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Indian Butter Chickpeas

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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.

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

  1. In a large pan, melt butter over medium heat. Add chopped onion and sauté until translucent.
  2. Add garlic and ginger. Cook for 1–2 minutes until fragrant.
  3. Stir in tomato paste or crushed tomatoes and cook for 5–7 minutes to deepen the flavor.
  4. Add garam masala, cumin, coriander, turmeric, chili powder, and salt. Cook for 1–2 minutes to toast the spices.
  5. Add chickpeas and stir to coat in the spice mixture.
  6. Pour in cream or coconut milk and mix well.
  7. Simmer on low heat for 10–15 minutes, stirring occasionally, until sauce thickens and chickpeas are tender.
  8. 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.

Nutrition

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