Masala Chai Recipe | चाय का मसाला | Masala Tea | कड़क चाय | Cutting Chai |Kunal Kapur Winter Recipe

Chef Kunal Kapur Healthy & Diet 40 Mins 4 Servings 1.3M views May 20, 2021

Are you a tea lover? Most of your families and friends troll you for your love of tea, if yes then you share the same pain with most of the Indians. Our days begin with a sip of tea and end with it, no other drink in the whole world can compete with its taste and fragrance. #MasalaChai is one of the tea beverages made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. Masala Chai is an #IndianSpicedTea made with whole spices and milk. Many Indians like to have tea in the morning or during the evening. Keeping this in mind, I have come up with the absolute homemade masala tea recipe.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Chai Masala

Cardamom - 15nos
Cloves - 5nos
Peppercorn - 5nos
Cinnamon Stick (2”) - 1 no
Nutmeg - a small piece
Saunf - 1tbsp
Rose petals (dry)- 3tbsp
Ginger powder - ½ tsp

For Preparing Masala Chai

Water - 4 Teacups
Tea Leaves - 4tbsp
Sugar - 4tbsp
Milk - 2Teacups
Chai Masala - ¾ tsp
Extra Shots (Leftover Recipe)
Masala Chai Custard using leftover tea.
Serves 4
Leftover Chai (strained) - 4 Teacups
Milk - 2 Teacups
Cornstarch - 2tbsp
Water - a dash
Vanilla extract - 1tsp
Sugar - 2tbsp
Chai Masala - ½ tsp (optional)
Almonds chopped - 2 tbsp (for garnishing)
Cocoa powder - 1tbsp for garnishing

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

To make rich dressings without oil, emulsify soaked peanuts or cashews with hung curd (Greek yogurt) and a pinch of roasted cumin. Dress leafy vegetables only just before serving to retain maximum crispness and vitality.

Recipe FAQs & Expert Advice

How long can I store leftover Masala Chai Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.