Description
This Indian Butter Chickpeas recipe is a rich, creamy, and comforting vegetarian curry inspired by the classic butter chicken. Made with tender chickpeas simmered in a spiced tomato and buttery sauce, it’s an easy and flavorful dish perfect for a hearty meal.
Ingredients
Butter Chickpeas Curry
- 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
Instructions
- Saute onions: Heat the butter in your pan over medium heat until melted. Add the diced red onion and sauté for 5-6 minutes until soft and translucent.
- Add aromatics and spices: Stir in minced garlic and grated ginger and cook for one more minute. Then add the tomato paste, turmeric powder, ground cumin, ground coriander, chili powder or diced red chili, garam masala, and salt. Cook the mixture for 1-2 minutes, stirring frequently to develop flavors.
- Add crushed tomatoes: Pour in the crushed tomatoes and stir well. You have the option to blend the sauce until smooth if preferred, or simply leave it chunky.
- Simmer chickpeas: Add the drained chickpeas to the sauce, mixing thoroughly. Simmer on low heat for 10 minutes to allow the chickpeas to absorb the flavors.
- 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 and serve: Sprinkle chopped fresh cilantro over the curry before serving for a fresh burst of flavor.
Notes
- Store the curry in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave to prevent curdling of the cream.
- This dish freezes well; store in a freezer-safe container for up to 3 months.
- Thaw frozen portions overnight in the fridge before reheating.
