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tandoori dry rub blend

Tandoori Dry Rub

Elevate your meals with this vibrant tandoori dry rub blend. This spice mix delivers a perfect balance of warm, earthy spices with a hint of heat, transforming ordinary proteins and vegetables into restaurant-worthy dishes. It’s quick to prepare using pantry staples and can be kept for up to 3 months in a cool, dry place.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Spice Blend
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Small bowl
  • Whisk
  • Clean, dry jar

Method
 

  1. Gather all the spices: 2 teaspoons ground turmeric, 2 teaspoons ground cumin, 2 teaspoons sweet paprika, 1 teaspoon ground ginger, 1 teaspoon ground coriander, ½–1 teaspoon cayenne pepper, and 1–1½ teaspoons kosher salt. If desired, add ½ teaspoon garlic powder and ½ teaspoon smoked paprika for extra depth.
  2. Whisk all the spices together in a small bowl until the mixture is uniform and free from clumps.
  3. Transfer the blended spices to a clean, dry jar and label it with the preparation date to monitor freshness.
  4. Store the dry rub in a cool, dark place for up to 3 months. When ready to use, pat your protein or vegetables dry, toss with a touch of oil, and season with the rub. For a classic tandoori experience, mix ½ cup plain yogurt with 1 tablespoon lemon juice and 1–1½ tablespoons of the rub per pound of protein, then marinate for 30 minutes to 12 hours before cooking.

Notes

This tandoori dry rub is a versatile, no-fuss spice blend that infuses your dishes with authentic Indian flavor. You can easily tweak the recipe by substituting fresh ginger for ground ginger or adding a pinch of beet or Kashmiri chili powder for an even more vibrant hue. Use it to season chicken, fish, or vegetables, and remember that a little goes a long way. Keep your spice mix in a dry, cool spot to maintain its potency over time.