Indian Butter Chickpeas Recipe

Introduction

Indian Butter Chickpeas is a rich and flavorful vegetarian dish that combines creamy tomato sauce with warm spices and tender chickpeas. Perfect served over jasmine rice or with naan, this comforting recipe brings a restaurant-quality meal to your home kitchen with ease.

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, 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 onion and 1/2 teaspoon salt, then cook, stirring occasionally, until the onion is softened, about 7 minutes. Stir in the tomato paste and cook, stirring constantly, until it darkens, about 4 to 5 minutes. Add the serrano chile and ginger, and cook, stirring, until fragrant and the tomato paste starts to stick to the bottom of the pan, about 1 minute.
2. Step 2: Add the chickpeas and baking soda and stir to combine. Then add the garam masala, cumin, and chili powder. Cook, stirring frequently, until fragrant and fully incorporated, about 30 seconds.
3. Step 3: Stir in the heavy cream, water, fenugreek leaves (if using), and the remaining 1/2 teaspoon salt. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, until the sauce is reduced and thickened, about 10 to 15 minutes. Adjust seasoning with more salt if needed. Remove from heat and top with fresh cilantro.
4. Step 4: Divide cooked jasmine rice among bowls or plates. Spoon the chickpea mixture over the rice and serve immediately with naan if desired.

Tips & Variations

• For a richer taste, you can substitute half-and-half or coconut milk instead of heavy cream.
• If you prefer a spicier dish, keep some of the serrano chile seeds or add extra cayenne pepper.
• Dried fenugreek leaves add authentic flavor but can be omitted if unavailable.
• To make this gluten-free, serve with rice instead of naan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce has thickened too much.

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 drain and rinse them well before using to remove excess salt and preservatives.

Is this recipe vegan-friendly?

To make it vegan, substitute the butter with oil or vegan margarine and use coconut milk or a plant-based cream alternative instead of heavy cream.

Indian Butter Chickpeas Recipe

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★★★★★

4.9 from 62 reviews

• Author: Mariam
• 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-based sauce with aromatic spices like garam masala, cumin, and Kashmiri chili powder. Enhanced with ginger, serrano chile, and fenugreek leaves, this comforting recipe is perfect served over jasmine rice or with naan for a satisfying meal.

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Ingredients

Scale 1x2x3x

Butter Sauce and Aromatics

• 4 tbsp. unsalted butter
• 1 yellow onion, finely chopped
• 1 tsp. kosher salt, divided
• 1/2 c. tomato paste
• 1/2 serrano chile, seeded, finely chopped
• 1 tbsp. grated or finely chopped peeled ginger

Chickpea and Spice Mix

• 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

Final Ingredients

• 1 c. heavy cream
• 1 c. water
• 1 tbsp. dried fenugreek leaves or kasoori methi (optional)
• 1/4 c. fresh cilantro leaves, torn or coarsely chopped
• Cooked jasmine rice or naan, for serving

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Instructions

1. Prepare the base: In a large, high-sided skillet over medium heat, melt the butter. Add the finely chopped onion and 1/2 teaspoon of kosher salt, cooking and stirring occasionally until the onion is softened, about 7 minutes. Then add the tomato paste and cook, stirring constantly, until it darkens in color, about 4 to 5 minutes. Next, stir in the serrano chile and ginger, cooking until fragrant and the tomato paste begins to stick to the bottom of the pan, about 1 minute.
2. Incorporate chickpeas and spices: Add the drained and rinsed chickpeas along with the baking soda, stirring to combine. Sprinkle in the garam masala, ground cumin, and Kashmiri chili powder (or paprika and cayenne), and cook, stirring frequently, for about 30 seconds until fragrant and spices are well incorporated.
3. Simmer the sauce: Pour in the heavy cream, water, and if using, the dried fenugreek leaves. Add the remaining 1/2 teaspoon of salt. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Let it simmer gently, stirring occasionally, until the sauce thickens and reduces slightly, about 10 to 15 minutes. Taste and adjust salt as needed. Finally, stir in the fresh cilantro leaves.
4. Serve: Spoon cooked jasmine rice or warm naan onto plates or into bowls. Ladle the buttery chickpea mixture over the rice or alongside the naan, and enjoy this hearty, flavorful dish.

Notes

• For a spicier dish, leave the serrano chile seeds in or add extra cayenne pepper.
• If you prefer a vegan option, substitute butter with a plant-based margarine and heavy cream with coconut cream.
• Fenugreek leaves add authentic flavor but can be omitted if unavailable.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
• Serving with jasmine rice or naan enhances the dish by soaking up the delicious sauce.

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

Keywords: Indian Butter Chickpeas, Butter Chickpeas Recipe, Vegetarian Indian Recipe, Chickpea Curry, Easy Indian Dinner