Name: Indian Butter Chickpeas Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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 to garnish

Jump to Recipe· 4.3 from 89 reviews

If you are craving a rich, creamy, and comforting vegetarian dish, this Indian Butter Chickpeas Curry Recipe is an absolute must-try. Inspired by the beloved Indian butter chicken, this version swaps poultry for wholesome chickpeas, creating a luscious curry that’s every bit as satisfying and flavorful. It combines buttery warmth, fragrant spices, and a touch of fresh lemon to brighten the hearty sauce, making it perfect for a cozy weeknight meal or impressing guests with something both classic and nourishing.

Ingredients You’ll Need

The image shows multiple ingredients arranged on a white marbled surface. There is a clear glass jar filled with light beige chickpeas placed near the center. To its right, a transparent container holds yellowish veg stock. Below the stock is a halved lemon with a bright yellow inside. A small white bowl contains finely minced garlic and ginger mixed together. Next to it, there is a spoon of pale yellow butter. A small white bowl filled with brown spices sits close by. To the left, a white bowl is full of finely chopped red onion with deep purple and white pieces. Three measuring spoons are scattered: one with dark red tomato paste, another with off-white heavy cream, and the third with brown sugar. In the bottom right corner, an open can reveals bright red crushed tomatoes. The whole setup is neat and clearly labeled. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this dish lies in its simple yet essential ingredients, each carefully chosen to build layers of flavor, texture, and color. From the golden turmeric that adds earthiness and vibrancy to the creamy butter and coconut milk that bring velvety richness, every component plays a key role.

Butter (2 tbsp): Adds richness and a silky texture that beautifully balances the spices.
Chickpeas (540g, drained and rinsed): The heart of the dish, providing protein and a satisfying bite.
Red onion (1, diced): Sautéed until soft and sweet, it creates a flavorful base.
Garlic cloves (2, minced): Infuses the curry with aromatic depth and warmth.
Fresh ginger (1 tbsp, grated): Brings a fresh zing that cuts through the creaminess.
Tomato paste (1 tsp): Intensifies the tomato flavor and adds subtle sweetness.
Turmeric powder (1 tsp): Offers a warm, earthy flavor and beautiful golden color.
Ground cumin (1 tsp): Provides a nutty, slightly peppery element to the spice mix.
Ground coriander (½ tsp): Adds citrusy undertones and complexity.
Chili powder (½ tsp) or red chili (1, diced): Delivers gentle heat that can be adjusted to taste.
Garam masala (2 tsp): A fragrant blend of spices that rounds out the curry perfectly.
Salt (½ tsp): Enhances all the flavors harmoniously.
Crushed tomatoes (1 x 400g tin): Forms the luscious, tangy base of the sauce.
Heavy cream or coconut milk (125ml): Adds creaminess and subtle sweetness, making the curry indulgent yet smooth.
Lemon juice (¼ to ½ lemon): Brightens the dish with a fresh, zesty finish.
Chopped cilantro: Used as a vibrant garnish that adds freshness and visual appeal.

How to Make Indian Butter Chickpeas Curry Recipe

Step 1: Sauté the Aromatics

Start by melting the butter in a pan over medium heat. Once melted, add the diced red onion and sauté for about 5 to 6 minutes until it becomes soft and translucent. This slow cooking brings out the natural sweetness of the onion, forming a rich foundation for the curry.

Step 2: Build the Spice Base

Add the minced garlic and freshly grated ginger to the pan, cooking for about one more minute until fragrant. Then stir in the tomato paste along with turmeric, cumin, coriander, chili powder, garam masala, and salt. Cook the mixture for 1 to 2 minutes to toast the spices, releasing their essential oils and boosting their aroma.

Step 3: Introduce the Tomatoes

Pour in the tin of crushed tomatoes, stirring everything together to combine. At this stage, you can blend the sauce until smooth if you prefer a silky texture or leave it chunky for a more rustic feel. Either option works wonderfully and depends on your personal taste.

