Name: Chana Masala Recipe
Prep time: 10 min
Cook time: 35 min
Ingredients: 2 tablespoons vegetable oil or ghee; 1 medium onion (finely diced (about 1 cup)); 2-3 medium to hot chili peppers (to preference based on size and preferred heat – I’m using 5 smaller hot Thai chilies); 3 tablespoon minced fresh garlic (about 6 garlic cloves); 2 tablespoons minced fresh ginger; 2 teaspoons garam masala (divided); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon chili powder (adjust to your desired spice level – Kashmiri chili powder is great, or hot paprika); 1/2 teaspoon turmeric; 2 14.5-ounce cans diced tomatoes, undrained; 2 15-ounce cans chickpeas, drained and rinsed; 1 cup water or vegetable broth; Salt and pepper to taste; Juice from ½ lemon (1-2 tablespoons); For Serving. Fresh chopped cilantro, red pepper flakes

Chana masala is a popular North Indian dish of chickpeas simmered in a flavorfully spiced tomato-based curry sauce, perfect for spicy food lovers.

Easy Chana Masala Recipe (Chickpea Curry)

Looking for the ultimate chickpea curry? You've found it - Indian Chana Masala.

This is a satisfying curry dish you will turn to again and again, just like we do.

What is Chana Masala?

Chana masala is a popular North Indian curry dish of chickpeas simmered in a delicious spiced sauce. "Chana" translates to "chickpeas" in Hindi, and "masala" refers to the spiced sauce.

It's a savory and warming dish, and it can be anywhere from mild to spicy, depending on the preference of the cook.

You'll find variations based on the region, and there is a Punjabi version called "Chole Masala" which is very similar. It is difficult to say exactly what is an authentic chana masala.

Most feature a spiced tomato-based curry sauce, while others use coconut milk for a richer sauce, like this chickpea curry recipe.

Some recipes call for a very large list of spices and ingredients to make a more complicated chana masala sauce, but this is a simpler version that is much easier to make at home.

This is an easy chana masala recipe that uses garam masala with a few other spices instead of requiring hard-to-find ingredients. You’ll still get the wonderful flavor of chana masala that you love.

Let's talk about how to make chana masala, shall we?

Chana Masala Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

Ghee (Clarified Butter). Or use vegetable oil.
Onion.
Chili Peppers. Use medium to hot chili peppers to your preference based on size and preferred heat. I’m using 5 smaller hot Thai chilies.
Fresh Garlic.
Fresh Ginger.
Spice Blend. Garam masala, ground cumin seeds, ground coriander, turmeric, chili powder, salt and pepper. For the chili powder, Kashmiri chili powder is ideal, or paprika.
Diced Tomatoes. Use canned for ease of cooking. You can also use tomato puree with extra cup of water.
Chickpeas (Garbanzo Beans). Use canned for the easy recipe. If using dried chickpeas, soak them overnight until softened, then be sure to simmer until they are cooked through, nice and soft.
Water or Vegetable Broth.
Lemon Juice.
For Serving. Fresh chopped cilantro, red pepper flakes, optional rice.

How to Make Chana Masala - the Recipe Method

First you'll brown the onion in a large pot or Dutch oven about 10 minutes or longer if you prefer to caramelize them.

While the onions are cooking, made a simple chili-garlic paste by processing the chilies, garlic, and ginger in a food processor or good old-fashioned mortar and pestle

Making chana masala paste, and caramelizing onions in a pot to make chana masala

Add the flavorful puree to the pot and cook for a minute or so, then add the ground spices.

Cook those for 30 seconds, stirring a bit, then add the tomatoes and break them up.

Add the chickpeas along with water or broth and a bit of pepper and salt to taste. Simmer 20 to 30 minutes to thicken and develop the overall flavor.

Cooking the chana masala paste and simmering chana masala in a pot

Remove from heat and stir in the remaining garam masala, lemon juice, and chopped fresh cilantro.

Serve hot over rice, naan, roti, or your favorite Indian flatbread. Basmati rice is great with chana masala, as is Indian jeera rice.

Boom! Done! Your chana masala is ready to serve. Easy enough to make, isn't it? I hope you love it!

