Sorry for the delay, Axe! Got caught up in some family business, but here's the "Black Masala from Maharashtra":
12 black cardamom pods (you could use green ones, too)
10 cloves
1 cinnamon stick (3cm)
5 bay leaves, 1 teaspoon oil
1 tablespoon white sesame seeds
1 tablespoon coriander seeds
2 tablespoons cumin
2 teaspoons black cumin (Shah Jeera)
4 tablespoons poppy seeds
8 fenugreek seeds
2 tablespoons grated coconut
1/2 teaspoon Hing
1/2 teaspoon turmeric
Roast the cardamom, cloves, cinnamon and the bay leaves in the hot oil for a short time. Let it cool down. Everything else gets roasted at low flame till it gets brown, in another pan. You have to keep attention, so the coconut doesn't get burnt. After the that, you combine both batches and process it further with an electric grinder into a fine powder. There are different outcomes, that depend on the roasting (ligh-brown till dark brown, black).
I don't really use any self-made tandoori masala, but just a hint of black cardamom in addition to any tandoori recipe I make. (at the moment, I simply use the garam masala, because it contains black cardamom as main ingredient) But I know for sure, that there are also some tandoori masala recipes, that use these at first place. I will give you the one I found in one of my cookbooks nonetheless, but I didn't try it out yet, it uses green cardamom originally, and it's a chaat variation. AND it outcome would be like 500 grams or so X.X
Tandoori Chaat Masala:
50 g cumin seeds
50 g black peppercorns
3 1/2 tablespoons kala namak (black salt)
30 g dried mint
2 tablespoons fenugreek seeds
30 green cardamom pods
15 cloves
5 cinnamon sticks (2-3cm)
2 teaspoons ajowan seeds
1 teaspoon hing
1/2 ground macis
125 g amchoor powder
2 1/2 tablespoons Salt
3 tablespoons ginger powder
3 tablespoons yellow cayenne pepper*
Process everything, besides the amchoor, salt, ginger and cayenne pepper in your electric grinder into a fine powder. After that, combine it with the other ingredients and pour through a sieve into airtight container, etc.
* I believe the author speaks of ordinary, red cayenne pepper, but I'm not sure. It's the german translation of Pushpesh Pant's "India" (the original edition is known to contain some errors), but I never heard of powdered, yellow cayenne pepper. Maybe someone here owns the english edition and could check?
Most of the usual tandoori marinades I know, typically consist of curd, ginger and garlic paste, some fenugreek seeds, red chili paste or cayenne pepper (or kashmiri chili, deggi mirch, etc.) and in addition some cardamom seeds or garam masala (and there I would recommend to use a pinch of black cardamom, or garam masala that contains black cardamom as first or second ingredient).
You could try out the garam masala recipe, if you want, and just use it with your typical tandoori dish. If you have none, I could write you some basic recipe for a tandoori marinade down, too.
Hope you enjoy (:
Greetings!