Step 4: Simmer the Chickpeas

Stir in the rinsed and drained chickpeas, making sure they are evenly coated in the tomato and spice mixture. Let the curry gently simmer for 10 minutes, allowing the chickpeas to absorb all the flavors and the sauce to thicken beautifully.

Step 5: Finish with Cream and Lemon

Turn the heat to low and stir in the heavy cream or coconut milk, followed by the fresh lemon juice. Warm the curry through without boiling to keep the cream silky and smooth. This final step balances the richness with a hint of brightness that lifts the entire dish.

How to Serve Indian Butter Chickpeas Curry Recipe

A close-up image shows a white bowl filled with a thick, creamy orange curry with chickpeas mixed throughout. The top layer has small green herb pieces sprinkled on it, and a woman's hand is holding a piece of light beige flatbread, dipping it into the curry. The background features a white marbled surface with a blurred white container. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Just before serving, sprinkle fresh chopped cilantro over the curry. The bright green color adds a pop of freshness and a subtle herbal note that complements the spices perfectly. You can also add a dollop of yogurt or a drizzle of extra cream if you love an even richer presentation.

Side Dishes

This curry pairs beautifully with fluffy basmati rice or warm naan bread to soak up every bit of that silky sauce. For a lighter meal, serve alongside a crisp cucumber salad or simple roasted vegetables. Each side dish enhances the experience by offering different textures and flavors.

Creative Ways to Present

To make the meal extra special, try serving the curry in individual bowls topped with a swirl of cream and additional fresh herbs. You can also place it alongside a vibrant rice pilaf studded with toasted nuts or dried fruit to add an unexpected texture and flavor twist that impresses every time.

Make Ahead and Storage

Storing Leftovers

This Indian Butter Chickpeas Curry Recipe keeps well in an airtight container in the fridge for up to four days. The flavors actually deepen over time, making it an ideal dish to prepare ahead and enjoy multiple times without sacrificing taste or texture.

Freezing

You can freeze leftovers in a suitable container for up to three months. Make sure to cool the curry completely before freezing. When you’re ready to eat, thaw it overnight in the refrigerator to maintain the best flavor and consistency.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and ensure even warmth. Alternatively, microwave in short bursts, stirring in between. Add a splash of water or cream if the sauce feels too thick after reheating.

FAQs

Can I use canned chickpeas for this recipe?

Absolutely! Canned chickpeas are perfect for this Indian Butter Chickpeas Curry Recipe as they save time and still provide that wonderful texture and protein. Just be sure to drain and rinse them well before adding to the curry.

Is there a vegan alternative for the butter and cream?

Yes, you can substitute the butter with plant-based margarine or coconut oil, and swap the heavy cream for full-fat coconut milk. This keeps the dish dairy-free while maintaining the creamy texture and rich flavors.

How spicy is this curry?

The curry has a mild to moderate level of heat, thanks to the chili powder or fresh red chili. You can easily adjust the spice level to suit your taste by adding more or less chili or skipping it entirely for a gentler flavor.

Can I make this curry ahead of time?

Yes, this Indian Butter Chickpeas Curry Recipe is ideal for making ahead. The flavors intensify after resting in the fridge, and it reheats beautifully, making it perfect for meal prep or entertaining.

What can I serve with this curry if I don’t want rice?

If you want to skip rice, try serving the curry with warm naan, roti, or even a simple side of quinoa or couscous. These options provide different textures and will still complement the creamy, spiced chickpeas beautifully.

Final Thoughts

This Indian Butter Chickpeas Curry Recipe has quickly become one of my go-to meals when I want something cozy, delicious, and vegetarian-friendly. It’s incredibly easy to make but delivers on that classic, creamy curry flavor we all adore. I wholeheartedly encourage you to give it a try — whether for a relaxed weeknight dinner or to showcase your cooking skills to friends and family. Once made, I promise it will become a favorite in your recipe rotation too!

Indian Butter Chickpeas Curry Recipe

Ingredients You’ll Need