Irani Chai Recipe (Hyderabadi Irani Tea)

Irani Chai is a popular tea from Irani Cafes in India which includes the cities of Hyderabad, Mumbai and Pune. It is made by mixing a strong flavoured tea concoction with a sweet creamy and thick milk. Chai gained its popularity because of the taste and viral trend over internet especially social media.

Irani chai is a sweet flavoured creamy tea which is popular all over India. This is very popular in Hyderabad where tea concoction is dum cooked and mixed with sweet creamy milk to make tea. This has been so popular because it is simple and comforting. Do try this tea and enjoy with biscuits which is the best combination.

Jump to:

• About Irani Tea
• Irani Chai Video
• Irani Chai Ingredients
• How to make Irani Tea Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Irani Tea

Irani Chai or Irani Tea is a special tea where the milk is cooked slowly with condensed milk until it becomes thick then mixed with dum cooked tea concoction. This tea was introduced by Persian immigrants in the 19th century and has now become an integral part of Hyderabadi cafes.

What makes Irani Chai special is the sweet taste and creamy texture. Irani Tea is traditionally served hot in tea glasses or in white ceramic cups. Traditionally khoya is added to milk to make it thick but I have used condensed milk to make the process quick. Taste wise there is no compromise, it tastes so good.

Usually Irani Chai has no spices added but I love cardamom flavour in this tea, do try and I am sure you will fall for it. It is traditionally served with osmania biscuits or bun maska.

Hyderabadi Irani Chai is one the must order in any Irani cafes. Use fresh milk for best taste, I used farm fresh cows milk mixed with condensed milk which thickened faster. Dum cooking process involves sealing the pan and lid which has tea decoction with atta dough and slow cooking then mixing with thick simmered sweet milk.

Irani Chai Video

Irani Chai Ingredients

• Milk - Use fresh full cream milk for best taste. Simmer until thick and then use it. I usually strain milk to remove malai on top. But you can pour and serve it as such without straining also.
• Condensed milk - It is added to milk and simmered to get a sweet rich creamy milk.
• Tea powder - Any good quality tea powder can be used. Assam tea powder or any Indian black tea powder can be used.
• Water - Water is added and tea powder is added and slow cooked to form a strong concoction.
• Cardamom - I love cardamom flavour in this tea. You can use other spices like cinnamon, cloves too for a masala flavoured tea.
• Sugar - I add sugar in tea decoction to avoid bitter taste in the tea.

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How to make Irani Tea Step by Step

Preparing tea decoction

1.To a sauce pan add 1 ½ cups water. When it starts to boil add 2 cardamom and 2 teaspoon sugar.

2.Add 1 tablespoon tea powder.

3.Give a quick mix and let it boil.

4.When it starts to boil rigorously close with lid and place heavy weight on it. Dum cook for 3 minutes in low flame.

5.Open then simmer for 2 minutes and switch off.

6.Transfer to a strainer.

7.Tea decoction is ready, Set aside.

Preparing milk

8.To a sauce pan add 1 ½ cups milk along with 2 tablespoon condensed milk.

9.Give a quick mix. Simmer until thick and creamy.

9.Transfer to a strainer. This is to remove malai, though this step is purely optional.

Serving

10.To a serving cup add tea decoction as needed.

11.Add prepared milk.

12.Mix with a spoon and you can serve it as such. I frothed by pouring back and forth.

13.Then poured into serving cup.

Serve hot!

Expert Tips

• Simmer tea - Prepare tea decoction by dum cooking for tea flavour to be strong. Add prepared tea decoction as per need. Some like it strong some like mild so it is your preference to adjust milk accordingly.
• Brew tea and milk separately - Brew tea decoction separately, reduce milk separately then mix while serving and serve hot.
• Sweetness - This is slightly on the sweeter side so reduce sugar if you want it mild.
• Reducing milk - Make sure to simmer milk until thick and creamy.
• Variations - You can add ginger, cinnamon, cloves along with cardamom to make Masala Irani Chai.

Serving and Storage

Chai should be hot enough to sip comfortably. Mix the tea decoction and milk just before serving. You can mix with a spoon and serve or froth it and serve.

You can pair it with Bun maska, Osmania biscuits, Khari biscuits, Salt biscuits or even Tea cakes.

For storage you can prepare tea decoction and milk separately and store in fridge. Reheat while serving. Make a note stored while serving will have a taste change when compared to fresh.

FAQS

1.What is the speciality of Irani Chai?

Irani chai is more creamy and smooth as milk is reduced with condensed milk and used. Here tea decoction and milk is prepared separately then mixed together while serving unlike regular tea.

2.Is Irani chai the same as masala chai?

No. Authentic Irani chai does not typically contain spices like ginger, cloves, or cinnamon. Its flavour comes from slow-simmered milk and strong black tea. I added cardamom for flavour and taste you can skip that too if you want authentic taste.

3.Which tea powder are best for Irani chai?

Strong Assam CTC tea is the traditional choice because it produces a deep colour and robust flavour. But you can use any tea powder you have too.

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