Masala Chai (Authentic) – Indian Spiced Tea

In India, Masala means spices and Chai means tea.

And that is exactly what Masala Chai is – black tea infused with fragrant spices, typically served with milk.

Every single household in India has their own unique combination of spices that they prefer in their masala chai and there is no one “RIGHT” way.  It is very subjective.

I still remember the first time I had Masala Chai, I fell in love with it.  It was at a friend’s place, whose mother made us a cup of tea while we were studying together.  Those days I hardly entered the kitchen, forget cooking anything.  So, the recipe was not collected nor did I make any chai.  Ha ha…

Then suddenly several years later, at my very first corporate job, I had the masala chai again in my office and it reminded me of my friend’s mother.

Still, didn’t bother to get the recipe lolzz…. Too lazy for any cooking even at that time.

And now, couple of years ago just made up my mind to learn the recipe, because of the extra time I had on hand.  Once I learnt how to make it, I kept making the tea quite frequently.  Who knew one day I would post it on my own blog ?!

So, let’s take a look at what goes into making the much loved Masala Chai

There are typically four components and the secret here is to find the perfect balance between them.

• Black tea
• Blend of Spices
• Milk
• Sweetener

What tea is used for Masala Chai ?

• The base of the Masala Chai is typically black tea. Most strong, rich, dark black teas will work well in Masala Chai- something robust enough to hold up to all the flavorful spices. The tea need not be expensive.
• Assam, Darjeeling is often used in India. Typical brands used are Lipton Yellow Label or Taj Mahal or Red Label etc

Recipe for Chai Masala (SPICED TEA)

• Green cardamom 20 gm
• Cinnamon sticks 20 gm
• Fennel seeds 25 gm
• Black cardamoms 4 nos
• Cloves 10 gm
• Dry ginger 10 gm
• Black Peppercorns 10 gm
• Half a nutmeg
• A small pinch of salt

Chai ka masala is made by dry roasting fennel, cloves, cardamoms, black peppercorns and cinnamon in a non-stick pan for 1 minute.

Once cooled transfer, to a mixer and then add dry ginger powder and nutmeg.

Blend to a smooth powder and your homemade chai ka masala is ready. It is a simple and easy tea masala can be made within minutes.

You can store it in an air-tight container for a month.

How to prepare Chai (tea) with the masala.

• In a saucepan take 3 cups of water (250 ml)
• 4 tsp tea powder
• Boil for 4 minutes or until strong decoction is prepared.
• Now add 1 cup milk, 4 tsp sugar and boil.
• Then add ½ tsp chai masala and let it boil only once and put the flame off.
• Let the tea rest with the masala for a couple of minutes before pouring into cups
• Strain and pour.

Enjoy hot with your favourite snack.

Handy Tips :

1. Be careful not to burn the spices while roasting. Keep the flame low and roast for a minute or till the spices are aromatic.
2. Fennel is cooling, so in summers you can increase the quantity a bit.
3. Do not add the masala at the start, always add it towards the end.
4. Once the masala is added, bring the tea to a boil, off the flame and cover with lid for a minute or so. This resting lets the spices seep into the concoction.
5. Store the masala in an airtight container, else it will lose the flavours.