Chana Masala (North Indian Chickpea Curry)

Chana Masala is a popular North Indian dish made with chickpeas in a rich, spicy tomato-based sauce. The dish originated in the Mughal Empire and has since become a staple of Indian cuisine.

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Ingredients

Proteins

• 1 can (14 oz) Chickpeas, drained and rinsed
• 1/2 cup (115g) Boneless Chicken Breast or thighs, cut into bite-sized pieces

Spices and Aromatics

• 2 medium Onions
• 3 cloves Garlic
• 2 inches Ginger
• 2 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• 1/2 tsp Garam Masala
• Salt, to taste

Sauces and Liquids

• 2 medium Tomatoes, diced
• 1 cup (240ml) Tomato Puree
• 2 tbsp Vegetable Oil

Additional Ingredients

• 2 tbsp Fresh Cilantro (optional)
• Lemon wedges, for serving (optional)

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Chana Masala Sauce

Mix the following:

• 2 tbsp Tomato Puree
• 1 tsp Garam Masala
• 1/2 tsp Red Chili Powder

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Recipe Steps

1. Preparing the Aromatics

Heat oil in a large saucepan over medium heat. Add onions and sauté until they turn golden brown, about 6 minutes.

2. Adding Spices and Ginger

Add garlic, ginger, cumin, coriander, turmeric, and chili powder to the pan. Sauté for another minute, stirring constantly, until fragrant.

3. Adding Chickpeas and Chicken (if using)

If using chicken, add it to the pan and cook until browned on all sides, about 5 minutes. Add chickpeas and stir to combine.

4. Adding Tomatoes and Tomato Puree

Add diced tomatoes, tomato puree, garam masala, red chili powder, salt, and 1 cup of water to the pan. Stir well to combine.

5. Simmering the Curry

Bring the mixture to a boil, then reduce heat to low and simmer

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Generated time: 2026-03-09 19:44:20