An aromatic spice mix that is used in a variety of tandoori and tikka dishes. It is almost similar to that of garam masala except for a few extra ingredients used in this. Store this upto 6 to 8 weeks in airtight containers. Homemade is always the best and i prefer to make them fresh at home. Kashmiri red chillies and paprika add to a darker shade. If available with you, use them to get a nice deep colour. Do not use any artificial colouring. The smoky flavour it adds to any dish is really mesmerising. Do not over roast them and it takes exactly 15 minutes (14.40) and makes almost a cup of this masala.