Tikka Masala Spice Blend is a modern Anglo-Indian recipe for a classic blend of spices that can be used to flavour tikka masala dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Tikka Masala Spice Blend.
Heat a dry pan over medium-high heat. Use this to separately dry roast the coriander seeds and cumin seeds for a few minutes, or until aromatic. Turn the toasted seeds onto a plate and set aside to cool.
Combine in a spice or coffee blender with the other spices and process until you have a fine powder. Turn into a jar, seal securely and store in a cool dry place. The powder will keep for up to 6 weeks.
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