Description
Indian Butter Chickpeas are a rich, creamy, and vegetarian twist on classic butter chicken. Simmered in a spiced tomato sauce with bold Indian flavors, this quick and comforting one-pan dish is perfect for busy weeknights. Serve with rice or naan for a hearty, satisfying meal that’s ready in just 30 minutes.
Ingredients
2 tbsp butter (or vegan butter)
540g canned 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 diced red chili)
2 tsp garam masala
0.5 tsp salt
1 x 400g can crushed tomatoes
125ml heavy cream (or coconut milk for a vegan version)
Juice of ¼ – ½ lemon
Chopped cilantro, for garnish
Instructions
-
Sauté aromatics: In a large pan, melt the butter over medium heat. Add the diced onion and cook for 5–6 minutes until soft. Stir in garlic and ginger, and cook for 1 more minute.
-
Build flavor: Add the tomato paste, turmeric, cumin, coriander, chili powder, garam masala, and salt. Cook the spices for 1–2 minutes to deepen the flavor.
-
Simmer the sauce: Pour in the crushed tomatoes. Stir well and simmer. For a smoother sauce, use an immersion blender to blend before adding chickpeas.
-
Add chickpeas: Add the chickpeas and simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.
-
Finish the dish: Lower the heat and stir in the cream or coconut milk and lemon juice. Simmer gently for a few minutes until heated through.
-
Serve: Garnish with chopped cilantro and serve hot with rice, naan, or roti.
Notes
Vegan: Use plant-based butter and coconut milk.
Add protein: Tofu or paneer can be added for more substance.
Spice level: Adjust chili to suit your preference.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course, Curry
- Method: Stovetop
- Cuisine: Indian-Inspired
