Name: Indian Butter Chickpeas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tbsp butter; 540g chickpeas, drained and rinsed; 1 red onion, diced; 2 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tsp tomato paste; 1 tsp turmeric powder; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp chili powder or 1 red chili, diced; 2 tsp garam masala; 0.5 tsp salt; 1 x 400g tin crushed tomatoes; 125ml heavy cream or coconut milk; ¼ – ½ lemon juice; Chopped cilantro to garnish

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Introduction

Indian Butter Chickpeas is a rich and comforting vegetarian curry that brings together warm spices and creamy textures. This dish is perfect for a cozy meal and pairs beautifully with rice or naan bread.

A creamy orange sauce filled with small round pieces, likely meatballs or chickpeas, covers the entire surface in a white bowl. The sauce has a rich, smooth texture with some chunks and is sprinkled with finely chopped green herbs evenly spread across the top. The bowl is placed on a white marbled surface, surrounded by a copper fork on the left side, two lemon halves and a grey cloth napkin on the top right, and a copper spoon resting on the bottom right near the bowl. Part of a flatbread is visible on the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter
540g chickpeas, drained and rinsed
1 red onion, diced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp tomato paste
1 tsp turmeric powder
1 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp chili powder or 1 red chili, diced
2 tsp garam masala
0.5 tsp salt
1 x 400g tin crushed tomatoes
125ml heavy cream or coconut milk
¼ – ½ lemon juice
Chopped cilantro to garnish

Instructions

Step 1: Heat the butter in your pan until melted, then add the diced onion and sauté for 5-6 minutes until soft and translucent.
Step 2: Add the minced garlic and grated ginger, cooking for another minute until fragrant. Stir in the tomato paste and all spices—turmeric, cumin, coriander, chili powder, garam masala, and salt. Cook for 1-2 minutes, stirring to blend flavors.
Step 3: Pour in the crushed tomatoes. You can blend the sauce until smooth if you prefer a creamy texture or leave it chunky for more bite.
Step 4: Stir in the chickpeas and let them simmer in the sauce for 10 minutes to absorb the flavors.
Step 5: Lower the heat and gently mix in the heavy cream or coconut milk along with the lemon juice. Warm through without boiling, then garnish with chopped cilantro before serving.

Tips & Variations

For a vegan version, replace butter with oil and use coconut milk instead of cream.
Add a small cinnamon stick or cardamom pods during cooking for extra warmth.
If you like it spicier, increase the amount of chili powder or add fresh green chilies.
Serve with basmati rice or warm naan to soak up the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream if the sauce thickens too much.

How to Serve

A close-up view of thick orange curry filled with chickpeas, garnished with fresh chopped green cilantro, inside a round white bowl. The texture of the curry is creamy and slightly chunky with visible whole chickpeas spread throughout. A woman's hand is dipping a piece of light beige naan bread with small black seeds into the curry. The background shows a white marbled surface with hints of other items blurred out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just make sure to drain and rinse them well before adding to the dish.

What can I use if I don’t have garam masala?

If you don’t have garam masala, a mix of ground cinnamon, cloves, cumin, and cardamom can be used as a substitute to give a similar warm flavor.