Chai Masala Powder Recipe (Tea Masala)

Ingredients

• 2 tablespoonsgreen cardamom (elaichi)
• 1 tablespooncloves (laung)
• 1 tablespoonblack peppercorns (kali mirch)
• 1 tablespoondry ginger powder (saunth)
• 2-inch (5 cm) stickcinnamon (dal chini)
• 1/2nutmeg (jayphal)
• 1/2 tablespoonfennel seeds (saunf)

Instructions

1. 1

   Roast the spices

   Dry-roast all the whole spices except the ginger powder over a low flame for 2–3 minutes, until fragrant. Set them aside and let them cool completely.

2. 2

   Grind the blend

   Put the roasted spices and dry ginger powder in a coffee or spice grinder. Grind to a slightly coarse powder.

3. 3

   Store the masala

   Transfer the mixture to an airtight jar and store it at room temperature.

What is chai masala?

Chai masala is a spice blend used to flavour masala chai, the Indian spiced tea made by simmering tea with spices and other ingredients. Blends vary from household to household, but often combine warming spices with aromatic seeds.

This version pairs cardamom, cloves, pepper, cinnamon, nutmeg and fennel with dry ginger. Roasting the whole spices briefly helps bring out their aroma before they are ground.

Nutrition and macros by portion

The nutrition label shows one serving as written: 119 calories, 4g protein, 24g carbs, 3g fat.

The provided nutrition figures are for one serving of the recipe, which is a spice blend rather than a complete meal. In chai, the tea and any milk or sweetener you add will also contribute to the drink’s energy and macros. Pair a cup with a filling snack or meal if you want a more substantial serving.

Choose and prepare the spices

Whole spices: Use whole cardamom, cloves, peppercorns, cinnamon, nutmeg and fennel for the roasting step. They should smell fragrant after roasting, not scorched.

Dry ginger: Add the ginger powder after roasting, as the method specifies. It joins the blend in the grinder rather than going into the pan.

Roast gently

Low heat: Keep the pan over a low flame and stir or shake the spices as they warm. This helps them toast evenly during the short 2–3-minute roast.

Cool fully: Let the spices cool completely before grinding. Warm spices can create condensation in the jar, so don’t rush this step.

Aim for a slightly coarse grind

Texture: Stop grinding when the blend is a slightly coarse powder, as directed. A little texture keeps the mixture distinct without leaving the spices in large pieces.

Small batches: A coffee or spice grinder is suitable for this quantity. Make sure it is clean and dry so the masala stays aromatic and free of stray flavours.

Use it in masala chai

Add the blend to chai while it is being prepared so the spices have time to infuse. The recipe does not specify an amount per cup, so start with a small pinch and adjust to your taste.

It also makes a useful finishing touch for a pot of tea: stir it in and allow the mixture to infuse before serving.

Pair it with something simple

Serve masala chai alongside biscuits, toast or a lightly spiced snack. Their mild flavours leave room for the fragrant spice blend to come through.

If serving tea with a meal, pair it with a savoury breakfast or snack rather than adding more strongly spiced dishes.

Recipe notes & tips

• Keep the flame low so the spices become fragrant without burning.
• Let the roasted spices cool completely before grinding.
• Grind only to a slightly coarse powder, as directed.
• Use a dry grinder and airtight jar to help preserve the blend’s aroma.
• Add a small pinch to chai first, then adjust the amount to your taste.

Variations

• More fennel: Increase the fennel slightly for a sweeter, seed-forward aroma.
• More pepper: Add extra black peppercorns for a sharper blend.
• More ginger: Use a little more dry ginger powder for a stronger ginger note.
• Cardamom-led: Increase the green cardamom for a more pronounced fragrance.
• Milder blend: Reduce the peppercorns for a less peppery cup.

Common mistakes to avoid

• High heat: The spices can scorch quickly; roast them over a low flame.
• Uneven roasting: Some spices may toast faster than others; keep them moving in the pan.
• Grinding while warm: The spices can trap moisture in the jar; cool them completely first.
• Over-grinding: The recipe calls for a slightly coarse powder; stop before it becomes very fine.
• Damp storage: Moisture can affect the blend; use a clean, completely dry airtight jar.

How to store

Keep the masala in an airtight jar at room temperature, as directed. Use a clean, dry spoon when taking some out, and keep the jar closed between uses.

Frequently asked questions