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Indian Butter Chickpeas Recipe

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★★★★★

4.7 from 54 reviews

This Indian Butter Chickpeas recipe is a flavorful and creamy vegetarian curry made with tender chickpeas simmered in a spiced tomato-based sauce enriched with butter and cream. It’s a comforting dish perfect for a wholesome meal, garnished with fresh cilantro and a splash of lemon juice for brightness.

Ingredients

Scale

Butter and Aromatics

  • 2 tbsp butter
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated

Spices and Seasonings

  • 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

Main Ingredients

  • 540g chickpeas, drained and rinsed
  • 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 your pan until melted, then add the diced onion and sauté for 5-6 minutes until softened and translucent.
  2. Add Garlic, Ginger and Spices: Stir in the minced garlic and grated ginger, cooking for another minute. Then add the tomato paste along with turmeric, cumin, coriander, chili powder (or diced red chili), garam masala, and salt. Cook, stirring frequently, for 1-2 minutes to toast the spices and blend flavors.
  3. Add Tomatoes and Blend (Optional): Pour in the crushed tomatoes. You may blend the sauce at this stage for a smooth texture or leave it chunky as preferred.
  4. Simmer Chickpeas: Add the drained chickpeas to the sauce, stir well, and simmer gently for 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 gently until combined and heated through without boiling. Garnish with chopped cilantro before serving.

Notes

  • You can substitute coconut milk for cream to make the dish dairy-free.
  • Adjust chili powder or fresh chili to your preferred spice level.
  • Blending the sauce before adding chickpeas results in a smoother curry texture.
  • This dish pairs well with basmati rice or Indian flatbreads like naan.
  • Leftovers store well in the fridge for 2-3 days and reheat gently on the stove.

Keywords: Indian butter chickpeas, vegetarian curry, chickpea recipe, Indian curry, creamy chickpeas

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