Chai Masala – Just 4 Ingredients
This chai masala 4 ingredients recipe requires only four ingredients that are handy in your pantry. A pinch of this tea masala powder will take your simple tea/chai to the next level in terms of flavour and aroma.
Table of Contents
What is chai Masala?
Chai Masala or Tea masala is the blend of whole spices that imparts flavour and aroma when added to the tea.
In India, this chai masala or tea masala powder is usually added to tea to make it flavourful and fragrant.
This Indian masala chai is one of the most popular and all-time loved beverage in the country. Moreover, the morning starts with a cup of tea in the majority of the Indian regions. There is a belief that spices/masala in the chai makes the whole day pleasant and cheerful.
A secret behind this magical masala chai is the chai masala powder infused with aromatic spices that either freshen up your whole tiring day or brings pleasure and comfort in the morning.
A pinch of this chai masala powder lifts a simple cup of tea to the great one that refreshes you instantly!
So here I share the detailed recipe to make this magical chai masala 4 ingredients.
Ingredients
There is no perfect tea masala recipe. It varies from one to one depending upon the taste and availability of the spices you like to have in your tea.
The typical recipe for chai masala powder requires lots of whole spices like cardamom, cinnamon, fennel, star anise, ginger, black peppercorn etc.
I feel all these spices are too warm and spicy to have in all seasons. Therefore, I have used only four main ingredients in chai masala that will surely love by almost everybody in every season. These are as follows:
Green Cardamom (Elaichi): 50 g – It is the world third most expensive spice by weight, well known for its distinctive flavour. Cardamom has a slightly sweet taste and an intense aroma.
It gives fragrant sweetness to the tea.
Fennel Seeds (Saunf): 25g – Fennel seeds have a mild, licorice-like flavour. It aids digestion, prevents bloating and has a calming effect. Also, it adds a cool subtle taste to the tea.
Black Cardamom (Badi Elaichi): 10g – This black spice differs from green in its menthol-like strong aroma and flavour. It gives a smoky, spicy taste to the tea.
Cloves (Laung): 5g – A sweet and aromatic spice, well known for anti-oxidant, anti-bacterial and anti-inflammatory properties.
It also regulates the blood sugar level. It adds depth and an earthy tone to the chai.
How to make chai masala powder?
To make chai masala powder, all you need to take the spices you want in the masala and grind them into a coarse powder.
That’s it. It’s that easy to make.
I prefer to toast the spices until aromatic in a dry skillet on low heat. It takes around 2 minutes.
Toasting makes the fragrance and flavour of the spices more intense.
Let it cool completely. Transfer to a blending jar and grind to a coarse powder.
Store the chai masala in an airtight jar to retain its freshness and aroma.
It remains fresh for 2 -3 months at room temperature.
Always use a clean, dry spoon when using it.
How to Use tea masala powder?
Add ¼ tsp of masala per cup of tea when preparing tea.
To make one cup of masala tea, you need:
- 1/2 cup water
- 1 tsp loose tea
- 1 tbsp sugar
- 1/4 tsp chai masala.
- 1/2 cup milk
Bring water to boil with loose tea, sugar, and tea masala and turn the heat to low.
Add milk and boil. Simmer on low heat for one minute.
Strain and Serve!
Enjoy!
Variations
Ginger, Cinnamon – When it’s winter, try adding freshly crushed ginger and cinnamon. What contentment it brings!
Lemongrass – For a soothing effect, try some lemongrass to your chai masala.
Holy Basil leaves or Tulsi– It can be used fresh or dried. Add dried tulsi leaves to tea masala powder and get relief from seasonal allergies and sore throat, for which tulsi leaves best known.
Some Tips N Tricks
- Grind the spices to a coarse powder. If ground too fine, the spices powder tend to seep through in the tea even after straining.
- I highly recommend toasting the spices before grinding as it intensifies the aromatic flavour of the spices.
- Store in an airtight container only. It keeps the tea masala fresh and fragrant for a longer time.
- Always use a clean, dry spoon while using.
- Add freshly ground cardamom powder to the tea masala if it lost its fragrance after some time. It helps in retaining its freshness and aroma.
I would love to know your thoughts about this super easy and magical tea masala that will surely give you a reviving kick you need for your tiring day.
Please leave a comment or share a picture on Instagram with the hashtag #tipsnrecipes to let me know how it turned out!
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Recipe Card
Chai Masala – 4 Ingredients
Equipment
- Grinder/Food processor
Ingredients
- 50 g Cardamom green
- 25 g Fennel seeds
- 10 g Cardamom Black
- 5 g Cloves
Instructions
- Dry roast all the spices on low heat for about 2 minutes.
- Let it cool completely. Transfer to a blending jar.
- Grind to a coarse powder.
- Store in a dry and airtight jar.
- Always use dry sppon to use.
Video
Notes
- Grind the spices to a coarse powder. If ground too fine, the spices powder tend to seep through in the tea even after straining.
- I highly recommend toasting the spices before grinding as it intensifies the aromatic flavour of the spices.
- Store in an airtight container only. It keeps the tea masala fresh and fragrant for a longer time.
- Always use a clean, dry spoon while using.
- Add freshly ground cardamom powder to the tea masala if it lost its fragrance after some time. It helps in retaining its freshness and aroma.
Wonderful recipe. I will definitely try it. Thanks for sharing the recipe.
Thanks, Rupali! I’m glad you like it!
This sounds amazing! Thank you for including a video as well!
Thanks, Sarah!
Very interesting! I never would have thought to make my own tea. Thank you for all the details. Very thought out recipe.
Thank you so much, Kali!
I love how easy your recipe is! A lot of chai masala recipes seem overly complicated. Thank you for giving me a great recipe so I don’t have to run out to the coffee shop every time I’d like some tea. = )
Thanks, Shire! I always try to make simple and easy recipes.