Indian Butter Chickpeas Recipe

Introduction

Indian Butter Chickpeas is a rich, creamy, and flavorful vegetarian dish that combines tender chickpeas with aromatic spices and a buttery tomato sauce. It’s a comforting recipe perfect for a cozy dinner, served best with jasmine rice or warm naan.

Ingredients

• 4 tbsp. unsalted butter
• 1 yellow onion, finely chopped
• 1 tsp. (or more) kosher salt, divided
• 1/2 cup tomato paste
• 1/2 serrano chile, seeded, finely chopped
• 1 tbsp. grated or finely chopped peeled ginger
• 2 (14.5-oz.) cans chickpeas, drained and rinsed
• 1/8 tsp. baking soda
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1 tsp. Kashmiri chili powder or 3/4 tsp. paprika plus 1/4 tsp. cayenne pepper
• 1 cup heavy cream
• 1 cup water
• 1 tbsp. dried fenugreek leaves or kasoori methi (optional)
• 1/4 cup fresh cilantro leaves, torn or coarsely chopped
• Cooked jasmine rice or naan, for serving

Instructions

1. Step 1: In a large, high-sided skillet over medium heat, melt the butter. Add the chopped onion and 1/2 teaspoon of salt, cooking and stirring occasionally until the onion is softened, about 7 minutes. Stir in the tomato paste and cook, stirring constantly, until it darkens in color, about 4 to 5 minutes. Add the chopped serrano chile and ginger, then cook for about 1 minute more until fragrant and the tomato paste begins to stick to the bottom of the pan.
2. Step 2: Add the drained chickpeas and baking soda to the skillet, stirring to combine. Next, add the garam masala, ground cumin, and chili powder, and cook while stirring frequently until the spices are fragrant and fully incorporated, about 30 seconds.
3. Step 3: Pour in the heavy cream, water, and add dried fenugreek leaves if using, along with 1/2 teaspoon of salt. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let it simmer gently, stirring occasionally, until the sauce thickens and reduces, about 10 to 15 minutes. Taste and adjust the salt if necessary. Remove from heat and sprinkle with fresh cilantro.
4. Step 4: Serve the butter chickpeas over cooked jasmine rice or with warm naan bread for a delicious meal.

Tips & Variations

• For a dairy-free version, substitute the butter with ghee or oil and use coconut cream instead of heavy cream.
• If you prefer a spicier dish, feel free to include the serrano chile seeds or add extra cayenne pepper.
• Adding a squeeze of fresh lemon juice just before serving brightens the flavors.
• Dried fenugreek leaves add authenticity and a slightly bitter note but can be omitted if unavailable.

Storage

Store leftover butter chickpeas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream if the sauce has thickened too much. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just make sure to drain and rinse them well before cooking to reduce any canned taste and excess sodium.

What can I serve with Indian Butter Chickpeas?

This dish is delicious served over fragrant jasmine rice or accompanied by warm naan or roti bread to soak up the creamy sauce.

Indian Butter Chickpeas Recipe

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★★★★★

4.7 from 68 reviews

• Author: Harry
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Indian Butter Chickpeas is a rich and creamy vegetarian dish featuring tender chickpeas simmered in a buttery tomato and spice sauce. This comforting recipe combines aromatic spices like garam masala, cumin, and Kashmiri chili powder with creamy tomato paste and heavy cream for a flavorful, slightly spicy meal. It pairs beautifully with jasmine rice or naan for an authentic Indian dining experience.

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Ingredients

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Main Ingredients

• 4 tbsp unsalted butter
• 1 yellow onion, finely chopped
• 1 tsp kosher salt, divided
• 1/2 cup tomato paste
• 1/2 serrano chile, seeded, finely chopped
• 1 tbsp grated or finely chopped peeled ginger
• 2 (14.5-oz) cans chickpeas, drained and rinsed
• 1/8 tsp baking soda
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder or 3/4 tsp paprika plus 1/4 tsp cayenne pepper
• 1 cup heavy cream
• 1 cup water
• 1 tbsp dried fenugreek leaves (kasoori methi), optional
• 1/4 cup fresh cilantro leaves, torn or coarsely chopped
• Cooked jasmine rice or naan, for serving

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Instructions

1. Sauté the onion: In a large, high-sided skillet over medium heat, melt the butter. Add the finely chopped onion along with 1/2 teaspoon of salt. Cook, stirring occasionally, until the onion becomes softened and translucent, about 7 minutes.
2. Add tomato paste and spices: Stir in the tomato paste and cook continuously while stirring until it darkens in color, taking about 4 to 5 minutes. Add the chopped serrano chile and grated ginger, then cook while stirring for about 1 more minute until fragrant and the tomato paste slightly sticks to the bottom of the pan.
3. Mix chickpeas and seasonings: Add the drained chickpeas along with baking soda and stir to combine. Incorporate the garam masala, ground cumin, and Kashmiri chili powder (or paprika and cayenne) and cook, stirring frequently, for about 30 seconds until the spices are fragrant and fully integrated.
4. Simmer with cream and water: Pour in the heavy cream and 1 cup of water, add dried fenugreek leaves if using, and season with an additional 1/2 teaspoon salt. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to low. Let it simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens and reduces slightly. Taste and add more salt if needed.
5. Serve: Remove from heat, sprinkle torn cilantro leaves on top. Serve hot by spooning the chickpea curry over cooked jasmine rice or alongside warm naan bread.

Notes

• For a less spicy dish, omit the serrano chile or adjust chili powders accordingly.
• Using dried fenugreek leaves adds an authentic flavor but is optional.
• Make sure to stir frequently when cooking tomato paste to avoid burning.
• To make it vegan, substitute butter with oil and use coconut cream instead of heavy cream.
• Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Indian Butter Chickpeas, Butter Chickpeas, Indian vegetarian curry, Chickpea curry, easy Indian recipes, creamy chickpeas, garam masala chickpeas