Spiced Indian Masala Chai Recipe – Ginger & Green Chilli Tea

Last Updated on 2 months by Neha Deshmukh

Spiced Indian Masala Chai Recipe – Ginger & Green Chilli Tea

Okay, let’s be real. There’s nothing quite like a warm mug of Masala Chai to soothe the soul, right? I remember the first time my dadi (grandmother) let me help her make it – the aroma of spices filling the kitchen is a memory I treasure. This version, with a little kick from green chilli, is a personal favourite. It’s wonderfully warming and perfect for a rainy day, or honestly, any day!

Why You’ll Love This Recipe

This isn’t your average cuppa. We’re taking the classic Masala Chai and giving it a little twist with fresh ginger and green chillies. It’s surprisingly delightful! The spice adds a lovely warmth that’s different from the usual cardamom and cinnamon. Plus, it’s super quick to make – ready in under 10 minutes. Perfect when you need a little pick-me-up.

Ingredients

Here’s what you’ll need to make a perfect cup:

• ?? cup water (approximately 240ml)
• ?? cup milk (approximately 240ml) – I’ll talk about milk choices later!
• 2 teaspoons tea powder
• ?? inch ginger, crushed
• 2 slit green chillies
• 1 teaspoon sugar (or to taste)

Ingredient Notes

Let’s chat about these ingredients for a sec. Getting these right makes all the difference!

• Tea Powder: Traditionally, strong black tea like Assam or CTC (Crushed, Tear, Curl) is used for Masala Chai. These give it that robust flavour and colour. You can find these at most Indian grocery stores.
• Spice Levels: The green chilli is where you can really play around! Two chillies give a nice warmth, but if you’re sensitive to spice, start with just one, or even half. My friend, Priya, loves adding three for a real fiery kick!
• Milk Preferences: Full-fat milk creates a richer, creamier chai. But feel free to use whatever you prefer – skimmed, semi-skimmed, or even plant-based milks (more on that in the variations section!).

Step-By-Step Instructions

Alright, let’s get brewing! It’s easier than you think.

1. First, in a saucepan, bring the water to a boil.
2. Add the tea powder, crushed ginger, and slit green chillies. Let this simmer gently for about 2 minutes. You’ll start to see the water turn a beautiful dark colour and smell those amazing spices!
3. Now, pour in the milk and continue simmering for another 2 minutes. Don’t let it boil over – keep a close eye on it!
4. Finally, strain the chai into your favourite mug using a metal strainer. Stir in the sugar until it dissolves.
5. Serve hot and enjoy!

Expert Tips

A few little things I’ve learned over the years…

• Crushing the Ginger: Crushing the ginger releases more flavour than simply grating it.
• Simmer, Don’t Boil: Simmering gently allows the flavours to meld together beautifully. A rolling boil can make the tea bitter.
• Adjust to Taste: Don’t be afraid to adjust the sugar and spice levels to your liking. This is your chai!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Masala Chai: Swap the dairy milk for your favourite plant-based alternative – oat milk and almond milk work particularly well.
• Spice Level: If you’re not a fan of heat, reduce the amount of green chilli or remove it altogether. You could also add a pinch of black pepper for a different kind of warmth.
• Festival Adaptations: This chai is especially comforting during the monsoon or winter festivals. My family loves serving it with pakoras (fritters) during Diwali!

Serving Suggestions

Masala Chai is wonderful on its own, but it also pairs beautifully with…

• Biscuits: A classic pairing!
• Pakoras: As mentioned before, these savoury fritters are a match made in heaven.
• Samosas: Another popular Indian snack that complements the chai perfectly.

Storage Instructions

While Masala Chai is best enjoyed fresh, you can store leftovers in the fridge for up to 24 hours. Just reheat gently on the stovetop or in the microwave. The flavour might mellow slightly, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

• Is this chai better with full-fat or low-fat milk? Full-fat milk definitely gives a richer, creamier texture. But low-fat milk works just fine if you’re watching your calorie intake. It really comes down to personal preference!
• Can I make this chai ahead of time? You can brew the tea concentrate (water, tea powder, ginger, and chilli) ahead of time and store it in the fridge. Then, just add milk and sugar when you’re ready to drink it.
• What type of tea powder is best for Masala Chai? Assam or CTC tea powder are the most traditional choices. They provide a strong base for the spices.
• Can I adjust the amount of ginger and green chilli? Absolutely! This recipe is very forgiving. Feel free to experiment until you find your perfect balance.
• How does this recipe differ from traditional Masala Chai? Traditional Masala Chai often includes a blend of warming spices like cardamom, cinnamon, cloves, and black peppercorns. This recipe simplifies things with just ginger and green chilli for a unique flavour profile.