Chai ka Masala Recipe (Indian Tea Masala Powder)

I am more of a tea person than a coffee person. My morning starts with a cup of green tea, but I also enjoy sipping a hot cup of masala chai with my breakfast. My masala chai is also famous among my friends, and I give all the credit to the homemade chai masala powder that I freshly grind every few days.

Chai in India is almost a religion, and people run on chai here. Each household has its own unique recipe for making chai and chai masala. Some people make it with ginger (Ginger Chai) and others with lemongrass (Lemongrass Chai). There is also a Tandoori Chai version, which is quite popular.

Although I like these variations, my favorite is the simple Masala Chai, made using homemade chai ka masala.

In this post, I am sharing my recipe for chai masala powder, which I have been making for ages. I use dried rose petals in my recipe, which is my secret ingredient, and they give this chai masala powder a very unique flavor. You have to try it for yourself to believe how much of a difference a good chai masala can make to the taste of tea. Here is the recipe.

This tea masala recipe can be easily doubled or tripled as needed.

Here are some more homemade spice mixes that you may enjoy: Chaat Masala, Sambar Powder, Roasted Cumin Powder, Thandai Powder, and Kerala Garam Masala Powder.

What Is Chai Ka Masala?

Chai Ka Masala (also known as Masala Tea Powder, Masala Chai Spice Mix, Chai Masala, or Tea Masala) is an Indian spice blend made from whole spices, dried rose petals, and fennel seeds. The word chai means tea in Hindi, and masala means spice blend. Together, chai ka masala literally translates to “spice for tea.”

It is added to Indian milk tea (Masala Chai) to make it stronger and more flavorful. Here is how to make chai masala at home.

Why Make Tea Masala Powder At Home?

These days, you can find ready-made masala chai mixes in grocery stores, but there is nothing like a masala chai made with a homemade masala tea mix, freshly ground at home using high-quality ingredients. Store-bought masala tea powder is convenient, but here’s what you give up:

• Freshness: Pre-ground spices lose their volatile oils quickly. Homemade chai masala, ground in small batches, retains full aroma.
• Quality control: You pick every ingredient. No fillers, no artificial flavors, no mystery additives.
• Customization: Love cardamom? Add more. Prefer less heat? Reduce pepper. Your masala, your rules.
• Cost: Buying whole spices in bulk and grinding them at home is 40–60% cheaper per serving than premium packaged blends.
• Secret ingredients: Rose petals, ajwain (carom seeds), or a tiny piece of star anise; these nuances simply don’t exist in commercial blends.

Equipment You Need

• Spice grinder or dry mixer/blender jar (dedicated to spices)
• Airtight glass jar (for storage)
• Kitchen scale

Don’t use your regular blender jar for spices. The oils from the spices transfer, and your smoothies will taste like cardamom for weeks. A dedicated spice grinder (like a repurposed coffee grinder) is ideal.

How To Make Tea Masala Powder Recipe

Step 1: Add the following ingredients to a spice grinder, coffee grinder, or food processor.

• 25 g whole cloves (laung)
• 25 g whole green cardamoms (hari elaichi)
• 25 g whole cinnamon sticks (crushed) (dalchini)
• 25 g whole black peppercorns (kali mirch)
• 2 g dried rose petals
• 15 g fennel seeds (sauf)
• 10 g dry ginger powder (saunth)
• 1 nutmeg (crushed) (jaiphal)

Step 2: Grind to make a coarse powder.

It is essential to coarsely grind the spices. If the powder is fine, it will seep into the tea and enter your mouth as you sip.

Step 3: Store the chai masala in an airtight container for up to 2 months. Use ½ teaspoon chai masala per cup of masala chai.

Variations

• Lemongrass – Add 10 grams of dried lemongrass to your chai ka masala recipe for a soothing taste.
• Dried Tulsi Leaves – Tulsi leaves (also known as holy basil) lend a pleasant flavor to chai. Add 10 grams of dried tulsi leaves to your tea masala powder. Tulsi seeds can also be added.
• Saffron – Adding a pinch of saffron strands to tea masala will make your chai even more special.
• Others – You can also add star anise to this spice blend.

Usage Suggestions

To use chai ka masala, add ½ teaspoon per cup of masala tea. If you like your tea stronger, you can increase the quantity. Check out my Masala Chai recipe here.

In addition to chai, you can also add this chai masala to give your desserts an interesting twist, such as custard, panna cotta, ice cream, cakes, pies, tarts, and cinnamon rolls.

Storage Suggestions

This masala chai spice mix will last approximately 2 months when stored in an airtight container at room temperature, preferably in a cool, dark place.

For the best flavor, try to use it within 15 days, as the spices will lose some of their fragrance over time.

Always use a clean, dry spoon to remove the chai spice mix. Using a wet spoon will decrease its shelf life.