Name: Butter Chana Masala
Total time: 50 min
Cuisine: Indian
Ingredients: 2 can Chickpeas, soft and plump ones, KTC brand preferred; 2 medium Red onions, diced finely; 1 inch Ginger, grated; 5 clove Garlic, grated; Fresh green chillies, to taste; 2 Bay leaves, small; 2 Cloves; 6 Green cardamoms; 1/2 tsp Cumin seeds; 1 tsp Salt, or to taste; 1/2 tsp Black pepper, freshly ground; 1 tsp Bassar masala, or a very good curry powder; 1.5 tsp Coriander powder, freshly ground; 1 tsp Cumin powder, freshly ground; 1 tsp Smoked paprika; 2 tsp Kashmiri chilli powder; 2 tbsp Ghee; 2 tbsp Oil; 2 tbsp Tomato puree, heaped; 1 tsp Chaat masala; 1.5 tbsp Kasuri methi; 30 g Butter; 200 ml Double cream; 1/2 tsp Honey; 100 ml Water

Method

10 steps. Tap one to mark it done.

Over medium low heat, melt the ghee, then fry the bay leaves, cloves, green cardamoms, and cumin seeds for 30 seconds until fragrant.
Stir in the red onions, garlic, ginger, green chillies, and salt. Cook on medium heat for 5 minutes, then pour in a splash of water, place the lid on, and simmer for 6-8 minutes until the onions become tender and golden.
Adjust the burner to medium, throw in the black pepper, bassar masala, coriander powder, cumin powder, smoked paprika, Kashmiri chilli powder, and oil, then stir well. Cook, stirring often, while pouring in small amounts of water when needed, until the oil rises and separates from the spices.
Stir in the tomato puree until well combined. Cook further, adding splashes of water as required, until the oil splits from the sauce once more. You can choose to extract the whole spices and puree the mixture at this stage, if desired.
Add one can of drained chickpeas and stir. Crush approximately 1/3 of the chickpeas in the pan using a potato masher.
Give the mixture a stir, then pour in the second can of chickpeas along with all of its canning liquid. Combine everything thoroughly.
Allow the liquid to reach a gentle boil, cover with a lid, and let it simmer on low heat for 15 minutes to tenderize the chickpeas and marry the flavors.
Remove the lid, raise the burner to medium, stir in the chaat masala and kasuri methi, and cook for 1 minute.
Add the double cream, honey, and butter, stirring until the butter melts completely. Pour in the water and stir everything together well.
Return the pan to a gentle boil, cover, and simmer for 10 minutes. Serve hot alongside parathas.