I often try to prepare Indian recipes. Chickpeas are a classic in their cuisine. Your recipe is very well presented and prepared. Also the ginger-garlic paste is wonderfully done. So, thanks for sharing with us this dish!!!

Chickpeas have never tasted so good! I used thick greek yogurt and it really brought the dish together. Leftover were super yummy too.

what a great dish!! I made it last night and wish I would've made the whole recipe. I made half 'cause I thought it would be enough for just the two of us but today I wish I had leftovers!!
I skipped the chilies though, for my son, and he loved the chickpeas, he kept saying hmm hmmm =D
Thank you for this delicious dish

I think the dish was very good, but one entire lemon is to much acid for this dish. The next time I will drop the lemon.

Just happen to have all of the ingredients in the fridge, so I decided to make this for lunch...super!

Instead of fresh tomatoes, I used a can of whole tomatoes (juice and all) that I had opened. The color was just a bit more red, but the dish was nice with the extra "tomato gravy".

Me quedaron buenos los garbanzos. Lo único que no seguí al pie de la letra fue lo de comprar los garbanzos en conserva, los compré secos y sin piel ya que me salieron más baratos :) tuve que dejar remojando un poco los garbanzos y sirvió igual. Todo lo demás lo seguí como dijeron y todo perfecto. Gracias!

The peas came out great. The only thing I didn't do was buy the canned peas, instead I got the dry ones because they're cheaper :)
I just soaked them for a little bit and it was all the same. For everything else I followed your instructions step by step and came out perfect. Thanks!

I made this the other night and I received the best compliment I think a person could give, an Indian friend told me it was better than what his mom made... Wonderful recipe, thank you.

Try this one next if you haven't already. It's a great dish:

http://rouxbe.com/recipes/65/preview

I made the Chana Masala based on your recipe and it was fabulous - better than many Indian Restaurants I've been to. I made an omelet this morning using techniques I learned in your cooking school and it turned out just like the picture - man, I love this place!!!

This dish was better than I've had in most Indian Restaurants! I served it simply with some Naan and rice. My girlfriend thought it was the best Chana Masala she's ever eaten. I personally loved it, but to make it I cut down on the amount of onion in the beginning and only used half a lemon, but it came out perfectly for our tastes. Simply superb!

This is an amazing recipe. I have an East Indian friend who used to teach Indian cooking and she often brings me wonderful samples of her food. Unfortunately we had no leftovers but I can't wait to make it again so I can bring her some. I am certain she will be impressed:) I did leave out the cayenne though and found the chili powder and chillies gave it the right amount of heat for our tastes.

Can I just use regular unsalted butter? How would that affect everything?

You can use regular, unsalted butter, but just make sure that the onions are cooked at a very low temperature for a very long time to soften and slowly turn golden, as shown in the video. Make sure the heat is low enough so the milk solids in the butter don't burn.

For the best results, clarify the unsalted butter as shown in this drill down: How to Make Clarified Butter.

The most helpful thing about all of these video recipes (for me) is showing the "not right" or "not quite done" phase. This really helps me conceptualize the progression of the cooking process and increases my success.

I also want to emphasize how excellent this is. I have enjoyed Indian food for several years but have never felt confident/comfortable enough in attempting my own. That has all changed with this foray. Many thanks to Kimberly S.

I have had my fair share of horrible, lavendery, perfumy and/or heavy ginger on Sushi and Chinese food and have developed an aversion to it now. An unexpected dose of it - especially if it's strong - can actually make me nauseous.

Is there something to substitute for ginger? Or can you eliminate it altogether? Will it make a huge difference? I would probably like using no ginger at all - in anything.

No problem dropping the ginger altogether for this dish.

Last sunday I made this recipe for dinner and I had fun cooking it and it was wonderful to eat! Thanx for putting it on your website, I enjoy watching all the videos and getting inspiration along the way ... ;-)
Groeten uit Holland

Hello, Can this be made the day before and reheated in either a pot or a bane marie? You guys are the best thank you JoAnn

For sure this can be made the day before (in a pot on low over low heat or in a bain marie). Just be sure to wait on adding the cilantro. Once reheated then fold in the cilantro and enjoy!

Just licked the pot! It was better than I imagined it to be. I think I went a little overboard with adding a bit more ginger. It still tasted fantastic nonetheless.

I don't have a heavy bottom pot and I really want to make this soon. Do you think I can use a stainless steel pot instead or will it burn?

Keep an eye one it, control the heat and you should be fine, as long as your pot is not super thin, otherwise it could burn. Cheers!

Wow, this was such a delicious dish! I love the flavor that ghee gives to the masala, I was tasting it as I went and right before I added the yogurt I tasted it and thought that it wouldn't be good, but once added, the yogurt really combines the flavors together. I've made this twice since each time enjoying the yummy leftovers. Who knew vegetarian dishes tasted so great! Thanks!

I made this dish for the second time last night and it was delicious, again!

I'm wondering where I can find 'green chillies.' Are there different varieties of peppers that I might use or might they be named differently? I can't seem to find just plain 'green chillies.'

Secondly, could anyone explain how acid affects flavour? I tasted right before adding the lemon and then right after. The difference was incredible! The spicyness increased (or just became more apparent without being overpowering) and everything just popped.

The only thing I'll change is to cut back on the yogurt just a bit. The yogurt flavour overpowered the dish just a bit for my tastes.

Thanks for another great recipe!