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Tandoori Chai, step by step on video
See how to brew the tea, heat the kulhad on the flame, and watch the chai bubble as it is poured in.
4:47 · Recipe video · Cooking with Siddhi
Tandoori Chai is inspired by Chai La in Pune, a famous tea shop whose tandoori chai has become hugely popular in Pune and online. Masala tea is brewed with cardamom and milk, then poured into a clay kulhad heated on the flame.
The tea bubbles up as it hits the hot kulhad, and you get a smoky flavoured chai. Here is how to enjoy it at home.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love tandoori chai
- Smoky flavour: from the very hot clay kulhad.
- Masala chai: tea masala and green cardamom.
- Fun to make: watch the chai bubble in the kulhad.
- Inspired by Pune: the famous Chai La tandoori chai.
Ingredient notes
- Kulhad: a clay pot or earthen cup, heated until hot from all sides.
- Milk and water: 1¾ cups milk and 1/4 cup water.
- Three boils: let the tea come to a boil three times before straining.
- Steel vessel: stand the hot kulhad in a steel vessel before pouring in the tea.
Tandoori Chai Recipe
Masala chai brewed with tea masala and cardamom, then poured into a kulhad heated on the flame so it bubbles up with a smoky flavour.
Ingredients
- 1¾ cups milk
- 1/4 cup water
- 1 tbsp tea leaves
- 1/2 tbsp sugar
- 1/4 tsp tea masala
- 1 green cardamom
- 1 clay pot or earthen cup (kulhad)
Instructions
- Heat the water. In a steel vessel, heat 1/4 cup of water.
- Add the masala. On a low flame, add the tea leaves, sugar, tea masala and green cardamom.
- Boil. Raise the heat to medium-high and let it come to a boil.
- Add milk. Add the milk, lower the flame and let it simmer.
- Heat the kulhad. Meanwhile, heat the kulhad on the flame until it is hot from all sides.
- Strain the tea. Let the tea come to a boil three times, then strain it.
- Heat the kulhad upside down. Move the kulhad to the stove you made the tea on, turn it upside down and heat it on a full flame for a minute.
- Set the kulhad in a vessel. Switch off the flame and place the hot kulhad, facing upwards, in a steel vessel.
- Pour. Pour all the tea directly into the kulhad. You will see it bubbling because of the heat the kulhad has absorbed.
- Serve. Once the bubbling stops, remove the kulhad, transfer the tea to a cup and serve.
Nutrition Facts
2 servings per recipe
Serving size1 serving (½ recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 7 g | 9% |
| Saturated Fat 4 g | 20% |
| Cholesterol 21 mg | 7% |
| Sodium 93 mg | 4% |
| Total Carbohydrate 14 g | 5% |
| Dietary Fibre 1 g | 4% |
| Total Sugars 14 g | |
| Protein 7 g | |
| Vitamin A 346 IU | |
| Calcium 241 mg | 19% |
| Iron 1 mg | 6% |
| Potassium 282 mg | 6% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use and the milk you use.
Recipe by Siddhi Panchal.
Tips for perfect tandoori chai
- Heat the kulhad until it is hot from all sides.
- Let the tea come to a boil three times before straining.
- Heat the kulhad upside down on a full flame for a minute just before pouring.
- Stand the hot kulhad in a steel vessel before you pour in the tea.
What to serve with Tandoori Chai
Transfer the chai from the kulhad to a cup and serve hot. For more hot drinks, try my Tandoori Coffee and Adrak Masala Chai.
Tandoori Chai FAQs
What is tandoori chai?
Masala tea poured into a clay kulhad heated on the flame, inspired by the famous tandoori chai at Chai La in Pune.
Why does the chai bubble in the kulhad?
Because of the heat the kulhad absorbs on the flame.
How many times should the tea boil?
Let it come to a boil three times, then strain it.
Where do I put the hot kulhad?
Switch off the flame and place it, facing upwards, in a steel vessel before pouring in the tea.
How many does this recipe serve?
It serves 2, at about 145 kcal per serving.
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