The Perfect Masala Chai
There is no single recipe for masala chai. Every household, every tapri, every city has its own version. But there are principles — ratios, techniques, choices — that separate a great cup from a forgettable one.
What You'll Need
For 2 cups:
- 1.5 cups water
- 1 cup full-cream milk
- 2 tsp strong CTC tea (Assam or Dooars)
- 1.5 tsp sugar (adjust to taste)
- 3 green cardamom pods, lightly crushed
- 1-inch fresh ginger, grated or crushed
- 1 small cinnamon stick
- 2 cloves
Method
Step 1: Start with water and spices. Bring the water to a boil in a small saucepan. Add the crushed cardamom, ginger, cinnamon, and cloves. Let the spices bloom in the water for 2 minutes.
Step 2: Add the tea. Add the CTC tea leaves and boil for 1 full minute. The water should turn deep brown.
Step 3: Add milk and sugar. Pour in the milk and add sugar. Bring to a rolling boil while stirring. This is the critical moment — the chai should rise up dramatically. Let it boil for 30 seconds, then turn down the heat and let it simmer for another minute.
Step 4: Strain and serve. Strain through a fine mesh strainer into cups. Serve immediately.
The Ratios Matter
The classic tapri ratio is 60% milk to 40% water. Home recipes often go 50-50 for a lighter cup. If you prefer chai that is closer to the Mumbai cutting style, go 70% milk to 30% water.
Choosing Your Tea
CTC Assam gives you bold, malty, slightly astringent chai — the classic tapri flavour. Darjeeling leaf tea gives you a more delicate, floral cup — better brewed lighter with less spice. Dooars tea falls in between — robust but smooth.
Common Mistakes
Boiling milk too long: Boiling milk for more than 3 minutes scorches it and creates a skin. Watch the heat.
Adding tea before water boils: Cold-water tea extraction gives flat, weak chai. Always start with boiling water.
Under-spicing: Dried cardamom powder is no substitute for freshly crushed pods. Use whole spices whenever possible.
Variations
No ginger: If you prefer a gentler cup, skip the ginger and double the cardamom. Black pepper version: Add 4 cracked black peppercorns with the spices for a warming, slightly sharp chai. Tulsi chai: Add 4–5 fresh tulsi (holy basil) leaves with the spices for an Ayurvedic twist.
This is your base recipe. From here, you can go anywhere.