PREPARATION

1. In a bowl, add 225 grams chickpeas, 500 millilitres water and soak for overnight.
2. Take a pressure cooker, add 1 litre water, soaked chickpeas, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 3 - 4 whistles.
4. Open the lid and remove it from heat.
5. In a mixing bowl, add 120 grams yogurt, 1 1/2 teaspoons ginger garlic paste, 1 teaspoon garam masala, 1 teaspoon chaat masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/4 teaspoon turmeric, 1 teaspoon tandoori masala, 1/2 teaspoon paprika, 1 teaspoon sugar, 1/2 teaspoon red chili, 1 teaspoon dry fenugreek leaves and mix it well.
6. Add the boiled chickpeas and mix it well.
7. Marinate for 30 minutes.
8. Heat 1 tablespoon oil in a skillet, add the marinated chickpeas in it and mix it well.
9. Cook for 8 - 10 minutes on medium heat.
10. Remove it from heat and keep aside.
11. Heat 1 tablespoon oil, 1 tablespoon butter in a skillet, add 1 teaspoon cumin, 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger, 1 teaspoon green chili and stir for 2 - 3 minutes.
12. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 275 grams tomato puree and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1/8 teaspoon turmeric, 1/4 teaspoon salt, 1 teaspoon chana masala, 1/4 teaspoon paprika and mix it well.
16. Then, add 250 milliliters water and mix it well.
17. Bring it to a boil.
18. Now, add the cooked chickpeas and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Add 1 1/2 tablespoons fresh cream and mix it well.
21. Cook for another 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Garnish with coriander.
24. Serve hot.