Tandoori Chai (Kulhad Chai) is a delicious twist on the regular tea where Masala Chai is smoked by pouring it in a hot kulhad (clay mug). Here is how to make it at home.
Here are some more tea recipes that you may like – Indian Masala Chai, Adrak Wali Chai, Kashmiri Tea Kahwa, Herbal Saffron Tea, and Turmeric Ginger Tea.
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About This Recipe
Tandoori Chai is your same old Masala Chai with a twist, that gives it a nice earthy and smoky flavor making it even more amazing. You can serve this quirky chai to your guests and surprise them with its unique clay pot flavor.
Tandoori Chai is actually a very traditional way of making tea which was almost forgotten. A cafe in Pune brought the method back into practice and soon it became an internet sensation. It is traditionally made by warming the kulhad (clay mugs) in a tandoor until they are red hot and then pouring the masala chai in them, hence the name Tandoori Chai. The tea froth vigorously like a volcano once poured in the hot kulhad and gets infused with the smoky flavor in the process.
It is a great beverage to make on rainy or cold days when you are craving something warm and soothing.
I have mentioned a basic recipe to make tea in the recipe card, but you can make the tea however you like it. It’s the smoking process that is important in this post.
Ingredients
Milk – Use whole (full-fat) milk for the best flavor. Having said that, skim, low fat, or plant-based milk also works.
Tea – Use Assam or Darjeeling tea to make the masala chai. Both loose tea or tea bags can be used.
Chai Masala Powder – Make Chai Masala Powder at home or buy a packet. Homemade is much much better though.
Sugar – I use granulated sugar but you can use brown sugar, jaggery, or sugar-free substitutes.
You can also add ginger and tulsi leaves to the tea. Check out my detailed Masala Chai recipe to make the best Indian tea ever.
The most important thing that you will need is clay pots or as they are called Kulhad in local language. You can find these at any pottery stores near you or even online.
How To Make Tandoori Chai
Make The Tea
Heat 1 cup water in a saucepan over medium heat.
When the water comes to a boil, add 2 teaspoon loose black tea (or 2 tea bags), 2 teaspoon sugar, and 1 teaspoon chai masala powder and cook for 2-3 minutes.
Add 1 cup milk and cook for another 2-3 minutes.
Strain the tea using a tea strainer.
Note – You can make the tea however you like. The USP of this recipe is the smoking process.
Smoke The Tea
While the tea is cooking, heat a clay mug (kulhad) over direct heat until it is very hot. Keep rotating it with the help of a tong so that it heats evenly on all the sides.
Keep the hot mug into a deep pot and pour the strained tea into the hot mug.
The tea will froth vigorously like a volcano and pour out in the pot.
Once the frothing has subsided, pour the hot smoky tea in a fresh teacup or a clay mug and serve immediately.
Frequently Asked Questions
You will need a clay pot or any earthen pot to make this chai, as you need to heat it on direct flame. Also, the earthy flavor that is the USP of this chai comes from the clay pot.
The easiest way of getting kulhad is from the local market. They are easily available with the traditional clay pot vendors who also sell these along with other clay pot items such as matka at a very reasonable price.
But as this tea is growing popular day by day, you can also find kulhad in utensil shops. If you don’t find it anywhere, then try online on websites such as Amazon etc.
Yes, just replace dairy milk with any plant-based milk like almond milk, soy milk, or cashew milk.
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Recipe Card
Tandoori Chai Recipe
Ingredients
- 1 cup water
- 2 teaspoons loose black tea (or 2 tea bags)
- 2 teaspoons sugar
- 1 teaspoon chai masala powder
- 1 cup whole (full-fat) milk
Instructions
Make The Tea
- Heat water in a saucepan over medium heat.
- When the water comes to a boil, add black tea, sugar, and chai masala powder and cook for 2-3 minutes.
- Add milk and cook for another 2-3 minutes.
- Strain the tea using a tea strainer.
Smoke The Tea
- While the tea is cooking, heat a clay mug (kulhad) over direct heat until it is very hot. Keep rotating it with the help of a tong so that it heats evenly on all the sides.
- Keep the hot mug into a deep pot and pour the strained tea into the hot mug.
- The tea will froth vigorously like a volcano and pour out in the pot.
- Once the frothing has subsided, pour the hot smoky tea in a fresh teacup or a clay mug and serve immediately.
