka.
This masala should be enough for 2 to 21/2 kg of chicken tikka.
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