Homemade Chai Masala or Tea Masala is an aromatic blend of whole spices that makes Indian tea flavorful. Add this to your Masala Chai to make the perfect fragrant tea.

Chai Masala powder along with chai and whole spices
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I love to start my morning with a cup of kadak chai (strong tea). It is a tradition, a culture to have tea first thing in the morning in most parts of India.

Similar to the Garam Masala spice blend, every home has their own secret recipe to make chai and chai masala. All include the same ingredients – milk, sugar, and tea leaves. Some enjoy Ginger Tea with lots of ginger, some Cardamom Tea with green cardamom pods, and some Masala Chai, which has chai masala, a blend of whole spices added to it.

My favorite is Masala Chai. To enjoy a perfect Masala Chai, you definitely need a good Chai Masala Powder recipe. So here is the detailed recipe for the best homemade tea masala.

I like to make Chai Masala, store it in an airtight container, and add a little to my tea. However, it is best not to make too much chai masala at once. Having freshly made chai masala definitely enhances the flavor. I like to just make enough to use it up in a couple of weeks. It is very easy to make and hardly takes any time. This is also the reason I prefer not to buy chai masala from the store.

Add some fresh ginger and some chai masala, and there, you have the perfect cup of tea!

What is Chai Masala?

Chai ka Masala is an Indian blend of whole spices, fennel seeds, and ginger powder, which, added to Indian tea, makes it much more flavorful. It adds a very unique flavor to the tea and also enhances the health benefits with the warming whole spices.

What are ingredients for Chai masala?

Here are the ingredients I usually add to Chai Masala and the benefits they provide:

  • Cloves (Laung): Cloves have antioxidants and anti-inflammatory properties. They add depth and an earthy tone to the chai.
  • Green Cardamom (Elaichi): Cardamom has antioxidants and cancer-fighting compounds. It adds fragrance and subtle sweetness to chai.
  • Black Peppercorns (Kali Mirch): Black peppers have anti-inflammatory properties, helps with digestion and nutrient absorption. They add a little spice kick to the chai.
  • Fennel seeds (Saunf): Fennel helps with healthy digestion and have a calming effect. They add a cooling subtle taste to tea.
  • Cinnamon (Dalchini): Cinnamon has powerful medicinal properties such as lowering risk of diabetes, regulating blood sugar, and many more. It adds natural sweetness and warmth to tea.
  • Dried Ginger Powder (Sonth): Ginger helps reduce inflammation and improves digestion and immunity against flu & cold. It adds a subtle spice kick and warmth to chai.
  • Nutmeg (Jaiphal): Nutmeg has the ability to relieve pain and improve indigestion and blood circulation. It adds a slightly sweet as well as warm flavor to the chai.

I did not add dry rose petals or tulsi (holy basil) to the chai masala. But if you have them available, you can add those too. You can also add tulsi while making chai.

Whole spices in small white bowls

How to make Chai Masala Powder?

Mix all the chai masala ingredients (except nutmeg) in a blender and blend to make a coarse powder. Grate nutmeg using a fine grater.

Store the chai masala in an airtight container, and always use a clean, dry spoon when using it.

Chai Masala Spice Mix in a white bowl and spoon along with some whole spices

How to use Chai Masala?

Add 1/4 tsp of masala per cup of masala tea. You can also add ginger and tulsi leaves along with this masala when preparing Masala chai.

Two cups of tea with toast on the side

Enjoy this easy homemade Chai Masala to make your everyday tea! 

4.90 from 131 votes

Chai Masala Powder Recipe

Homemade Chai Masala is an aromatic blend of whole spices which makes Indian tea flavorful. Add this to your Masala Chai to make the perfect fragrant tea.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Ingredients 

Instructions 

  • Mix all the ingredients (except Nutmeg) in a blender and blend to make a coarse powder. Grate the nutmeg in the powder.
  • Store in an airtight container for up to a month.
  • Use 1/4 tsp of this powder for each cup of Indian masala chai.

Notes

Freshness & Flavor: It is best to not make too much chai masala at once. Having freshly made chai masala definitely enhances the flavor.

Nutrition

Calories: 82kcalCarbohydrates: 17gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 9mgPotassium: 236mgFiber: 7gSugar: 1gVitamin C: 1.2mgCalcium: 141mgIron: 3.6mg

Additional Info

Course: Spice Blend
Cuisine: Indian
Diet: Gluten-free, Nut-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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91 Comments

  1. how long is the shelfl-ife Madam ? If we wish to add rose petal, may i know the measurement please and do we have to roast it together ?

    1. Hi Chen – You can store it for up to a month. You can try with 1/4 cup of dried rose petals. No need to roast the rose petals.

  2. incomplete.
    What is meant by 1/4 cup or 1 teaspoon. We cannot go to grocery shop and and ask him to give us 1/4 cup or 1 teaspoon this and that. Specific weight in gms or count of pieces (say elaichi) should have been mentioned.

    1. Hello, you can get the measurements in grams by clicking on metric in the recipe card. Hope you enjoy the chai masala.

  3. We made a big batch of this last year and are about to make some more. So delicious – especially when you follow the instructions to brew the tea (also found on this site).
    Question about grinding all of your ingredients – we don’t have a blender so ground everything by hand using a microplane, but the cinnamon stick dulled it completely! What kind of blender are you using? do you need to sharpen your blades often?

  4. Thanks for sharing this and your Pakora recipes.
    I will be trying these out.
    Reminds me of my late mother who had a lively kitchen preparing all these delicious foods and snacks.

    1. Hi Rachel, it is okay. You can skip nutmeg too, and the chai masala will still be good. Just as a tip – I have seen nutmeg powder at Trader joes if you have one nearby.

  5. Eager to try this recipe! A few questions though:

    1) When you say 1/4 cup green cardamom, is that including the husks, or is it 1/4 cup cardamom seeds. If the husks are included, are they ground up into the mix?

    2) Is it possible to use powered cinnamon instead of a 6″ cinnamon stick? If so, how much powered cinnamon is equivalent to a 6″ cinnamon stick?

    1. Hi Sarah – Sure, the 1/4 cup is for the cardamom pods (including the husk). You can grind with the husk.
      For the cinnamon, I see that 1 stick cinnamon is usually translated to 1/2 teaspoon powdered. So I would say go for 2 teaspoon initially, and then add more to your taste.