Perfect Masala Chai Recipe - Traditional Indian Tea | Phoran
Deepa ShahShare
By Deepa Shah | Iron Pounded spice expert & founder of Phoran Masala
There is no beverage more central to Indian life than chai.
It is the first thing offered to a guest. The reason for a pause in the middle of a busy day. The comfort in difficult moments. The ritual that marks morning and evening in hundreds of millions of Indian homes.
And yet most people have never tasted chai made with genuinely good spices. The difference — between chai made with fresh, premium Chai Masala and chai made with a generic tea bag — is immediate and dramatic.
Here is the definitive recipe.
Prep Time: 2 min | Cook Time: 8 min | Serves: 2
Ingredients
- 2 cups water
- 1 cup full-fat milk
- 2 tsp strong black tea leaves (Assam or CTC)
- 1.5 tsp Phoran Chai Masala
- 1 inch fresh ginger, crushed (optional but recommended)
- 2–3 tsp sugar (adjust to taste)
What's in Phoran Chai Masala?
Phoran's Chai Masala contains a balanced blend of:
- Green cardamom (elaichi) — the floral, aromatic backbone
- Cloves (laung) — warmth and depth
- Black pepper (kali mirch) — gentle heat
- Fennel (saunf) — subtle sweetness
- Dried ginger (sonth) — warming, digestive
- Cinnamon (dalchini) — sweet, aromatic base
Step-by-Step Method
Step 1: Boil Water with Spices
Add water, Chai Masala, and crushed ginger to a saucepan. Bring to a full boil. Let it boil for 1 minute — this extracts the fat-soluble aromatic compounds from the spices into the water.
Step 2: Add Tea Leaves
Add tea leaves. Boil for 2–3 minutes until the water turns deep brown. Strong tea is essential — the milk will dilute it.
Step 3: Add Milk and Sugar
Add milk and sugar. Stir well. Bring to a full boil — watch carefully as it rises quickly.
Step 4: Simmer
Once it rises, reduce heat and simmer 2–3 minutes. This is where the spices, tea, and milk fully integrate. The chai should be a deep caramel colour.
Step 5: Strain and Serve
Strain into cups through a fine strainer. Serve immediately — chai is best drunk hot, freshly made.
5 Masala Chai Variations
1. Adrak Chai (Ginger Tea)
Double the fresh ginger. Omit or reduce Chai Masala. The most popular variation in North India — sharp, warming, and deeply comforting.
2. Elaichi Chai (Cardamom Tea)
Add 3–4 lightly crushed green cardamom pods in addition to the Chai Masala. Intensely floral and aromatic.
3. Saunf Chai (Fennel Tea)
Add 1 tsp crushed saunf (fennel seeds) to the water. Naturally sweet, digestive, and caffeine-optional. Read the saunf guide →
4. Vegan Masala Chai
Replace dairy milk with oat milk (best for frothing), almond milk, or coconut milk. Coconut milk adds a subtle sweetness that pairs beautifully with the spices.
5. Iced Masala Chai
Make chai double-strength (half the water). Cool completely. Pour over ice. Add cold milk. A perfect summer drink.
The Spices in Masala Chai
- Cardamom: Digestive aid, breath freshener, antioxidant-rich
- Cloves: Warming, aromatic, traditionally used in Ayurvedic preparations
- Black pepper: Adds gentle heat; piperine is studied for its role in nutrient absorption
- Fennel: Digestive soother, naturally sweet, reduces bloating
- Ginger: Warming, traditionally used for nausea and digestion
- Cinnamon: Sweet, aromatic, warming base note
Note: these are traditional uses and studied associations, not medical claims. Consult a healthcare professional for specific health conditions.
→ Read: Health Benefits of Indian Spices →
The Cultural Significance of Chai
In India, chai is not just a beverage — it is a social institution. "Chai pe charcha" (discussion over tea) is how decisions are made, relationships are built, and problems are solved. The chai wallah — the street tea vendor — is as central to Indian urban life as the coffee shop is to Western cities.
Offering chai to a guest is one of the most fundamental acts of Indian hospitality. Refusing it is considered mildly rude. Accepting it is the beginning of every meaningful conversation.
Shop Chai Spices
- Phoran Chai Masala →
- Bold Green Cardamom (Elaichi) →
- Whole Cloves (Laung) →
- Whole Black Pepper (Kali Mirch) →
- Saunf (Fennel Seeds) →
- Indian Spice Starter Kit →
FAQ
Q: What is Masala Chai?
Masala Chai is Indian spiced tea — black tea brewed with milk, sugar, and a blend of warming spices including cardamom, cloves, ginger, black pepper, and cinnamon. It is India's most popular beverage.
Q: What spices go in Masala Chai?
The classic spices are green cardamom, cloves, black pepper, ginger, cinnamon, and fennel. Phoran Chai Masala contains all six in a perfectly balanced blend.
Q: How much Chai Masala should I use per cup?
Use 3/4 tsp per cup (2 cups of water + 1 cup milk = 2 servings). Adjust to taste — more masala for a spicier, more aromatic chai.
Q: Can I make Masala Chai without milk?
Yes — this is called kali chai (black spiced tea). Brew the spices and tea in water only, strain, and add lemon if desired. Vegan milk alternatives also work well.
Q: What tea leaves are best for Masala Chai?
Strong Assam CTC (crush, tear, curl) tea leaves are traditional — they produce a robust, full-bodied brew that holds up to milk and spices. Darjeeling is too delicate for masala chai.
Q: Where can I buy Chai Masala online in India?
Shop Phoran's premium Chai Masala at phoranmasala.com →
