I love tandoori chai. If you follow me on Instagram then you know, I am a big chai/tea lover. I enjoy a nice mug of tea, yes you read it right, I drink my tea in a mug and not a cup. More the better, isn’t it? Today I will be sharing the tandori chai recipe with you. It can easily be made at home without the tandoor. So now you don’t have to go outside to enjoy this delicious tandoori chai, as you can easily make it at home.
Tandori Chai Recipe – Video
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Ingredients For Tandori Chai
- ¾ cup (150ml) milk
- 1 cup (240ml) water
- 2 teaspoons tea powder
- 3 teaspoons sugar
- spices- 3 cardamom, 2 cloves, 3-4 black pepper corn, 1 small cinnamon stick
Note- Read recipe notes in the end.
Main Equipments Used
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
- Gas Stove – I used Sunflame 3-burner gas stove with glass cooktop. You can buy it from Amazon here: https://amzn.to/2k6Q2kp
- Kulhad: https://amzn.to/2ldIjl0
- Ceramic Tea Cups: https://amzn.to/2lDrm3y
- Khalbatta/Mortar & Pestle for crushing the spices: https://amzn.to/2jX3APD
Steps In Making Tandoori Chai
- Crush all the spices together and keep them aside.
- In a pan over medium flame add water and crushed spices. Bring them to a boil, the colour of the water will slightly change and the spices will release it’s aroma.
- Now add tea powder and sugar and boil it for couple of minutes.
- Add milk and boil it for another 2 minutes or until it gets a nice golden brown colour.
- Strain the tea and keep it aside.
- Now take a kullad or a mud clay pot and heat it over medium or high flame. Keep changing the sides so it’s done properly.
- The kullad will begin to change it’s colour and become slightly dark. At this stage switch off the flame.
- Now carefully keep the kullad in a deep vessel and immediately pour hot tea in it. The kullad will release all its aroma and flavour into the chai now.
- Immediately transfer the tandoori chai in another clean kullad and serve hot with biscuits and namkeen.
- You can use any spices of your choice. Even lemon grass adds a nice flavour to the tea.
- Make sure the tea and kullad both are hot before pouring the chai in it else the kullad wont release the aromatic aroma in the tandoori chai.
- If you prefer a very strong or sweet tandoori chai then you can adjust the ratio of tea powder and sugar as per your taste.
- Can use low fat or full fat milk, both tastes good. Full fat milk will give more milky and thick texture to the tandoori chai.
Step By Step In Pictures For Tandoori Chai Recipe
- Crush all the spices into a powder. (except the cinnamon stick)
2. These look perfect now.
3. Put a pan over medium flame and add water in it.
4. Add the crushed spices.
5. Bring it to a boil.
6. Now add the tea powder.
7. Add sugar and let it boil for couple of minutes.
8. Further add milk.
9. Boil it for couple of minutes or until it gets a nice golden brown colour.
10. The tea has boiled now.
11. Strain the tea and keep it aside.
12. To prepare the tandori chai, take a kullad or a mud clay pot and heat it over medium or high flame. Keep changing the sides so it’s done properly.
13. The kullad will begin to change it’s colour and become slightly dark. At this stage switch off the flame.
14. Now carefully keep the kullad in a deep vessel.
15. Immediately pour hot tea in it. The kullad will release all its aroma and flavour into the chai now.
16. Immediately transfer the tandoori chai in another clean kullad and serve hot with biscuits and namkeen.