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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
