Authentic Himachali Chana Madra Recipe

28 Aug Authentic Himachali Chana Madra Recipe

Last Updated on October 10, 2025 by blessmyfoodbypayal

Authentic Himachali Chana Madra Recipe with step wise pictorial and video method.

“Chana” is “Chickpeas” and “Madra” stands for “thick, creamy curry made with yogurt/curd”.

Chana Madra is the traditional Dham Style Recipe from Himachal Pradesh involving no onion garlic recipe made using just whole spices and curd.

This Himachali Chana Madra is the traditional and signature dish from Himachali dham (feast). If you do not know what dham is, let us tell you that dham is a kind of large feast, mostly religious and even other ceremonial as well like marriage especially where large gathering of people are called, made to sit in a row and eat.

People who think that it is only the onion and garlic which brings the real taste to any food must know that what to say of onion and garlic, this recipe has no tomatoes and ginger as well but still it tastes heavenly.

And it is not the Chana only which you can use to make this madra. Just replace chana with boiled rajma, black urad dal and potatoes etc.

So do try this authentic no onion garlic recipe of Chana Madra Himachal Style which is the most loved simple, creamy & authentic dham style dish.

STEP WISE PICTORIAL RECIPE OF AUTHENTIC HIMACHALI CHANA MADRA RECIPE

Heat desi ghee in a pan. When ghee is gently hot, add hing, bay leaf, cumin seeds, dry red chilli, coriander seeds, cloves, mace, cinnamon, nutmeg, star anise, green cardamoms, black cardamoms and black pepper corns. Saute for couple of seconds.

Add kashmiri red chilli powder and turmeric powder. Mix.

Add curd. Start whisking it continuously without stopping otherwise curd will curdle.

Stop the whisking only after curd will begin to boil.

Add salt, fennel seeds and desiccated coconut. Boil for 2-4 minutes.

Add boiled chickpeas. Do not add water in which they were boiled.

Also add garam masala and dry coconut slivers. Mix and boil for 3-4 minutes.

Chana Madra is ready. Enjoy hot with steamed rice.

NOTES

• Chana madra is traditionally made in desi ghee but you can make it in oil as well.
• Make sure the curd should be fresh and not sour. Actually the gravy of this Traditional Himachali Chana Madra is completely based on curd with no water at all, so there will be no chance of balancing the sour curd with water, like what happens to kadhi.
• In case you don’t have some special spices but having only regular and basic one, go with them. Madra will still taste good.
• Do not discard the water in which chickpeas were boiled. That can be used to make aquafaba or for simply make some lentils or rice in that water. 

AUTHENTIC HIMACHALI CHANA MADRA RECIPE – RECIPE CARD

Authentic Himachali Chana Madra Recipe

blessmyfoodbypayal

Authentic Himachali Chana Madra Recipe is a rich, creamy yogurt-based dish from Himachal Pradesh, offering comforting flavors and traditional charm.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Himchal Pradesh, Indian

Servings 4

Ingredients

  

1 cup = 250 ml

• 1 Cup white chickpeas
• 500 gram Curd (fresh & thick)
• 1 bay leaf
• 1/2 tsp cumin seeds
• 1 dry red chilli
• 1 tsp coriander seeds
• 3-4 cloves
• Small piece of mace
• Small piece of cinnamon
• Small piece of nutmeg
• 1 star anise
• 2 green cardamoms
• 2 black cardamoms
• 8-10 black pepper corns
• Pinch of hing
• 1/2 tsp garam masala
• 1 tbsp fennel seeds
• 1 tbsp desiccated coconut
• Salt to taste
• 18-20 dry coconut slivers
• 3 tbsp desi ghee

Instructions

 

• Wash, soak overnight and boil chickpeas in pressure cooker with water for 6-7 whistles or until the chickpeas are soft enough to eat.
• Heat desi ghee in a pan.
• When ghee is gently hot, add hing, bay leaf, cumin seeds, dry red chilli, coriander seeds, cloves, mace, cinnamon, nutmeg, star anise, green cardamoms, black cardamoms and black pepper corns.
• Saute for couple of seconds.
• Add kashmiri red chilli powder and turmeric powder. Mix.
• Add curd.
• Start whisking it continuously without stopping otherwise curd will curdle.
• Stop the whisking only after curd will begin to boil.
• Add salt, fennel seeds and desiccated coconut.
• Boil for 2-4 minutes.
• Add boiled chickpeas. Do not add water in which they were boiled.
• Also add garam masala and dry coconut slivers.
• Mix and boil for 3-4 minutes.
• Chana Madra is ready. Enjoy hot with steamed rice.

Notes

1. Chana madra is traditionally made in desi ghee but you can make it in oil as well.
2. Make sure the curd should be fresh and not sour. Actually the gravy of this Traditional Himachali Chana Madra is completely based on curd with no water at all, so there will be no chance of balancing the sour curd with water, like what happens to kadhi.
3. In case you don't have some special spices but having only regular and basic one, go with them. Madra will still taste good.
4. Do not discard the water in which chickpeas were boiled. That can be used to make aquafaba or for simply make some lentils or rice in that water.

Keyword authentic chana madra recipe, himachali chana madra