North Indian Masala Chai

North Indian Masala Chai


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About this recipe: Is there a home in India that doesn't start its morning with a steaming cup of kadak chai? Or have it after dopeher ka siesta? This is my mother's recipe for masala chai. You can easily multiply the ingredients to make your monthly stash. Masala Chai goes great with paranthas, aloo tikki, samose or mithai. The peppercorns and cinnamon are great for the throat and stomach.

Priyanka Delhi, India

Serves: 2 

  • 2 cloves
  • 2 green cardamoms
  • 3 peppercorns
  • 1/2 inch cinnamon stick
  • 2 cups water
  • sugar to taste
  • 1 tsp tea leaves
  • 1/2 cup milk

Prep:20min  ›  Cook:5min  ›  Ready in:25min 

  1. In a mortar-pestle, crush cloves, cardamom, peppercorns and cinnamon to a coarse mixture.
  2. Add masala to 2 cups water and bring to a rolling boil. Reduce heat. Add sugar. Add tea leaves. Let simmer till the water changes color. Add 1/2 cup milk and bring to another boil. Let cook till the liquid has reduced to 2 cups. Serve steaming hot.


To this basic masala mixture, you can add 1/2 inch piece of ginger to make the famous North Indian 'Adrak Ki Chai' or add Tulsi (Holy Basil) to make a child-friendly, soothing drink for coughs, colds or upset tummies or add ajwain in winters to 'heat' the body.

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