Description
Indian Butter Chickpeas is a rich and flavorful vegetarian curry featuring tender chickpeas simmered in a spiced tomato and butter sauce. This quick and easy recipe combines traditional Indian spices with creamy butter and cream, making it a comforting and satisfying dish perfect for weeknight dinners or meal prepping. Garnished with fresh cilantro and a hint of lemon juice for brightness, it offers a delicious balance of savory and tangy flavors.
Ingredients
Butter Chickpeas Curry
- 2 tbsp butter
- 540 g 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
- 400 g tinned crushed tomatoes
- 125 ml heavy cream or coconut milk
- ¼ – ½ lemon juice
- Chopped cilantro to garnish
Instructions
- Sauté the Onions: Heat the butter in a pan over medium heat until melted. Add the diced red onion and sauté for 5-6 minutes until the onions are soft and translucent.
- Add Aromatics and Spices: Stir in the minced garlic and grated ginger, cooking for an additional minute to release their flavors. Then add tomato paste, turmeric, ground cumin, ground coriander, chili powder or diced red chili, garam masala, and salt. Cook the mixture for 1-2 minutes while stirring to combine the spices well.
- Add Tomatoes: Pour in the crushed tomatoes. At this stage, you have the option to blend the sauce until smooth if preferred, or leave it chunky for more texture.
- Simmer Chickpeas: Stir in the drained chickpeas, mixing well to coat them in the sauce. Let the curry simmer on low heat for 10 minutes, allowing the flavors to meld and the chickpeas to absorb the sauce.
- Finish with Cream and Lemon: Lower the heat and stir in the heavy cream or coconut milk along with the lemon juice. Warm through gently without boiling, then remove from heat. Garnish with chopped fresh cilantro before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free or vegan option.
- Adjust chili according to your spice preference; omit for milder versions.
- Blending the tomato sauce is optional; blending creates a smoother curry, while leaving it chunky adds texture.
- This dish pairs well with basmati rice, naan, or roti.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
