Earth mumma. Cookie will probably give you better info, however two things come to mind.
1. The seeds that you are trying to mill would seem to be too few in the bowl to get a good result or
2. You are not scraping down the bowl , and giving them long enough.
I have just looked up the WW Curry book, and they have a recipe for making Tandoori mix. This may help.
1 1/2 Tablespoons ground turmeric
3 teaspoons of hot paprika
3 teaspoons of garam masala
1 1/2 teaspoons ground cardamon
1 teaspoons of chilli powder
1/4 teaspoon of saffron.
combine all ingredients, store in jar.
For Chicken tandoori....
Zap 2 cloves of garlic and 2 cm. of fresh ginger in TMX bowl for 5 seconds. ( I find it best to drop the garlic and ginger in to the moving blades, speed 5.)
Add tandoori mix , with 200g. yogurt and mix for 10 sec. on speed 4.
Spread over chicken pieces, you may wish to remove the skin first.
Rest for 1/2 hour in fridge.
Bake in oven , 200 for 45 mins, turning over.
Hope this is of some help.
