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side shot of chai masala in a stainless steel bowl
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5 from 6 votes

Chai Ka Masala Recipe

Chai Masala is an Indian spice mix mainly used to flavor the milk tea (chai). Learn how to make masala tea powder in a few simple steps.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Servings: 100 gram
Calories: 1kcal
Author: Hina Gujral


  • Grinder
  • Stir Fry Pan


  • 1 tablespoon Green Cardamon (Elaichi)
  • 1 tablespoon Dry Ginger Powder (Saunth)
  • ½ tablespoon Cloves (Laung)
  • ½ tablespoon Black Peppercorns (Kali mirch)
  • ½ inch Cinnamon (Dal chini)
  • ¼ tablespoon or half piece Nutmeg (Jayphal)


  • Dry roast all the spices except ginger powder over low heat for 2-3 minutes. Or you can roast the spices till their aroma is released. Turn off the heat. Allow the spices to cool down a bit
  • Grind roasted spices to a fine or coarse powder. Use a strong blade dry mixing jar for the purpose
  • Combine ginger powder in the chai masala and mix nicely
  • Chai masala is ready. Store it in a air tight container for 6 months to 1 year
  • Half a teaspoon of chai spice mix is sufficient for making two cups of tea. Or you can increase the quantity of chai masala as per taste preference.



  • While roasting the spices make sure not to brown them or roast for too long. Else, they will turn bitter. 
  • No need to roast the dry ginger powder. 
  • Use a strong blade, heavy duty mixer for grinding spices. Please do not use smoothie blenders for grinding whole spices. 
  • You can store chai masala at room temperature for 6 months to 1 year. Make sure to use a clean and dry spoon to scoop the masala powder. 
  • Homemade tea masala is strong in taste than the packaged one. So add in tea accordingly. 


Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg