Putting my spice collection to good use by making tandoori masala, inspired by a version from Anupy Singla.
In a large skillet, toast dried chiles, coriander seeds, cumin seeds, peppercorns, cloves, green cardamom pods, ajwain seeds, fenugreek seeds, and cinnamon stick for about 5 minutes. Once cool, grind the spices to a fine powder, then add ginger powder, garlic powder, turmeric, and paprika.
Use for grilled chicken, vegetables, tofu, popcorn, etc.!