Description
This Indian Butter Chickpeas Recipe is a rich, creamy vegetarian curry inspired by classic butter chicken. Made with warm spices, tender chickpeas, and a silky tomato-based sauce, it’s a comforting meal ready in just 25 minutes—perfect for busy weeknights.
Ingredients
2 tablespoons butter
540 g chickpeas, drained and rinsed
1 red onion, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon tomato paste
1 teaspoon turmeric powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder or 1 red chili, diced
2 teaspoons garam masala
½ teaspoon salt
1 (400 g) can crushed tomatoes
125 ml heavy cream or coconut milk
¼–½ lemon juice, to taste
Chopped cilantro, for garnish
Instructions
Heat the butter in a large pan over medium heat. Add the diced onion and sauté for 5–6 minutes until soft.
Add the garlic and grated ginger and cook for 1 minute until fragrant.
Stir in the tomato paste, turmeric, cumin, coriander, chili, garam masala, and salt. Cook for 1–2 minutes, stirring constantly.
Pour in the crushed tomatoes. Blend the sauce if desired for a smoother texture.
Add the chickpeas and simmer for 10 minutes, stirring occasionally.
Reduce heat and stir in the cream and lemon juice until warmed through.
Garnish with chopped cilantro and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave. This curry freezes well for up to 3 months; thaw overnight in the fridge before reheating.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 553
- Sugar: 14 g
- Sodium: 563 mg
- Fat: 34 g
- Saturated Fat: 22 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 14 g
- Protein: 17 g
- Cholesterol: 51 mg