If like me your morning also starts with a cup of aromatic masala chai (tea infused with spices) or ginger tea (adrak chai). The chai spice mix would add a spicy punch to a normal cup of tea. This recipe of freshly made Chai masala at home can help you to make a cup of delicious tea that also looks great. Like everyone else, I also have my favourite secrets and hacks of making a good masala chai and this homemade masala tea powder is 50% of the equation. In this post, I am sharing with you all of the tips and ingredients of Indian tea masala. You can use this tea masala to make a perfect cup of masala each time. This is again one of my mother’s recipes and I added one more spice that just takes it to another level. It makes chai taste good and adds to the healthy properties of the masala chai. So let’s not waste more time on how good this tea masala is. I simply love how fragrant aromatic my chai tastes when I add a little spoon of this chai spice mix with some fresh herbs to make a cup of tea. I am also sharing with you in the latter part of this post why Homemade tea masala is the Best! And why I always prefer it over store-bought one.
What is Chai Masala?
Chai ka Masala is a whole spices blend. This is added to Indian tea or masala tea to make it flavorful and delicious. The coarsely grounded tea powder is warming and it has health benefits. With all the spices that are added to make tea masala this special tea is known as masala chai.
This Indian Tea Powder is:
Flavourful and aromaticAdaptable so you can always personalise as per your tasteQuick, easy and simple to make A gluten-free and vegan spice powderCan be freshly made in small quantities as it does not take much timeIt is a ready-to-use pre-mix.
What Are The Ingredients for chai masala?
Here are the ingredients of chai masala.
Cinnamon (Dalchini): also known as dalchini. Cinnamon has a lot of medicinal properties. These are especially beneficial in blood sugar control in the diabetics. This warming spice adds an earthy taste and warmth to tea.Cloves: Also known as laung, cloves are also known for the antioxidants and anti-inflammatory properties.Fennel seeds: also known as saunf. There are two varieties of fennel seeds. I use small seeds of fennel to make this tea spice mix.Black Peppercorns: also known as kali mirch. The piperine in black pepper adds to the spicy taste. The Black peppers are well known for the anti-inflammatory properties. Other than that black peppers help with the absorption of nutrients. Black Cardamom: also known as bad elaichi it helps in various digestive disorders and stomach ulcers. It also helps in controlling the acids in the stomach.Green Cardamom: also known as chat elaichi green cardamom does not only add a lot of aromas but it has antioxidants and cancer-fighting compounds.Carom Seeds: also known as ajwain is the secret ingredient I add. This is usually not added in commercially available chai masala. It adds a nice spicy astringent taste as well as great for digestion. Dried Ginger Powder: also known as saunth or south. Dry Ginger helps in improving immunity and also reduces inflammation in the body. It also has digestive properties. It adds a warming spicy kick in chai.Nutmeg: Also known as Jaiphal you need to add a very little amount to add a subtle lingering taste. Too much of it may not be great for the taste.
The flavour and taste of any spice blend depend upon the quality and quantity of the ingredients. To make this Punjabi Chai masala I have used a secret ingredient that makes this even more delicious and adds to health benefits.
Making Chai Masala Powder?
Making chai masala at home is super easy. First, you need to toast the spices for a few seconds to bring out the flavour. Do not toast them too much, it might burn them and masala tea won’t taste good. Only 1 minute or under is about just the right time. Transfer the lightly toasted spices in the grinder jar of a mixer grinder. Or you can use any spice grinder or coffee grinder. Allow the spices to cool down slightly before grinding. Add in dry ginger powder and grated nutmeg in the end and grind to make a coarse powder. Tea masala is ready.
How to use Chai Masala
When you want to prepare masala chai use this ⅓tsp per cup of Masala chai. Few other herbs are also added when I prepare my special Kadak masala tea.
Recipe Notes & Tips
Do not make a large amount of chai masala at a time. I prefer to make a small batch because fresh masala tastes flavourful.If you want to make a large batch in one go make sure to keep a small portion out of it for the use. You can store the rest of the tea masala in the fridge and take out as required later.If you can not find dry ginger powder you can use whole dried ginger. If you can’t find the dried ginger you can skip that and use fresh ginger while making masala chai.
Top Tip
While using chai masala or any other spice blend always use a clean, dry spoon. Also store it in an air tight container preferably in the fridge for the maximum flavour and prevent spoilage.
Homemade Tea Masala Vs Store Bought Tea masala
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