Name: Indian Butter Chickpeas Recipe
Cook time: 25 min
Total time: 25 min
Cuisine: Indian
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

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If you’re looking for a dish that’s both satisfying and full of comforting flavors, this Indian Butter Chickpeas Recipe will steal your heart from the very first bite. Silky, rich, and delightfully aromatic, it’s my go-to vegetarian twist on the classic butter chicken, but with velvety chickpeas as the star. The result? A deeply flavorful curry that’s perfect for cozy weeknight dinners, casual gatherings with friends, or anytime you want a taste of the best of Indian home cooking without spending hours in the kitchen.

Indian Butter Chickpeas Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of making Indian Butter Chickpeas Recipe is how simple the ingredient list is. Every item here plays a special role in building those complex flavors and creamy textures we all crave in a good curry, and you’ll probably have most of these gems on hand already.

Butter: The luscious foundation for that signature silky sauce.
Chickpeas: Hearty, nutritious, and perfect for soaking up all the buttery, spiced flavors.
Red onion: Offers sweetness and depth as it sautés and caramelizes in the butter.
Garlic cloves: For aromatic punch; mince fresh for the best results.
Fresh ginger: Grated ginger adds warmth and a little zing, elevating the sauce beautifully.
Tomato paste: Brings intensity and a bright, rich color to the dish.
Turmeric powder: For that beautiful golden hue and subtle earthiness.
Ground cumin: Lends a gentle warmth and unmistakable, savory aroma.
Ground coriander: Adds citrusy undertones that balance out the other spices.
Chili powder or fresh red chili: Your choice for customizable heat—leave the seeds in for extra fire!
Garam masala: The heart of the dish’s flavor profile; a fragrant spice blend for finishing depth.
Salt: Essential for bringing all those flavors together.
Crushed tomatoes: Adds a tangy brightness, making the sauce light yet rich.
Heavy cream or coconut milk: Creamy, dreamy, and customizable for your dietary preference.
Lemon juice: A finishing squeeze brings freshness and balance to the richness.
Chopped cilantro: For a pop of color and fresh, herbaceous flair.

How to Make Indian Butter Chickpeas Recipe

Step 1: Sauté Your Aromatics in Butter

Melt the butter in a large pan over medium heat until it’s beautifully foamy—this is the first secret to achieving that rich, silky sauce that defines an Indian Butter Chickpeas Recipe. Toss in the diced red onion and sauté for 5 to 6 minutes. You’ll know it’s ready when the onion turns sweet and starts taking on a delicate golden edge.

Step 2: Layer the Flavors with Ginger, Garlic, and Tomato Paste

Next, add your minced garlic and grated fresh ginger. Cook them for another minute, just until fragrant—you want to awaken those flavors but not let them burn. After that, stir in the tomato paste and all the ground spices: turmeric, cumin, coriander, chili powder, garam masala, and salt. Let this mixture cook for a minute or two, stirring constantly so nothing sticks. You’ll see a bright color and smell a cloud of pure deliciousness wafting up.

Step 3: Simmer with Tomatoes and Chickpeas

Pour in the crushed tomatoes, stirring well to lift any bits stuck to the pan. At this point, if you love a super-smooth sauce, you can blend everything with a stick blender, or leave it a bit chunky for a rustic feel—it’s up to you! Stir in the drained, rinsed chickpeas and let them simmer in the sauce for about 10 minutes. This is where the chickpeas soak up all the luscious flavor of your Indian Butter Chickpeas Recipe.

Step 4: Finish with Cream and Lemon

Lower the heat and gently stir in your choice of heavy cream or coconut milk. The sauce will instantly turn creamy and buttery. Squeeze over some fresh lemon juice for brightness and balance, and let the whole thing warm through without boiling. Scatter over a handful of chopped cilantro right before serving, and you’ll have a bowlful of irresistible comfort.

How to Serve Indian Butter Chickpeas Recipe

Garnishes

Elevate each bowl of Indian Butter Chickpeas Recipe by showering it with vibrant green chopped cilantro, a few extra spoonfuls of cream drizzled in a swirl, or even a sprinkle of sliced red chilies for a punch of color and heat. These finishing touches don’t just make the dish look beautiful—they add bursts of fresh flavor with every bite.

Side Dishes

Nothing beats scooping up the creamy curry with warm, soft naan or fluffy basmati rice. For a heartier spread, pair it with a crisp cucumber salad, some roasted veggies, or even crispy papadums for a lovely crunch alongside each mouthful of your Indian Butter Chickpeas Recipe.

Creative Ways to Present

If you want to get playful, serve your curry in small bowls as part of an Indian-inspired tapas night, or spoon it atop baked sweet potatoes for a cozy lunch. It’s also wonderful ladled over quinoa or millet for a wholesome, modern twist. However you present it, every spoonful bursts with flavor!

Make Ahead and Storage

Storing Leftovers

Leftover Indian Butter Chickpeas Recipe keep beautifully in the fridge! Allow the curry to cool to room temperature before transferring to an airtight container. Store for up to four days, and you’ll thank yourself for having a comforting meal ready to go with almost no effort later in the week.

Freezing

Want to save some for later? No problem! This recipe freezes like a dream. Just scoop cooled curry into sturdy freezer containers or zip bags, making sure to leave a little space for expansion. Frozen, the curry stays delicious for up to three months—perfect for those days when you need something homemade and heartwarming in a hurry.

Reheating

To reheat, thaw overnight in the fridge if frozen, or simply microwave portions straight from the fridge. For stovetop lovers, gently warm the curry over low heat, stirring occasionally and adding a splash of water or cream if needed to loosen the sauce. Avoid boiling after adding cream to keep it silky-smooth.

FAQs

Can I make Indian Butter Chickpeas Recipe vegan?

Absolutely! Simply use coconut milk instead of cream and swap in your favorite vegan butter. The result is just as creamy and dreamy with a lovely hint of coconut in every bite.

What kind of chickpeas should I use?

Canned chickpeas are super convenient and work beautifully here, but if you have cooked dried chickpeas, those are delicious too. Just be sure they’re tender so they can soak up the sauce.

Can I add extra veggies to this dish?

Definitely—feel free to toss in spinach, peas, or even diced bell peppers during the simmering step for extra nutrition and color. This Indian Butter Chickpeas Recipe is wonderfully flexible!

How spicy is this curry?

You can control the heat! Add more chili or use a hotter variety if you like a fiery curry, or leave it mild by using less or omitting the chili completely. The flavors are just as rich either way.

Can I double the recipe?

Yes—this dish is perfect for meal prep, potlucks, or feeding a crowd. Simply double (or even triple!) the ingredients. Just be sure to use a large enough pot so everything cooks evenly.

Final Thoughts

There’s something so rewarding about making a cozy pot of Indian Butter Chickpeas Recipe—especially when it’s this easy and so full of vibrant flavors. Give it a try the next time you’re craving Indian food at home; it might just become your new favorite comfort dish!