How to Make Authentic Chai Masala at Home — and What's Really in Store-Bought | Phoran

Chai masala is one of India's most beloved spice blends — and one of the most adulterated. A good chai masala transforms a cup of tea into something warming, medicinal, and deeply satisfying. A bad one tastes like cardboard and artificial flavouring. Here is how to tell the difference, and how to make the real thing.

What is Chai Masala?

Chai masala is a spiced blend added to Indian milk tea (chai) to create masala chai — spiced tea. The blend typically includes warming spices like ginger, cardamom, cinnamon, cloves, and black pepper, though every region and household has its own ratio.

The Authentic Chai Masala Recipe

Makes: ~50g (enough for 30–40 cups)
Prep time: 10 minutes

Ingredients:

• 20g dry ginger powder (sonth)
• 10g green cardamom seeds (elaichi, pods removed)
• 5g cinnamon (dalchini)
• 5g black pepper (kali mirch)
• 5g cloves (laung)
• 3g nutmeg (jaiphal), freshly grated
• 2g star anise (chakra phool)

Method:

1. Lightly dry roast the whole spices (cardamom, cinnamon, cloves, star anise, black pepper) in a pan on low heat for 2–3 minutes until fragrant. Do not roast the ginger powder.
2. Cool completely before grinding.
3. Grind all spices together to a fine powder.
4. Sieve to remove any coarse pieces.
5. Store in an airtight glass jar away from light and heat.

To use: Add ¼ teaspoon per cup of chai during the boiling stage, along with your tea leaves.

Regional Variations

• Gujarati chai masala: Heavy on ginger and black pepper, minimal cardamom
• Kashmiri kahwa: Saffron, cardamom, cinnamon — no ginger or pepper
• Pune-style: More cardamom-forward, lighter on cloves
• Mumbai cutting chai: Strong ginger, bold pepper, quick brew

What's Really in Store-Bought Chai Masala?

Most commercial chai masala blends contain:

• Fillers — dried ginger powder stretched with starch
• Artificial flavouring — synthetic cardamom or cinnamon aroma
• Colour additives — to make the blend look richer
• Low-grade spices — old stock ground to mask staleness

The result is a blend that smells strong in the packet but delivers little flavour in the cup. The fix is simple: use a small-batch blend made from whole spices ground fresh, like Phoran's Chai Masala.

How to Make the Perfect Masala Chai

1. Bring 150ml water to a boil
2. Add 1 tsp tea leaves and ¼ tsp chai masala
3. Simmer 2 minutes
4. Add 100ml full-fat milk
5. Bring back to boil, simmer 1 minute
6. Strain and serve

Pro tip: Add a small piece of fresh ginger along with the masala for an extra kick on cold mornings.

Frequently Asked Questions

What spices are in chai masala?

The core spices are ginger, cardamom, cinnamon, cloves, and black pepper. Some blends add nutmeg, star anise, or fennel depending on regional tradition.

How much chai masala per cup?

Use ¼ teaspoon per cup. More than that can make the tea bitter, especially if the blend is heavy on cloves or black pepper.

Can I use chai masala in coffee?

Yes — a pinch of chai masala in black coffee or a latte adds warmth and complexity. It pairs especially well with cardamom-forward blends.

How long does homemade chai masala last?

Stored in an airtight jar away from heat and light, homemade chai masala stays potent for 3–4 months. After that, the volatile oils in cardamom and ginger begin to fade.

Is chai masala the same as garam masala?

No. Garam masala is a savoury cooking spice blend. Chai masala is specifically formulated for tea, with a higher ratio of warming spices like ginger and cardamom and no cumin or coriander.