There is something incredibly comforting about a warm, creamy curry that can be whipped up quickly on any weeknight, and this Indian Butter Chickpeas Recipe is just that kind of magic. Combining tender chickpeas with a velvety tomato and butter sauce, enhanced by fragrant spices and a splash of cream, it’s a dish that delivers rich, satisfying flavor without demanding hours in the kitchen. Whether you’re vegan, vegetarian, or just curious about a plant-based twist on classic Indian cuisine, this recipe invites you to savor a bowl of hearty, buttery goodness that’s as nourishing as it is delicious.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, each playing a crucial role in balancing the dish’s flavors and textures—from the luscious creaminess of butter and coconut milk to the warm aromatic spices that make this Indian Butter Chickpeas Recipe truly shine.
- Butter (or vegan butter): Adds a rich, creamy base that carries the spices beautifully.
- Canned chickpeas: Convenient and protein-packed, they soak up the sauce delightfully.
- Red onion: Provides a mild sweetness and texture to the curry.
- Garlic cloves: Brings sharp, pungent warmth essential for depth of flavor.
- Fresh ginger: Offers a zesty brightness that enlivens the sauce.
- Tomato paste: Concentrates the tomato flavor and enhances the sauce’s body.
- Turmeric powder: Gives a beautiful golden hue and subtle earthiness.
- Ground cumin: Introduces a smoky, nutty element that complements the chickpeas.
- Ground coriander: Adds a light citrus undertone to balance the spices.
- Chili powder or diced red chili: Provides gentle heat and a kick of spice.
- Garam masala: A fragrant spice blend that layers in warmth and complexity.
- Salt: Essential for bringing all the flavors together harmoniously.
- Crushed tomatoes: Forms the tangy, luscious base of the curry sauce.
- Heavy cream or coconut milk: Introduces creaminess and mellows the spices for a silky finish.
- Lemon juice: Adds a refreshing brightness and balances richness.
- Chopped cilantro: A fresh herb garnish that lifts the dish and adds color.
How to Make Indian Butter Chickpeas Recipe
Step 1: Sauté Aromatics
Start by melting the butter in a large pan over medium heat. Adding the diced red onion first allows it to soften and release its natural sweetness, creating a flavorful foundation. Then, stir in the minced garlic and freshly grated ginger, cooking them just long enough to awaken their fragrant aromas without letting them brown. This step is key to building a rich, inviting base for your curry.
Step 2: Build Flavor with Spices
Next, it’s time to add the tomato paste along with turmeric, cumin, coriander, chili powder, garam masala, and salt. Cooking the spices in this step for 1 to 2 minutes gently toasts them, releasing their full potential and deepening the complexity of the sauce. The kitchen will start to fill with irresistible scents that promise something special is coming.
Step 3: Simmer the Sauce
Pour in the crushed tomatoes and give everything a good stir to combine all those beautifully cooked ingredients. Bring the sauce to a simmer and for an extra smooth texture, consider using an immersion blender before adding the chickpeas. This silky tomato base is what makes the Indian Butter Chickpeas Recipe so indulgent and comforting.
Step 4: Add Chickpeas and Simmer
Stir in the drained and rinsed chickpeas, allowing them to mingle with the sauce. Let the curry simmer for about 10 minutes so the chickpeas soak up all the rich, spiced tomato flavors while the sauce thickens into a luscious, velvety coating. This time lets the dish truly develop that crave-worthy depth.
Step 5: Finish with Cream and Lemon
Lower the heat and gently stir in the heavy cream or coconut milk to lace the curry with creamy richness. Add the fresh lemon juice to brighten the dish and balance the spices perfectly. Let it warm through over low heat—this final step brings everything together into a harmonious, silky curry that nearly melts in your mouth.
Step 6: Serve and Enjoy
Top your Indian Butter Chickpeas with some chopped cilantro for a fresh, herbal note and serve the dish hot. It’s perfect over fluffy basmati rice, with warm naan, or alongside soft roti for a truly satisfying meal that feels like a comforting hug on a plate.
How to Serve Indian Butter Chickpeas Recipe
Garnishes
Fresh cilantro is the classic finishing touch, providing a burst of green freshness that cuts through the richness. You can also sprinkle some toasted cumin seeds or a drizzle of coconut cream to add a different layer of texture and visual appeal. These small touches make every bite even more exciting.
Side Dishes
This curry pairs beautifully with simple, fragrant basmati rice that soaks up the creamy sauce, or with Indian breads like buttery naan or crunchy roti that can scoop up every last bit. For a lighter meal, a crisp cucumber raita or a tangy salad with chopped onions and tomatoes can add a refreshing contrast.
