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Tandoori Dry Rub

A bright, earthy blend—turmeric, cumin, paprika, coriander & ginger—with a gentle cayenne kick. Fantastic on chicken, shrimp, or roasted cauliflower.

Hands-on: ~5 min Yield: ~¼ cup (about 12 tsp) Category: Seasonings & Rubs

Ingredients

Dry Rub

• 2 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp sweet paprika (swap part for Kashmiri chili for deeper color)
• 1 tsp ground ginger
• 1 tsp ground coriander
• ½–1 tsp cayenne (to taste)
• 1–1½ tsp kosher salt
• Optional: ½ tsp garlic powder; ½ tsp smoked paprika for subtle smoke

Color note: Paprika + turmeric gives that signature tandoori hue; adjust cayenne for heat without muddying flavor.

Step-by-Step

1. Blend. Whisk all spices together until uniform. Transfer to a clean, dry jar and label.
2. Season. Pat protein/veg dry. Use about 1–1½ tsp rub per chicken thigh, 1 tsp per 6 oz fish/shrimp, or 1–1½ Tbsp per lb cauliflower florets. Drizzle with a little oil so the spices adhere.
3. Cook. Grill over medium-high or roast at 425°F / 220°C until done (cauliflower 20–25 min; chicken pieces 18–25 min to 165°F; shrimp 1–2 min/side; fish 8–12 min depending on thickness).
4. Yogurt marinade option (classic). Mix ½ cup plain yogurt + 1 Tbsp lemon juice with 1–1½ Tbsp rub per lb chicken. Marinate 30 minutes–12 hours, then cook as above.

Storage

Keep airtight in a cool, dark cupboard up to 6 months (best within 2–3 months).

Pro Tips & Variations

• Color boost: A pinch of beet powder or Kashmiri chili deepens red without extra heat.
• Veg-forward: Toss carrots, potatoes, or cauliflower with oil + rub; roast until caramelized and tender.
• Finish fresh: Lemon wedges, cilantro, and a quick cucumber raita balance the warmth.
• Low-sodium: Start with 1 tsp salt; finish with a sprinkle of flaky salt at the table.

Gift it! Spoon into a 4-oz jar and add directions (these instruction tags are handy): “Use 1–1½ tsp per chicken thigh; grill or roast. Optional: mix with yogurt + lemon.”

How Much Rub Do I Need?

• Chicken thighs (bone-in): 1–1½ tsp each
• Chicken breasts (8–10 oz): 1½–2 tsp each
• Shrimp: 1 tsp per 6 oz (plus 1 Tbsp oil)
• Fish fillets: 1 tsp per 6 oz
• Veggies: 1–1½ Tbsp per lb florets

FAQ & Troubleshooting

• Too spicy? Cut cayenne in half and add ½ tsp paprika. Serve with yogurt to mellow heat.
• Not enough color? Use some Kashmiri chili or beet powder for vibrancy without extra spice.
• Can I skip salt? Yes—make it salt-free, then season the protein separately to taste.
• Air fryer? 390°F (200°C): chicken thighs 16–20 min (flip halfway); shrimp 5–6 min; veggies 10–14 min shaking once.

Yield

~¼ cup (about 12 teaspoons)

Active Time

~5 minutes

Category

Dry Mixes · Seasonings & Rubs

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