RESTAURANT STYLE CHICKPEA BUTTER MASALA (EASY TO MAKE) | Chole Butter Masala

Chole Butter Masala – Chole Masala Recipe – Chana Masala Recipe – Chickpea Recipe Indian Style

RECIPE HERE — https://bumbicurry.blogspot.com/2025/03/chickpea-butter-masala-chole-butter.html

Ingredients required for making Chickpea Butter Masala –
* 1 large can/822 gm can of cooked chickpeas. It weighed 484 gm without the liquid. Save a third of a cup to be pureed later.
* 15 gm / 1 inch length ginger
* 11 gm / 4 large garlic cloves
* 390 gm/ 3 large tomatoes. You can also use 1 & 1/2 cups of canned crushed or diced tomatoes
* 185 gm/ 1 large onion
* 1 tsp whole cumin seeds
* 1/2 tsp turmeric powder (haldi)
* 1 heaped teaspoon Kashmiri chili powder. Please adjust the proportion according to your preference
* 2 teaspoons ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon garam masala powder
How To Make Garam Masala Powder – https://youtu.be/ciR43perZbU
* 1 tsp dried fenugreek leaves (kasoori methi)
* 1 tsp sweet paprika
* 1/4th tsp ground black pepper
* 2 & 1/4th tsp salt
* 2 tsp sugar
* 1/2 tbsp thick tomato paste (optional)
* 1 tbsp + 1 tsp oil
* 3 to 4 tablespoons butter
* 1 cup hot water + 1/2 cup water used to blend the chickpeas
* 1/3 rd cup heavy cream (cooking cream)
* chopped coriander leaves(cilantro)

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hello my friends namashkar and welcome 
to Curries with Bumbi today I will show you how to make chickpea butter masala it is a 
quick recipe but it is very very delicious and it tastes just like the ones that you get at 
restaurants we will first do the blender work in your blender jar add some Tomatoes garlic 
and ginger and make a smooth puree out of it in a pot add about a tbsp of oil and 2 tbsp 
of butter as soon as the butter melts add a teaspoon of cumin seeds that is jira then add 
finely chopped onions make sure you chop your onions very fine in that way the onions will 
Brown up faster at the same time they will blend in well into the gravy at the end I just 
don’t like to see pieces of onion swimming here and there in the gravy and staring at me I 
added a fourth of a teaspoon of salt to the onions to help them soften up faster now you do 
not want the onions to turn too deep and dark brown in color a light brown color is what we 
are aiming for see how beautiful the onions are looking now at this point I like adding about 
half a tablespoon of thick tomato paste tomato paste is optional but the tomato is available now 
at tasteless so I prefer adding the concentrated tomato paste it not only brings in a nice orange 
color to the dish but it also gives a nice flavor after adding the tomato paste fry it on medium low 
heat for a minute and then it is spice time half a teaspoon of turmeric powder a heaped teaspoon 
of kashmiri red chili powder 2 tsp of ground coriander that is dhania powder and a teaspoon of 
ground cumin that is jeera powder fry the spice powders on low heat just for a few seconds and 
then add the Blended tomato ginger and garlic give a stir and then cover it on medium heat for 5 [Music] minutes after 5 minutes again give 
a stir and then cover it partially on medium heat you want everything to thicken 
up more okay so I have used canned chickpeas but you can also use dry chickpeas 
in that case soak it overnight and cook them till they are tender since I’m using canned 
chickpeas I drained all the liquid from the can and rinse the chickpeas under tap water 
now from this I will save a third of a cup of chickpeas and I will tell you why a little 
later okay the tomato has thickened up quite a bit now I add about 2 tsp of salt and a 
teaspoon of sugar to balance the flavors then a teaspoon of garam masala powder 
goes in and this is my homemade garam masala powder I will leave the link to 
that video in the description box finally a teaspoon of dried fenugreek leaves that 
is kasoori methi crush it a little and add it then the chickpeas tumble down stir them very well so that they get well 
coated and fried with that Masala next add about a cup of hot water now remember that third of a cup of 
of chickpeas that we had saved earlier pour that into your blender jar along with 
half a cup of water and puree it to a smooth paste then add this chickpea paste 
into the gravy what this will do is that it will bring in a thickness to the gravy 
I added a fourth of a teaspoon of black pepper powder next cover on low heat for 
15 minutes in between give a stir and cover again 15 minutes done and 
see how gorgeous the curry is looking do a taste test at this point and 
adjust the seasonings I felt the need to add a little more of sugar as it was tasting 
a bit sour then chopped coriander leaves go in and more goodness on the way that is a 
third of a cup of heavy cream cream if you are allergic to dairy or if you are following a 
vegan diet you can add coconut cream or coconut milk cover it again on low heat for 5 more 
minutes after 5 minutes you’re almost done but there is still another step that I would 
love to do I plated it out garnished it with some chopped coriander leaves drizzle some 
cream on top then heat a small pan over low heat I added a tablespoon of butter because 
it is butter chickpea masala my friends and just a drop of oil so that the butter doesn’t 
burn once the butter starts melting switch off the heat and add a teaspoon of sweet paprika to 
the melted butter my friends please remember to switch off the heat when adding the paprika to 
the melted butter or else it will burn you can also use Kashmir chili powder instead of paprika 
then drizzle this buttery p paprika goodness over the chickpeas now this my friends tastes just 
like the one served at restaurants and you will love it serve it with naan or any flatbread of 
your choice please give me a thumbs up if you’ve enjoyed watching this video and do send me your 
feedback after trying this recipe bye-bye [Music]