Creative Ways to Present
For a fun twist, serve your Indian Butter Chickpeas in warm pita pockets or dollop the curry over roasted vegetables or grain bowls for a complete, wholesome meal. Layering it as a dip alongside crispy papadums also makes for an impressive appetizer or snack. The versatility of this dish means you can keep reinventing it without ever losing that comforting core flavor.
Make Ahead and Storage
Storing Leftovers
Indian Butter Chickpeas stay delicious when refrigerated and can last up to 3 days in an airtight container. The flavors often deepen overnight, making your leftovers even tastier. Just be sure to cool the curry to room temperature before refrigerating to keep it fresh and safe.
Freezing
If you want to enjoy this curry anytime, it freezes beautifully. Transfer cooled portions into freezer-safe containers or bags and store for up to 2 months. Thaw overnight in the fridge and reheat gently for a quick, satisfying meal that feels like you cooked it fresh just for you.
Reheating
To reheat, warm the curry gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of water, broth, or coconut milk to restore that lovely creamy consistency. Heating slowly helps maintain the dish’s flavors and texture perfectly.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! If you prefer dried chickpeas, soak them overnight and cook them until tender before using. This gives you control over texture and yields a fresher flavor, although it adds extra time to the prep.
Is this recipe suitable for a vegan diet?
Yes, just swap the butter for vegan butter or oil, and use coconut milk instead of heavy cream. The rich, creamy consistency and bold flavors remain just as satisfying!
How spicy is this Indian Butter Chickpeas Recipe?
The heat level is mild to moderate thanks to the chili powder or fresh chili. You can easily adjust the spice by adding less chili or omitting it altogether if you prefer a very mild dish.
Can I make this recipe gluten-free?
Definitely! Since the curry itself contains no gluten, just serve it with naturally gluten-free sides like rice or gluten-free flatbreads to keep the meal safe and delicious.
What can I substitute for heavy cream?
Coconut milk is the best vegan substitute, providing a creamy texture and a subtle sweetness that complements the spices perfectly. You could also try cashew cream for a rich alternative.
Final Thoughts
If you’re looking to add a new favorite to your recipe collection, this Indian Butter Chickpeas Recipe is a must-try. It’s comforting, flavorful, and wonderfully adaptable for all diets and skill levels. I promise that once you make it, you’ll find yourself coming back again and again to enjoy its soulful warmth and creamy goodness. So, grab your spices and get cooking—this curry is waiting to become your new go-to comfort food!
Print
Indian Butter Chickpeas Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Indian Butter Chickpeas is a rich, flavorful vegetarian dish featuring tender chickpeas simmered in a creamy spiced tomato sauce. This comforting recipe combines aromatic spices, garlic, ginger, and a touch of cream to create a luscious curry that’s perfect served with rice or Indian bread like naan or roti. Suitable for both traditional and vegan diets with simple ingredient swaps.
Ingredients
Butter Chickpeas
- 2 tbsp butter (or vegan butter)
- 540g canned 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 diced red chili)
- 2 tsp garam masala
- 0.5 tsp salt
- 1 x 400g can crushed tomatoes
- 125ml heavy cream (or coconut milk for a vegan version)
- Juice of ¼ – ½ lemon
- Chopped cilantro, for garnish
Instructions
- Sauté Aromatics: In a large pan, melt the butter over medium heat. Add the diced onion and cook for 5–6 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Build Flavor: Add the tomato paste, turmeric powder, ground cumin, ground coriander, chili powder (or diced red chili), garam masala, and salt to the pan. Cook the spices with the onion mixture for 1–2 minutes to deepen and develop their flavors.
- Simmer the Sauce: Pour in the crushed tomatoes and stir well to combine all ingredients. Allow the sauce to simmer gently. For a smoother texture, use an immersion blender to blend the sauce before adding chickpeas, if desired.
- Add Chickpeas: Add the drained and rinsed chickpeas to the simmering sauce. Continue to simmer the curry for about 10 minutes, allowing the chickpeas to heat through and the sauce to thicken and flavors to meld.
- Finish the Dish: Reduce the heat to low and stir in the heavy cream or coconut milk and the juice of ¼ to ½ lemon. Let the curry simmer gently for a few minutes until heated through and well combined.
- Serve: Garnish the butter chickpeas with chopped cilantro and serve hot with steamed rice, naan, or roti for a complete meal.
Notes
- For a vegan option, substitute butter with vegan butter and heavy cream with coconut milk.
- Adjust chili powder or fresh chili to your preferred spice level.
- Using an immersion blender to smooth the sauce is optional; the curry can also be served chunky.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- Adding a pinch of sugar can balance the acidity of the tomatoes if desired.
