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.

I also measure ingredients by weight, so their quantities are standard and you get a consistent result.

This tea masala recipe yields approximately ¾ cup of spice mix, enough to make 30 to 40 cups of tea. You can easily double or triple as needed.

Here are some more homemade spice mixes you may enjoy: chaat masala, sambar powder, roasted cumin powder, thandai powder, and Kerala garam masala.

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.

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

Preparation: Crush the cinnamon and nutmeg in a mortar and pestle. Gather the remaining ingredients.

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 (saunf)
• 10 g dry ginger powder (saunth)
• 1 nutmeg (crushed) (jaiphal)

If you want an even more robust masala, dry roast the spices for 3-4 minutes on medium heat before grinding.

Step 2: Grind to a coarse powder, with a texture like coarse sand or cracked peppercorns, not a fine powder.

It is essential to coarsely grind the spices. If the powder is fine, it will seep into the tea, and you’ll get a mouthful of spice powder as you sip.

Step 3: Transfer to an airtight container and use as desired.

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.
• Less peppery – Reduce the amount of pepper if you prefer a less peppery tea.
• Others – You can also add 1 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.

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