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Indian Butter Chickpeas Recipe

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★★★★★

4.7 from 99 reviews

This creamy Indian Butter Chickpeas recipe combines tender chickpeas simmered in a rich, spiced tomato sauce finished with butter and cream for a luscious, comforting vegetarian curry that’s perfect for any meal.

Ingredients

Scale

Main 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

  1. Sauté Onions: Heat the butter in a pan over medium heat until melted, then add the diced red onion. Sauté for 5-6 minutes until the onions become soft and translucent.
  2. Add Aromatics and Spices: Stir in the minced garlic and grated ginger, cooking for another minute to release their flavors. Next, add the tomato paste along with turmeric powder, ground cumin, ground coriander, chili powder (or red chili), garam masala, and salt. Cook while stirring for 1-2 minutes to blend the spices well into the mixture.
  3. Add Tomatoes: Pour in the crushed tomatoes. You may blend the sauce at this stage for a smoother consistency if preferred, or leave it chunky for more texture.
  4. Simmer Chickpeas: Add the drained chickpeas to the sauce and stir to combine. Let it simmer gently for about 10 minutes to allow the flavors to meld and the chickpeas to heat through.
  5. Finish with Cream and Lemon: Lower the heat and stir in the heavy cream or coconut milk along with the lemon juice. Warm the curry gently until heated through, ensuring it doesn’t boil. Finally, garnish with freshly chopped cilantro before serving.

Notes

  • You can substitute coconut milk for heavy cream to make the dish dairy-free.
  • Adjust chili powder or fresh chili to suit your preferred spice level.
  • Blending the sauce is optional and will give a smoother texture to the curry.
  • Serve hot with basmati rice or warm naan bread for a complete meal.
  • This recipe can be refrigerated and heated within 2-3 days for leftovers.

Keywords: Indian Butter Chickpeas, Butter Chickpeas Curry, Vegetarian Indian Curry, Chickpea Recipe, Indian Chickpea Stew

Find it online: https://annakocht.com/indian-butter-chickpeas-recipe/