top of page
  • Writer's picturehungryhungryhayden

Chana Masala

Don't be afraid of the exotic name, chana masala follows all the rules of any other recipe.


Chickpeas- canned and drained work best because they’re par cooked. Don’t you dare throw away that liquid though. It's literally liquid gold.

San Marzano Tomatoes- yes there’s basil in them. No, it doesn't matter because these are the tastiest tomatoes.

Masala Spice Mix- 3 parts cumin: 3 parts paprika: 2 parts coriander:2 parts turmeric : 1 part cayenne (can sub Kashmiri chili for cayenne)

Ghee- the pan lubricant in this technique

Ginger- about a thumb sized piece, peeled and minced.

Garlic- equal parts to the ginger

Onion- Finely diced

Cilantro- 1 bunch. Chiffonade. Save some whole leaves for garnish

Asafetida- or just plain old msg.

Plain Yogurt or Cream or Coconut Milk- to finish the sauce and make it that luxurious orange color

Lime Juice- balance the richness at the end


1. Sauté onion in ghee until it starts to take color, then add ginger, garlic, a half the cilantro, and masala spices.

2. Deglaze with the juice from the tomatoes and maybe a little water if needed. While deglazing, crush the tomatoes and add them in.

3. Dump in the drained chickpeas and simmer until tender and the sauce looks like the oil is going to start separating out. .

4. Turn off heat and stir in plant or beef milk product and lime juice, and asafetida until the flavors are balanced and the sauce takes an orange hue.

5. Serve over white rice and garnish with cilantro


Chicken Tikka Masala- instead of chickpeas: cube chicken thigh, marinade it in salt, masala spice mix, and yogurt overnight. Sear the chicken pieces in the ghee before adding onion. then continue making the masala as directed.

6 views0 comments

Recent Posts

See All


bottom of page