How to Make Masala Chai at Home: A Beginner’s Guide

Ask any Indian what the smell of home is, and many will say it is chai simmering on the hob. In my aai’s kitchen in Pune, the day did not start until the tea pan was on the stove, the ginger had been crushed and the whole flat smelled of cardamom. When I moved to London, a cup of chai was the first thing that made my new kitchen feel like mine. If you have only ever had tea from a bag with a splash of milk, this guide will show you how to make proper masala chai that is strong, milky and fragrant.

What is masala chai?

“Chai” simply means tea, and “masala” means a mix of spices. Masala chai is black tea simmered together with milk, water, sweetener and warming whole spices. Unlike a teabag in a mug, the tea leaves are boiled gently so the flavour, colour and strength all come through. The result is a creamy, spiced cup that is far more than the sum of its parts.

What you need

For two cups, you need only a handful of ingredients:

• Water: about 1 cup (240 ml).
• Whole milk: about 1 cup (240 ml). Full-fat milk gives the creamiest result.
• Black tea leaves: 2 teaspoons of strong Assam tea, ideally CTC (crush, tear, curl), which looks like tiny dark pellets.
• Fresh ginger: a 1 cm piece, crushed.
• Green cardamom: 2 or 3 pods, lightly crushed.
• Optional extras: 2 cloves, a small piece of cinnamon stick and a few black peppercorns.
• Sugar or jaggery: about 2 teaspoons, or to taste.

How to make it, step by step

Start by crushing the ginger and cardamom with a mortar and pestle. Crushing opens them up so the oils flavour the water. Put the water and spices into a small pan and bring it to a boil, then let it bubble gently for a minute or two so the water takes on the flavour of the spices.

Next, add the tea leaves and simmer for another minute until the water turns a deep, dark amber. Now pour in the milk and turn the heat down a little. Watch the pan closely, because milk rises fast. When it climbs up to the rim, lower the heat and let it simmer for two minutes. This gentle simmer is what gives chai its rich, rounded taste.

Finally, stir in the sugar, strain the chai into cups through a small sieve and serve right away. You can find the full method on our Masala Chai recipe.

Common mistakes to avoid

• Boiling the leaves too long: this turns the tea bitter. Simmer for a minute or two before adding the milk.
• Using weak tea: delicate teas such as Darjeeling or green tea get lost among the spices. Choose a strong, robust black tea.
• Adding spices late: add them to the water first so they have time to infuse.
• Walking away from the pan: milk boils over in seconds, so stay close.
• Using old, pre-ground spice: freshly crushed whole spices taste brighter and cleaner.

Make your own chai masala powder

If you drink chai every day, a jar of ready-ground chai masala saves time. Lightly toast green cardamom, cloves, cinnamon and black peppercorns in a dry pan for a minute until fragrant, add a little dried ginger powder and grind everything to a fine powder. Store it in an airtight jar away from heat and sunlight, and use about half a teaspoon per two cups. Because the spices lose their fragrance over time, make small batches.

Variations to try

• Plant-based chai: oat milk gives the creamiest dairy-free result, and soy milk also works. Add it after the tea has simmered and heat it gently so it does not split.
• Less sweet: reduce the sugar or replace it with a little jaggery for a deeper, earthier sweetness.
• Iced chai: brew the chai a little stronger than usual, chill it fully and pour it over plenty of ice.
• Fennel and mint: a pinch of fennel seeds or a few fresh mint leaves makes a lighter, cooling cup in summer.

What to serve with chai

Chai is the perfect companion to snacks. Try it with crisp Punjabi Samosa, warm Aloo Paratha with butter, or a plate of Kanda Poha for breakfast. For a quick tea-time treat, a rusk or a plain biscuit is all you need. If you love a good cup, you may also enjoy our guide to the Indian thali for ideas on building a full Indian meal.

Storing leftovers

Chai is best enjoyed fresh, but you can keep leftovers in the refrigerator for up to a day and reheat them gently on low heat. Avoid boiling reheated chai, since it can turn bitter and thick.

Once you have made chai this way a few times, you will never reach for a teabag again. Put the pan on, crush a little ginger and let the kitchen fill with that familiar warm fragrance. The chai is on.