Tandoori masala is the deep brick-red spice blend that defines tandoor-cooked meats and vegetables of North India and Pakistan. It marries the colour and mild heat of Kashmiri chilli with a garam-masala backbone of cumin, coriander, cardamom, clove and cinnamon, plus the maple-bitter lift of fenugreek and pungent ginger and garlic — a marinade spice, not a finishing one, built to cling to yoghurt-coated food and char over live fire.