Description
This easy Indian Butter Chickpeas recipe is a rich, creamy, and comforting vegetarian curry inspired by classic butter chicken. Packed with warming spices and tender chickpeas, it’s perfect for a quick and satisfying meal.
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 can (400 g) crushed tomatoes
- 125 ml heavy cream or coconut milk
- ¼–½ lemon juice
- Chopped cilantro, to garnish
Instructions
- Heat butter in a pan until melted. Add the onion and sauté for 5–6 minutes.
- Add garlic and grated ginger and cook for 1 minute.
- Stir in tomato paste and all spices. Cook for 1–2 minutes until fragrant.
- Add crushed tomatoes. Blend the sauce if desired, or leave chunky.
- Stir in chickpeas and simmer for 10 minutes.
- Reduce heat and stir in cream and lemon juice until warmed through.
- Garnish with fresh cilantro and serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months and thaw overnight before reheating.
- Prep Time: 0 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian