chickpeastomatomilk
Restaurant Style Chickpea Butter Masala
Creamy restaurant-style chickpea butter masala with tomato, ginger, garlic, aromatic spices, butter and cream.
From YouTube · Jan 30, 2026
Creamy restaurant-style chickpea butter masala with tomato, ginger, garlic, aromatic spices, butter and cream.
15 min
Prep time
45 min
Cook time
1 hr
Total time
4
Yield
Ingredients
23 ingredients- 1 large can/822 gm cooked chickpeas (484 gm drained, save 1/3 cup to puree)
- 15 gm ginger (1 inch piece)
- 11 gm garlic (4 large cloves)
- 390 gm tomatoes (3 large) or 1.5 cups canned crushed/diced tomatoes
- 185 gm onion (1 large)
- 1 tsp whole cumin seeds
- 1/2 tsp turmeric powder
- 1 heaped tsp Kashmiri chili powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala powder
- 1 tsp dried fenugreek leaves
- 1 tsp sweet paprika
- 1/4 tsp ground black pepper
- 2 1/4 tsp salt
- 2 tsp sugar
- 1/2 tbsp thick tomato paste (optional)
- 1 tbsp + 1 tsp oil
- 3 to 4 tbsp butter
- 1 cup hot water
- 1/2 cup water (for blending chickpeas)
- 1/3 cup heavy cream
- chopped coriander leaves
Method
18 steps- Drain the chickpeas and reserve approximately 1/3 cup.
- Blend the reserved chickpeas with 1/2 cup water until smooth, then set the purée aside.
- Blend the tomatoes, ginger and garlic into a smooth mixture.
- Heat 1 tablespoon oil and approximately 2 tablespoons butter over medium heat.
- Add the cumin seeds and allow them to sizzle for a few seconds.
- Add the chopped onion with a little salt and cook for approximately 8 minutes, until lightly golden.
- Add the tomato paste, if using, and fry for 1 minute.
- Reduce the heat and add the turmeric, Kashmiri chilli powder, ground coriander, ground cumin, paprika and black pepper.
- Cook the spices for approximately 30 seconds, stirring continuously.
- Add the blended tomato, ginger and garlic mixture.
- Cover and cook for 5 minutes, then partially uncover and cook for another 5 minutes until thickened.
- Add the drained chickpeas, chickpea purée, remaining salt, sugar, garam masala, fenugreek leaves and hot water.
- Cover and simmer over low heat for approximately 15 minutes, stirring halfway through.
- Add the butter and stir until melted.
- Stir in the cream and chopped coriander and simmer gently for another 5 minutes.
- Taste and adjust the salt or sugar if needed.
- For an optional finish, melt a little butter, remove it from the heat, stir in sweet paprika and drizzle it over the curry.
- Garnish with additional coriander and serve hot.
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