masala tea powder, how to make masala tea powder or chai masala


method to make masala tea powder or indian chai masala powder. indian chai or tea is a common beverage for us. we start our day with a blend of ginger-mint tea or ginger-cardamom tea. sometimes to make the chai more spiced, i do add cinnamon, cloves and fennel seeds. i love herbal teas and the indian masala chai is an all time loved beverage.

if you make the masala tea powder, then you don’t have to add any spices to the tea while making it, unless you want a strong hint and taste of a particular spice. its best to make your own chai masala… you can add the ingredients you want. also the chai masala or for that matter any masala you make at home is much more fragrant and strong than the ready made masala powders.

we got a good measure of dry lemon grass at the market recently. i love lemon grass tea. knowing the health benefits of lemongrass, i decided to add it to the masala chai powder.

i will share with you both the basic tea masala and the this lemon grass version which i made. there is no perfect masala chai recipe. in india the masala chai varies from home to home. also the spices and herbs you add can be your favorites or you can add it for a particular health benefit…. eg lemon grass helps in detoxification or rose petals are a natural coolant… depending on your health conditions and what benefit you want to derive, you can add the desired herbs or spices.

the spices added to the masala chai have a lot of health benefits and the masala chai is one ayurvedic drink you can have during the day.

i did not have dry tulsi/holy basil and dry rose petals. if you can manage to get these, then do add do the masala chai powder. also if you can get lemon grass, then nothing like it.

you will also need dry ginger/saunth or dry ginger powder. this is easily available in india, but not sure about other countries. the rest of the spices are easily available everywhere.

so lets begin how to make masala tea powder:

cut the lemon grass with the kitchen scissor to small or medium sized pieces.


below you can see all the spices you will need… are you sure, its all the spices or one important spice is missing?


dry ginger is very hard. so you do need a strong dry grinder or a coffee grinder to grind the dry ginger. grind the dry ginger first. or else use dry ginger powder, if you don’t want to take the trouble of grinding it.


so whats missing from the spices…. can you guess it? … its an important spice essentially used in chai masala and it is……….  nutmeg. grate the nutmeg directly into the powdered ginger… ain’t i stupid? why i am grating the nutmeg?


why don’t i add it to the ginger powder and grind it. if the strong and hard dry ginger can be ground, than the not so strong nutmeg can also be ground.


these two, that is the dry ginger and nutmeg should be ground first. later add the other spices including the lemon grass to the already ground nutmeg and ginger.


grind all of them to a powder. a little coarsness will do. you don’t have to get a very fine powder. when you open the lid, you will get such a strong fragrance of the indian tea spice blend… enjoy it…


store the dry chai masala powder in an airtight container.


while making the indian chai, add around 1/4 tsp of the chai spice mix blend to black tea with milk for 2 cups of tea.


have a healthy start to your days…

more how to recipes –
1. how to make curd
2. how to make paneer
3. how to make chenna
4. how to make cashew yogurt
5. how to make butter at home
6. how to make masala milk powder

4.3 from 3 reviews
basic chai masala
basic chai masala
SERVES: 1 small bottle
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 7-8 pieces of dry ginger/saunth or ¾ cup dry ginger powder
  • 2-3 whole nutmeg/jaiphal
  • 20 gms small cardamom/choti elaichi
  1. first grind the dry ginger.
  2. now grind the nutmeg and cardamom.
  3. store the simple and basic chai masala in an air tight container.

4.3 from 3 reviews
masala tea powder with lemon grass
SERVES: 1 medium size bottle
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 4-5 pieces of dry ginger/saunth or ½ cup dry ginger powder
  • 1 and half nutmeg/jaiphal
  • 10 gms green cardamom/choti elaichi or 2 tbsp green cardamoms
  • 7-8 long cinnamon pieces/dalchini
  • 5 gms cloves/laung or about 1 to 1.25 tbsp
  • 3 tbsp fennel seeds/saunf
  • 1 tsp black pepper (optional)
  • ¾ cup chopped lemon grass (optional)
  • ½ cup dry rose petals (optional)
  • ½ cup dry holy basil/tulsi leaves
  1. firstly grind the dry ginger.
  2. then grind the nutmeg.
  3. finally grind all the rest of the herbs and spices with the already ground ginger and nutmeg.
  4. store in an air-tight container.
  5. use the chai masala whenever you make an indian chai.
  6. around ¼ tsp of chai masala is perfect for 2 cups of tea, but you can make it to ½ tsp for a more spicy indian chai.

{ 35 Responses }

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  1. manju says

    Love the recipe !
    I however use fresh lemon grass for daily cup of tea , now I think I can make the masala too

  2. ale says

    Hi, once again thank you for your recipes.
    I can’t seem to find dry ginger… how can i make it myself? Do I put it in the oven or do i just leave it out to dry? …. How long does the process take? The blue hue looks like its mold 😛

    Thanks and greetings from Colombia

    • says

      welcome ale. generally the ginger is dried in the sun. i don’t know drying in the oven will take how long. the blue hue is not mold. skip adding ginger powder. when you make the tea that time you add crushed or grated ginger and the chai masala.

  3. Swati says

    Love this recipe! Have just made my second batch. First one was a superhit and everyone in my family loved it. Thanks a ton for this :)

  4. Aparna says

    Hi Dassana I only get fresh lemongrass here in SG. Could you tell me a way to dry them? Sun drying is out of the question, unfortunately. Can I use the oven?

