Irani Chai Recipe – Classic Irani Tea

top shot of irani chai or irani tea in a glass cup.

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Irani Chai Recipe – Classic Irani Tea

Irani Chai (Irani Tea) is a rich, creamy, and aromatic milk tea that originated in the old Irani cafés of Hyderabad, Mumbai, and Pune. It is made using a unique double-decoction method, where a strong tea concentrate and sweetened milk are prepared separately and combined just before serving. This gives the chai its distinct bold flavour and smooth texture. Irani Tea is best enjoyed with Osmania biscuits or soft bun maska.

Prep Time5

Cook Time20

Total Time25

Course: Beverages

Cuisine: Hyderabadi, Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 127kcal

Author: Dassana Amit

Ingredients

For Tea Decoction

2 cups water
3½ teaspoons black tea - CTC dust or Assam tea leaves
4 to 5 green cardamoms - lightly crushed
3 cloves - lightly crushed
¾ inch cinnamon stick - optional, lightly crushed

For Milk Base

2 cups whole milk
4 tablespoons sugar - or adjust to taste
2 to 3 drops of rose water or kewra water - optional

US Customary - Metric

Instructions

Prepare Thickened Milk

In a saucepan, heat full-fat milk or whole milk.
Bring it to a boil and simmer on low to medium-low heat, stirring occasionally to prevent burning.
Let the milk reduce by about ¼ over low to medium-low heat. This process takes around 15 to 20 minutes in total and makes the milk richer and slightly thicker, enhancing the creaminess of the chai.
You'll know the milk is reduced when the volume is down to 1.5 cups and the milk will look slightly creamier and richer in color.
Once the milk has reduced and thickened, add sugar to it and stir to dissolve.
Optional: Add a few drops of rose water or kewra water at the end for a floral aroma.

Make Tea Decoction

Take the spices – cardamom, cloves and cinnamon in a mortar. Crush these lightly with a pestle.
Meanwhile when the milk is simmering, in another saucepan, take water and the crushed spices.
Bring this water added with the spices to a boil.
Add black tea and simmer on low heat for about 3 to 5 minutes or until the water has a nice amber color.
Opt to strain and keep the tea decoction hot in a flask if you prefer.

Make Irani Chai

Once the tea decoction is ready, turn off the heat of the stovetop where the milk is simmering. Lift the saucepan and pour about ⅓ to ½ cup thick hot milk into a cup.
Take the saucepan with the hot tea decoction. Using a strainer, strain ¼ to ⅓ cup hot tea decoction in the cup with the thick milk. Adjust to taste depending on how strong or milky you want your Irani Chai.
Stir gently and serve Irani Chai hot. Prepare Irani Tea this way in for more servings.

Serving Suggestions

Irani Chai is best served hot, paired with Osmania biscuits, bun maska, or khari biscuits.
It also goes well with simple bakery-style cakes or rusk for a classic chai-time experience.

Notes

The tea decoction simmered separately and the milk thickened separately is the key.
Some Irani cafés in Hyderabad use khoya or malai for a richer mouthfeel. You can stir in 1 to 2 teaspoons of khoya at the end for a more indulgent version.
Use full-fat milk for a creamy and rich texture.
Simmer the tea decoction for about 3 to 5 minutes for balanced flavor and ensuring the tea does not become bitter.
Don’t boil the milk and tea together. Prepare them separately and mix just before serving.
Lightly crush the cardamom and cloves to release their aroma into the decoction.
Strain both the tea and milk before combining for a smooth finish.

Nutrition