Green Tikka Masala
A fresh, herbaceous tikka masala developed with Chef Floyd & Barkha Cardoz.
Green Tikka Masala - 1.8 oz glass jar is backordered and will ship as soon as it is back in stock.
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Single origin spices sourced directly from small farms
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Developed in collaboration with celebrated chef Floyd Cardoz and his wife Barkha, Green Tikka Masala is inspired by one of Floyd’s most beloved dishes at his iconic restaurant, Tabla. Wanting to offer something different from the traditional red tandoori style, Floyd created a vibrant green version built on fresh, aromatic spices and gentle heat.
This masala highlights curry leaves, ginger and garlic, layered with cumin, black pepper and a touch of Cobanero chili. The result is savory, herbaceous that is both lively and deeply fragrant.
Use Green Tikka Masala to season chicken, vegetables or tofu before roasting or grilling, or stir it into yogurt for a bright, flavorful marinade.
With every jar sold, $1 is donated to charitable cause.
For the full Cardoz Legacy experience, pair this blend with With Love & Masalas, the debut cookbook by Barkha Cardoz. Filled with approachable Indian recipes drawn from the Cardoz family kitchen, the book shows how to put all 6 of the Cardoz Legacy masalas to work in everyday meals. Thoughtful guidance and flexible menus make it a welcoming companion for cooks of all levels.
Cookbook + 6 Masalas:
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Chicken tikka was one of the most popular dishes at Floyd's famous restaurant in Manhattan, Tabla. He created the dish to give his guests a new chicken tikka that was different from the typical red tandoori style, using curry leaves, ginger, garlic, and a little chili.
Ingredients:Garlic, black pepper, cumin, curry leaves, ginger, Cobanero chili
Heat index: Mild
Size: 1.8 oz
- Mix with yogurt, oil and lemon for a green tikka-style marinade
- Rub onto chicken, cauliflower or mushrooms before roasting
- Stir into soups or lentils for fresh, savory depth
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Every chef has a top-secret recipe of spices they combine for their garam masala. This deceptively simple yet bright and aromatic blend was Floyd’s.
Ingredients:Cinnamon verum, star anise, bay leaf, black cardamom, yellow cardamom, mace, cloves
Heat index: No heat
Size: 1.8 oz
- Finish lentils, vegetables or curries just before serving
- Stir into rice, yogurt or roasted squash
- Add a pinch to cookies, cakes or spiced tea
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Vindaloo is a style of marinated cooking that uses chilis, garlic and vinegar. Floyd's mum Beryl makes amazing vindaloo, and she shared her recipes with her kids.
Ingredients:Garlic, black pepper, Kashmiri chili, turmeric, cumin, sweet paprika, smoked paprika, cloves, cinnamon verum
Heat index: Medium
Size: 1.8 oz
- Marinate meat or vegetables with vinegar, oil and garlic
- Cook into curries, stews or braises
- Rub onto potatoes or cauliflower before roasting
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When Floyd was 18, he traveled to India’s northernmost state of Kashmir. He had never tasted their mix of Kashmiri chili, ginger, and fennel before, but the combination quickly became one of his favorites. This blend is also known as rogan josh masala.
Ingredients:Kashmiri chili, coriander, ginger, fennel, cinnamon verum, turmeric, cinnamon leaf, black cardamom, yellow cardamom, mace, cloves
Heat index: Medium
Size: 1.8 oz
- Cook into lamb, goat or mushroom curries
- Stir into lentils, chickpeas or vegetable stews
- Rub onto chicken or vegetables before roasting
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Every Goan family has a blend of spices they use for everyday cooking — this earthy, full-bodied masala was Floyd's. This blend turns vegetables and protein into an elegant, mild dish in minutes.
Ingredients:Turmeric, black pepper, cumin, cinnamon verum, ginger, cloves
Heat index: No heat
Size: 1.8 oz
- Cook with vegetables, shrimp or fish for an elegant, fast meal
- Stir into lentils or chickpeas with tomatoes or coconut milk
- Season chicken or tofu before sautéing or roasting
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This blend is tangy, salty, savory, herbal and just a little hot. This was one of Floyd's favorite masalas — and he loved to finish grilled dishes with a generous sprinkle and a squeeze of lime.
Ingredients:Black pepper, Kashmiri chili, cumin, ginger, coriander, fennel, ajwain, mint, black salt (20%), amchur, tamarind, hing
Heat index: Mild
Size: 1.8 oz
- Finish grilled vegetables, chicken or fish with a squeeze of lime
- Sprinkle over fruit, potatoes or eggs
- Add to yogurt or chickpea salads for tangy lift
Highlights
Ingredients
Garlic, black pepper, cumin, curry leaves, ginger, Cobanero chili
Cooking tips
- Mix with yogurt, oil and lemon for a green tikka-style marinade
- Rub onto chicken, cauliflower or mushrooms before roasting
- Stir into soups or lentils for fresh, savory depth
Sourcing
About Chef Floyd & Barkha Cardoz
We developed these masalas in collaboration with the celebrated Indian-American chef Floyd Cardoz and his wife, Barkha—a trained chef and accomplished cook in her own right.
Over his 30-year career, Floyd led restaurants in the United States and India, penned two cookbooks, won a national television cooking competition, co-founded The Young Scientist’s Foundation, and contributed his time and talent to countless charitable organizations. He passed away in March 2020 from the coronavirus, and is beloved and remembered not only for the warmth and spice he infused into ingredients but also for the genuine care and compassion he bestowed on his staff and guests alike.
Barkha co-founded The Young Scientist Foundation, worked with Floyd at their New York restaurant, The Bombay Bread Bar, and held down the family fort. After Floyd’s passing, she founded Cardoz Legacy LLC and saw the Floyd Cardoz Masala project through. We're proud to release them as a celebration of the Cardozes' love for the cuisines of India and their passion for sharing them with the world.
Learn more at cardozlegacy.com