Can I make this curry with dried chickpeas instead of tinned?

Yes, you can. Soak dried chickpeas overnight, then cook them until tender before using. You will need approximately 180 g of dried chickpeas, which will yield roughly 480-500 g when cooked. Remember to reserve some of the cooking liquid for blending the chickpea puree

Is it possible to make this recipe without cream?

Absolutely. For a lighter version, simply omit the heavy cream. The pureed chickpeas will still provide a creamy texture and rich consistency. The curry will be equally delicious, though slightly less indulgent. You can also substitute the cream with coconut cream or yoghurt if preferred

How spicy is this curry, and can I adjust the heat level?

The spice level is determined primarily by the Kashmiri chilli powder. The recipe uses 1 heaped teaspoon, which provides a gentle warmth with good colour rather than intense heat. For a milder version, reduce the chilli powder to 0.5-0.75 teaspoon. For more heat, increase it to 1.5 teaspoons or add a pinch of cayenne pepper

How long will this curry keep, and can it be frozen?

This curry will keep in the refrigerator for 3-4 days in an airtight container. It freezes beautifully for up to 3 months. Freeze in portions in freezer bags or containers for easy reheating. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce

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

by Curries With Bumbi

Vegetarian

Published 24 April 2026Original video

Chole Butter Masala, or chickpea butter masala, is a beloved Indian vegetarian curry that combines cooked chickpeas with a velvety tomato-based sauce enriched with butter and cream. The dish features warming spices like garam masala, cumin, and coriander, plus a hint of sweetness from sugar and the earthy warmth of dried fenugreek leaves. This slow cooker adaptation retains the authentic flavours and tender texture whilst making the recipe even more convenient for home cooks. Perfect for a weeknight dinner with family or for impressing guests, this curry pairs beautifully with fluffy basmati rice, warm naan bread, or chapatis

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

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

Original recipe video — click to play

Original video by Curries With Bumbi58k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: 45 minutes stovetop

Ingredients

Servings:

Units:

Main Ingredients

485 g cooked chickpeas (tinned or cooked), drained (reserve 120 ml liquid and 80 g chickpeas for pureeing)
From a 822 g tin; weighed 484 g without liquid. One-third of the drained chickpeas should be pureed for creaminess.

Aromatics

15 g fresh ginger
, peeled and roughly chopped
Approximately 1 inch length
11 g garlic cloves
, peeled
4 large cloves
185 g large onion, roughly chopped
1 large onion
390 g fresh tomatoes, roughly chopped(optional)
3 large tomatoes, or substitute with 360 ml tinned crushed or diced tomatoes

Spices & Seasonings

1 tsp whole cumin seeds, whole
½ tsp turmeric powder, ground
haldi
1 heaped tsp Kashmiri chilli powder, ground
Adjust according to your heat preference
2 tsp ground coriander
, ground
dhania powder
1 tsp ground cumin, ground
jeera powder
1 tsp garam masala powder
, ground
1 tsp dried fenugreek leaves, dried
kasoori methi
1 tsp sweet paprika, ground
¼ tsp ground black pepper, ground
2 ¼ tsp salt
Adjust to taste
2 tsp sugar
½ tbsp tomato paste
, thick(optional)
For deeper tomato flavour

Fats & Liquids

2 tsp vegetable oil
For cooking aromatics
60 g butter
Add in final 30 minutes of slow cooking
3-4 tablespoons; adds richness and authentic flavour
240 ml hot water
1 cup
120 ml reserved chickpea liquid
Used for blending chickpeas

Cream & Garnish

80 ml heavy cream
Add in final 30 minutes of slow cooking
cooking cream; adds richness and creaminess
¼ cup fresh coriander leaves
, roughly chopped
Add just before serving
cilantro for garnish and fresh flavour

Method

1
Make a paste with the ginger, garlic, onion, and tomatoes by blending them together until smooth. Set aside.
~5 mins
Tip: Alternatively, you can finely mince the ginger and garlic, and grate or finely chop the onion and tomatoes if you prefer a more textured sauce.
2
Puree one-third of the cooked chickpeas (approximately 80 g) with 120 ml of the reserved chickpea liquid until completely smooth. This will create the creamy base for the curry.
~3 mins
Tip: Set this puree aside separately from the remaining whole chickpeas.
3
Heat the oil in a large frying pan or heavy-bottomed pot over medium-high heat. Add the whole cumin seeds and let them crackle and release their aroma, approximately 30 seconds.
~1 min
Tip: Listen for the seeds to crackle; do not let them burn.
4
Pour the ginger-garlic-onion-tomato paste into the pan and cook, stirring frequently, for 3-4 minutes until the raw smell disappears and the mixture begins to caramelise slightly.
~4 mins
Tip: This step is important for building depth of flavour.
5
Add the turmeric powder, Kashmiri chilli powder, ground coriander, ground cumin, garam masala powder, dried fenugreek leaves, sweet paprika, and ground black pepper. Stir well and cook for 1-2 minutes until fragrant.
~2 mins
Tip: Toasting the spices briefly will enhance their flavours.
6
Transfer the aromatic mixture from the frying pan to your slow cooker. Add the pureed chickpea mixture, the remaining whole chickpeas, salt, sugar, tomato paste (if using), and hot water.
~3 mins
Tip: Stir well to combine all ingredients evenly.
7
Cover and cook on Low for 6 hours or on High for 3 hours. The curry should be heated through and flavours well combined.
~6 hrs
Tip: The longer Low setting allows flavours to develop more fully, but High will work if you are short on time.
8
In the final 30 minutes of cooking, add the butter and heavy cream. Stir gently to incorporate.
~30 mins
Tip: Adding dairy products at the end prevents them from breaking down during prolonged cooking.
9
Taste and adjust the seasoning with additional salt if needed. The curry should be creamy, aromatic, and well-balanced.
~2 mins
Tip: Remember that flavours intensify as the curry sits, so taste before making final adjustments.
10
Just before serving, garnish generously with fresh chopped coriander leaves. Serve hot with warm naan bread, basmati rice, or chapatis.
~2 mins
Tip: Fresh coriander adds brightness and should be added only just before serving to preserve its colour and delicate flavour.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, you can. Soak dried chickpeas overnight, then cook them until tender before using. You will need approximately 180 g of dried chickpeas, which will yield roughly 480-500 g when cooked. Remember to reserve some of the cooking liquid for blending the chickpea puree

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