    • says

      yes you can use the oven. in fact here too sometimes there is no light. so i use the oven for drying. just keep the oven to the minimum temperature. 50 degrees celsius/122 fahrenheit is fine since these are grasses. spread them evenly on a baking tray and keep them in the oven for some hours.

  5. Helen says

    I’m curious why you use fennel instead of star anise? I’ve never heard of using fennel. Also do you use a teabag/strainer to strain the blend or just let the grounds sink to the bottom as you brew it. Thanks for all the great recipes!

    • says

      i often add fennel even in my everyday tea. its good for digestion and also gives a good flavor. in india, we don’t use star anise in tea, whether its making the everyday tea or even in the chai masala. i don’t use a tea bag. i add tea leaves to the simmering water and let it simmer on low for a minute. then add milk to the tea and then strain the tea.

  6. Roger says

    nice recipe….but i have doubt for one thing. i have never used lemon grass in my tea and as well as milk. i like black tea and i use all above ingredients. So my doubt is abt lemon grass that it may curdle the milk, isnt it?

    • says

      i use fresh lemon grass everyday in our morning tea. i have used dried ones too. let me tell you that the milk does not curdle. try adding one or two blades of lemon grass, chopped into a tea brewing for about 4 people. even without milk, the tea taste damn good when lemon grass is added.

  7. Nazia says

    Hi, I have always wanted to know the perfect recipe for masala chai ever since I have tasted it coz I love it! I have searched through various websites for recipes and tried quite a number but they just didn’t taste right. I am glad I found this recipe here now and just having masala chai with the above ground masala powder. It tastes really nice and is the best of what I have tried making so far. Thanks a lot for this great recipe!

    • says

      thanks nazia. i used to think why i never used to get any feedback on this masala chai powder. glad to know that you found this one as the best.

  8. Mayank says

    Excellent recipe; the key is to grind the ingredients as shown here. You do not get the same results by mixing bottled ground powders! One thing I found interesting is to add a pinch of saffron occasionally. Really cannot describe the feeling but its very pleasing. Living alone, I use Chai Gold packets. Add hot water and the above five star masala, a pinch of saffron and enjoy with bites of puri or chiveda, upma etc. Yummy…Thanks for this great web based illustration my mom would have loved to see! Oh, don’t buy Masala Tea bags from the stores. They are pretty much useless, in my view. This is the only way to make real masala tea.

    • says

      i agree ready chai masala mixes do not have the same results. the same goes for the masala tea bags. making masala chai powder at home is the best way to have masala chai. but in the absence of masala chai powder, whole spices can also be substituted. thanks.

    • says

      thanks. if i mention the medicinal benefits, it would become a long post. hence not added the medicinal benefits. may be in some other post, i may add these points.

  9. Pinal says


    Thank you for the great recipe. My mom makes excellent tea masala but when i ask for the recipe, it’s hard for her to explain the measurements and not all the ingredients are easily available in USA. So I’ve been looking for a recipe and couldn’t find one until today when I accidentally ran upon it.

    One question, why do you add fennel seeds? I never heard of anyone adding fennel seeds to tea masala. I’m sure it adds a very unique flavor.

    • says

      thanks pinal. fennel seeds or saunf really add a sweet exotic flavor to the tea. some people do add whole fennel when making masala chai.

      as you already must be knowing fennel is good for digestion and also an antioxidant. i add the fennel in chai and the chai masala for the flavor, aroma and the health benefits.

  10. harish purohit says

    some bengali chai wala people are making lemon tea with masala the taste is salty and spicy and very good can u tell me how to make this tea.

  11. RameshbabuGowribidanur says

    Good evening Sir,
    Oh! god really reallly its so pungent to my heart your recipes are mind blasting supperb! pls send more more because Ye dil mange more! na

  12. says

    I love the spices you have used to make both the basic and masala tea. I always thought jaiphal is used only in coffee. I shall try this combination for sure. Love the pictures!

  13. says

    I have never heard of putting lemongrass or holy basil in masala chai, but I probably would like it. I make chai with fresh milk, water and a mixture of whole and ground spices: whole cloves, half a cinnamon stick, cardamom pods, grated fresh ginger, grated nutmeg and sometimes pepper or vanilla bean, plus brown sugar. When it is almost boiling I throw black Ceylon tea leaves on top, turn off the heat and let it steep for awhile. I especially like it on cold mornings.

    • dassana says

      sharyn, we at home make tea many times with fresh tulsi leaves. unfortunately, i do not have a tulsi plant growing in the house which we live now. in fact, tulsi is grown in every hindu house in india as it considered to be holy and sacred. its excellent for cold and has many other healing properties. do try making chai with tulsi and lemon grass and let me know how was it.

      i make tea with with the same spices that you have mentioned, except for vanilla beans and pepper. but i do add fennel seeds and fresh mint leaves sometimes. i should try making tea with vanilla beans. i am sure it will be exotic.

    • dassana says

      thanks radhika… the inspiration comes from an organic blend of chai masala, i had got a year back in bangalore.

      it had almost all the ingredients that i have added, plus some ayurvedic herbs like mulethi, ashwagandha, brahmi, arjuna bark. here is a link to their organic health foo products: