on Nov 17, 2021, Updated Mar 12, 2024
About Tandoori Chai (Kulhad Chai)
Tandoori Chai (Kulhad Chai) is your same old Masala Chai with a twist. This twist gives it a nice earthy and smoky flavor, making it even more amazing. You can serve this quirky chai to your guests and surprise them with its unique clay pot flavor. Tandoori Chai is actually a very traditional way of making tea that was almost forgotten. A cafe in Pune brought the method back into practice, and soon, it became an internet sensation. It is traditionally made by warming the kulhad (clay mugs) in a tandoor until they are red hot and then pouring the masala chai in them, hence the name. Once poured into the hot kulhad, the tea froths vigorously like a volcano and gets infused with a smoky flavor. It is a great beverage to make on rainy or cold days when craving something warm and soothing. The recipe card includes a basic recipe for tea, but you can make the chai however you like it. The smoking process is important in this recipe. This recipe is vegetarian and gluten-free. You can also make it vegan. Here are some more tea recipes that you may like: Adrak Wali Chai, Kashmiri Tea Kahwa, and Herbal Saffron Tea. Try Turmeric Ginger Tea, Irani Chai, and Pudina Chai as well.
Ingredients
Milk – Use whole milk (full-fat milk) for the best flavor. Skim, low-fat, or plant-based milk also works. Tea – To make the masala chai, Use Assam or Darjeeling tea (chai patti). You can use either loose tea or tea bags. Chai Masala Powder – You can make Chai Masala Powder at home or buy a packet. Homemade is much, much better, though. Sugar – I use granulated white sugar, but you can use brown sugar, jaggery, or sugar-free substitutes. You can also add ginger and tulsi leaves to the chai. Check out my detailed Masala Chai recipe to make the best Indian tea ever. The most important thing you will need is clay pots (Kulhad). You can find these at any pottery store near you or even online.
How To Make Tandoori Chai
Make The Tea
Heat 1 cup water in a saucepan over medium heat. When the water comes to a boil, add
2 teaspoon loose black tea (or 2 tea bags) 2 teaspoon granulated white sugar 1 teaspoon chai masala powder
and cook for 2-3 minutes. Add 1 cup of milk and cook for another 2-3 minutes. Strain the tea using a tea strainer. Note – You can make the chai however you like. The uniqueness of this recipe is the smoking process.
Smoke The Tea
While the tea is cooking, heat a clay mug (kulhad) over direct heat until it is very hot. Rotate it with a tong so that it heats evenly on all sides. Keep the hot mug in a deep pot and pour the strained tea into the hot mug. The chai will froth vigorously like a volcano and pour into the pot. Once the frothing has subsided, pour the hot, smoky tea into a fresh teacup or a clay mug and serve immediately.
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