Simple, practical, and full of everyday flavour, Chai Masala Powder (Masala Tea Powder) is a gluten-free, vegan Indian spice blend made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 1 · 1 medium-sized bottle
- Category: Spice Blend
- Cuisine: Indian
Ingredients
- 4 pieces dry ginger root (about 1.5 inches or ¼ cup dry ginger powder (ground ginger))
- 1.5 nutmeg ((jaiphal))
- 2 tablespoons green cardamom (- 10 grams)
- 7 to 8 cinnamon sticks (- about 2 to 3 inches sticks)
- 1 to 1.25 tablespoons cloves (- 5 grams)
- 3 tablespoons fennel seeds ((saunf))
- ¾ cup chopped dried lemon grass
- 1 teaspoon black peppercorns (- optional)
- ¼ cup dry rose petals (- optional)
- ½ cup dry holy basil ((dry tulsi leaves) - optional)
Method
- First grind the dry ginger pieces in a spice-grinder, coffee grinder or in a sturdy mixer-grinder.
- Next grind the nutmeg together with the ground ginger powder.If using pre-made ginger powder (ground ginger) then simply mix it with the rest of the ground spices.
- Finally add the cloves, green cardamoms, cinnamon sticks, lemon grass leaves, fennel seeds to the already ground ginger and nutmeg.
- Grind again to a fine or semi-fine powder.
- Transfer to a glass bottle or a BPA free plastic bottle. Cover tightly and store in a dry cool place in the kitchen or keep the air-tight jar in the refrigerator.
- Use the Masala Tea Powder as needed, whenever you make an Indian chai.
- Around ¼ teaspoon chai masala powder is perfect for 2 cups of Indian masala chai. Though you can add ½ teaspoon for a more fragrant and spiced chai.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
