This recipe is perfect for vegetarians or anyone looking to enjoy a meatless meal that doesn’t sacrifice flavor. It’s comforting, easy to prepare, and full of bold, complex spices that come together beautifully. It’s also incredibly versatile—serve it with rice, naan, or even over roasted veggies. Plus, it comes together quickly, making it ideal for weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned chickpeas (garbanzo beans), drained and rinsed
Onion
Garlic
Fresh ginger
Tomato paste or crushed tomatoes
Heavy cream or coconut milk
Butter or ghee
Garam masala
Ground cumin
Ground coriander
Turmeric
Chili powder or cayenne (to taste)
Salt
Fresh cilantro for garnish (optional)
Directions
In a large pan, melt butter over medium heat. Add finely chopped onion and sauté until translucent.
Stir in minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Add tomato paste or crushed tomatoes and cook for 5–7 minutes, allowing the tomatoes to deepen in flavor.
Stir in garam masala, cumin, coriander, turmeric, chili powder, and salt. Cook for 1–2 minutes to toast the spices.
Add chickpeas and stir to coat them in the spice mixture.
Pour in cream or coconut milk and stir well to combine.
Simmer on low heat for 10–15 minutes, stirring occasionally, until the sauce thickens and chickpeas are tender.
Taste and adjust seasoning as needed.
Garnish with chopped cilantro before serving.
Servings and timing
This recipe yields approximately 4 servings. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Vegan version: Use coconut milk instead of cream and oil instead of butter.
Extra protein: Add cubed tofu or paneer for more protein and texture.
Spicy version: Add chopped green chilies or extra cayenne for more heat.
Smooth sauce: Blend the tomato and onion base before adding the chickpeas for a silky texture.
Leafy greens: Stir in a handful of fresh spinach or kale near the end of cooking for added nutrition.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat until hot, or microwave individual portions for 1–2 minutes. This dish also freezes well—freeze in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat as desired.
FAQs
Can I use dried chickpeas instead of canned?
Yes, just make sure to soak and cook them fully beforehand. Canned chickpeas are more convenient for quicker prep.
What can I serve with butter chickpeas?
Steamed basmati rice, naan, or roti are classic choices. You can also serve it over quinoa or couscous.
Is this recipe spicy?
It’s mild to moderately spicy as written, but you can adjust the heat level by adding more or less chili powder or cayenne.
Can I make this dish ahead of time?
Absolutely. The flavors deepen as it sits, making it a great make-ahead meal.
How do I thicken the sauce?
Simmering uncovered will naturally thicken the sauce. You can also mash a few chickpeas into the sauce for a creamier consistency.
Can I add vegetables to this dish?
Yes, bell peppers, peas, or spinach work well and add color and nutrients.
Is coconut milk a good substitute for cream?
Yes, it adds a subtle coconut flavor and keeps the dish dairy-free while maintaining richness.
How do I make it more tangy?
Add a squeeze of fresh lemon juice or a splash of vinegar at the end for brightness.
Can I use store-bought butter chicken sauce?
You can, but making your own from scratch delivers more authentic flavor and control over ingredients.
Does it taste like butter chicken?
It has the same creamy, spiced base as butter chicken, but uses chickpeas instead of chicken for a hearty vegetarian version.
Conclusion
Indian Butter Chickpeas is a satisfying, flavorful dish that’s both comforting and easy to prepare. With its creamy texture, aromatic spices, and nourishing ingredients, it’s a perfect addition to your weekly dinner rotation—whether you’re vegetarian or just looking for a delicious meatless meal. Serve it hot with your favorite sides and enjoy a taste of India in your own kitchen.
Indian Butter Chickpeas is a rich, creamy vegetarian curry featuring tender chickpeas simmered in a spiced tomato-based sauce with butter and cream. It’s a meatless twist on the classic butter chicken, full of bold Indian flavors and comforting textures.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Indian
Diet:Vegetarian
Ingredients
2 tablespoons butter or ghee
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons tomato paste or 1 cup crushed tomatoes
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4–1/2 teaspoon chili powder or cayenne (to taste)
1/2 teaspoon salt (or to taste)
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup heavy cream or full-fat coconut milk
Fresh cilantro for garnish (optional)
Instructions
In a large pan, melt butter over medium heat. Add chopped onion and sauté until translucent.
Add garlic and ginger. Cook for 1–2 minutes until fragrant.
Stir in tomato paste or crushed tomatoes and cook for 5–7 minutes to deepen the flavor.
Add garam masala, cumin, coriander, turmeric, chili powder, and salt. Cook for 1–2 minutes to toast the spices.
Add chickpeas and stir to coat in the spice mixture.
Pour in cream or coconut milk and mix well.
Simmer on low heat for 10–15 minutes, stirring occasionally, until sauce thickens and chickpeas are tender.
Adjust seasoning to taste. Garnish with chopped cilantro before serving.
Notes
Use coconut milk and oil instead of cream and butter for a vegan version.Add tofu or paneer for extra protein.Blend the sauce before adding chickpeas for a smoother texture.Serve with basmati rice, naan, or quinoa.Stir in fresh greens like spinach at the end for added nutrients.
