Tandoori masala
Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian and Afghani cooking. The specific spices vary somewhat from one region to another, but typically include fenugreek, cinnamon, cumin, coriander, garlic, ginger, etc.

The spices are ground to a fine powder in a coffee grinder or with a pestle and mortar. The masala is mixed with plain yogurt, and meat (usually chicken) is coated with the mixture, then slow-roasted in the tandoor. Chicken prepared in this fashion has a pink-colored exterior and a savory flavor.

The masala can be stored in airtight jars for up to 2 months, and is used in dishes like tandoori chicken, tikka, butter chicken etc, all of them mostly punjabi dishes. It can be used with meat other than chicken, for example, in tandoori fish or paneer tikka.

Nowadays, packets of tandoori chicken masala are readily available at major Indian supermarkets, with varying tastes depending on the brand. This convenience has led to many Indians buying the masala rather than making it at home.
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