Recipe Tips & Notes

For a richer tomato flavor, add a tablespoon of tomato paste along with the diced tomatoes.
If you prefer a smoother sauce, you can use an immersion blender to blend some of the chickpeas in the pot after simmering. Or, you can make the recipe without the chickpeas, puree the sauce until smooth, then add the chickpeas to simmer through.
Feel free to add other vegetables to the recipe, such as chopped carrots, bell peppers, or green beans.
Easily adjust the spice blend with your favorite additions. Other ingredients I've seen used include Cardamom, Cinnamon, Anardana (dried pomegranate seeds), Amchoor (dried mango powder), Turmeric, Bay leaf, Cloves, Fenugreek

Serving Chana Masala

Chana masala is typically served as a main course with rice, roti or other flatbread, or naan. It also makes a great side dish.

Heat Factor

Chana Masala isn't blow-your-socks-off spicy, but it does offer a blooming warmth and slow building heat from the blend of spices.

It's very easy to customize with hotter chilies and chili powder to achieve a level of heat you prefer.

Storage & Leftovers

Leftover chana masala will last up to 5 days in the refrigerator in a sealed container. You can simply reheat it in a pan on the stove top, or gently in the microwave to enjoy again.

You can also freeze it for 2-3 months.

That's it, my friends. I hope you enjoy this chana masala recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Cookbook Recommendation

If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.

The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)

The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals, by Michael Hultquist

Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.

Try Some of My Other Popular Recipes

Chana Masala served in a bowl with garnish

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Chana Masala Recipe

Chana masala is a popular North Indian dish of chickpeas simmered in a flavorfully spiced tomato-based curry sauce, perfect for spicy food lovers.

Save Recipe

Course: Main Course

Cuisine: Indian

Keyword: chickpeas, curry, garam masala

Prep Time: 10

Cook Time: 35

Calories: 141kcal

Author: Mike Hultquist

Servings:

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5 from 6 votes

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Ingredients

2 tablespoons vegetable oil or ghee
1 medium onion finely diced (about 1 cup)
2-3 medium to hot chili peppers to preference based on size and preferred heat – I’m using 5 smaller hot Thai chilies
3 tablespoon minced fresh garlic about 6 garlic cloves
2 tablespoons minced fresh ginger
2 teaspoons garam masala divided
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder adjust to your desired spice level – Kashmiri chili powder is great, or hot paprika
1/2 teaspoon turmeric
2 14.5-ounce cans diced tomatoes, undrained
2 15-ounce cans chickpeas, drained and rinsed
1 cup water or vegetable broth
Salt and pepper to taste
Juice from ½ lemon 1-2 tablespoons
For Serving. Fresh chopped cilantro, red pepper flakes

Instructions

Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and starting brown, about 10 minutes. You can cook longer to caramelize for deeper flavor is preferred.
Add the chilies, garlic, and ginger to a food processor. Process to form a paste. Alternatively, you can use a mortar and pestle.
Add the chili-garlic puree to the pot and stir. Cook for 1 minute to develop the flavor.
Stir in 1 teaspoon garam masala, cumin, coriander, chili powder, and turmeric. Cook for 30 seconds, or until fragrant, stirring constantly.
Add the diced tomatoes with their juices, breaking them up with a spoon.
Stir in the chickpeas, water or broth, and salt and pepper to taste. Bring to a simmer, then reduce heat and cover partially.
Simmer for 20-25 minutes, or until the sauce has thickened and the flavors have developed.
Remove from heat and stir in the remaining garam masala, lemon juice, and chopped fresh cilantro.
Serve hot over rice, naan, or your favorite Indian flatbread.

Notes

Use chili-garlic sauce in place of the garlic and chilies to save time.
If using dried chickpeas, soak them overnight to soften before cooking, then simmer until they are tender and soft.

Nutrition Information

Calories: 141kcal Carbohydrates: 17g Protein: 3g Fat: 8g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 19mg Sodium: 313mg Potassium: 564mg Fiber: 4g Sugar: 7g Vitamin A: 612IU Vitamin C: 56mg Calcium: 94mg Iron: 3mg

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