Tikka / Tandoori Masala (200g)


Chicken tikka is a chicken dish originating in the Indian subcontinent during the Mughal era, the dish is popular in India, Bangladesh and Pakistan. (wiki)

Chicken Tikka is generally when pieces of boneless chicken are used, whilst Tandoori Chicken is generally when whole pieces of chicken on the bone are used. Both are marinated in a Tikka Paste before cooking from anything from two hours to two days.

Chicken Tikka & Tandoori is traditionally cooked over charcoal in a Tandoor Oven, but can also be cooked on skewers over charcoal on your braai, in an oven or even on a hot pan or flat top.

Our all-in-one Tikka Masala is a blend of 20 premium spices to give you an authentic Chicken Tikka experience, without all the hassle and risk of trying to use multiple spices to try and get that specific flavour profile.

Our Tikka Masala is one of the SpiceMasters favourite blends and can be used to make any Tikka inspired dish, such as chicken tikka masala, tikka breyani, tikka butter chicken, tikka & salad, tikka kebab – the only limit is your imagination.

Each 200g pack of our Tikka / Tandoori Masala is the perfect amount to make two batches of theTikka Paste as below.
(smaller portions can be made simply by dividing as per the ingredients below.

The video below shows the ingredients to make an authentic Chicken Tikka Paste using our All-in-One Tikka / Tandoori Masala.


In stock

Only 5 items left in stock!

The video below shows the ingredients to make an authentic Chicken Tikka Paste using our All-in-One Tikka / Tandoori Masala.

Tikka Paste Recipe


Mix in a bowl
500 gram Double Thick Yoghurt
2 Tbsp Ginger / Garlic Paste (or add fresh along with the
ingredients in the blender)
12 Tbsp Tikka Masala ( 180 ml )
1 Tbsp Black pepper
9 Tbsp Sunflower or Neutral Oil
2 Tbsp Mustard Oil

In the Blender
Small bunch dhania
Small bunch mint
7 Green chillies
12 Cloves garlic
7 Tbsp lemon
2 Tbsp vinegar


  1. Add the top batch of ingredients above to a blender
    and blend until a smooth paste, and when done, mix
    into the bowl with the rest of the ingredients.
  2. Marinate your whole chicken pieces (tandoori) or boneless chicken pieces (tikka) in the tikka paste, for anything from 20 mins to 48 hours. Lamb chops, ribs or even a whole leg or lamb can be made into tikka. The only limit is ones imagination, try tikka cauliflower, mushrooms or even tofu can be made into tikka.
  3. Before adding the tikka paste, marinate the chicken or whatever protein you are using in some lemon juice and (optional) Kashmiri Chilli Powder.

Please Note


  1. Adding red food colour is optional.

Additional information

Weight0.2 kg
Dimensions13 × 9 × 2 cm