If you’re craving a comforting, rich, and flavorful vegetarian main dish, the Indian Butter Chickpeas Recipe is your new best friend. This dish takes humble chickpeas and transforms them into a creamy, spiced delight that’s deeply satisfying and surprisingly easy to make. The beautiful blend of Indian spices, the velvety butter-infused sauce, and the tender chickpeas come together to create a meal that feels like a warm hug on a plate. Whether you’re cooking for family, friends, or simply treating yourself, this recipe always shines.
Ingredients You’ll Need
The magic of the Indian Butter Chickpeas Recipe lies in its carefully chosen but straightforward ingredients. Each one adds its own unique touch, from the silky texture the butter brings to the earthy warmth of cumin and coriander, finishing with a hint of citrus to brighten every bite.
- Butter (or vegan butter, 2 tbsp): Provides a rich, creamy base for the sauce that makes the dish luscious.
- Canned chickpeas (540g, drained and rinsed): The star of the recipe, delivering hearty protein and a satisfying texture.
- Red onion (1, diced): Adds sweetness and depth when softened.
- Garlic cloves (2, minced): Infuses the dish with a warm, aromatic kick.
- Fresh ginger (1 tbsp, grated): Brings zesty brightness and a subtle heat that balances the creaminess.
- Tomato paste (1 tsp): Concentrates the tomato flavor, giving the sauce richness and color.
- Turmeric powder (1 tsp): Adds golden color and a mild, earthy flavor.
- Ground cumin (1 tsp): Offers a warm, nutty spice that’s essential in Indian cooking.
- Ground coriander (0.5 tsp): Provides a citrusy undertone that lifts the dish.
- Chili powder or diced red chili (0.5 tsp): Adds just the right amount of heat, adjustable to your taste.
- Garam masala (2 tsp): A fragrant blend of spices that rounds out the flavor beautifully.
- Salt (0.5 tsp): Enhances all the flavors perfectly.
- Crushed tomatoes (400g can): Forms the vibrant, tangy base of the sauce.
- Heavy cream or coconut milk (125ml): Creates the creamy texture and balances the spices, vegan option included.
- Lemon juice (from ¼ – ½ lemon): Adds brightness and a zesty finish.
- Chopped cilantro: For a fresh, herbaceous garnish that adds color and flavor.
How to Make Indian Butter Chickpeas Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pan over medium heat—this is where the base flavors develop. Toss in the diced onion and cook gently until it becomes soft and translucent, about 5 to 6 minutes. Then add the minced garlic and grated ginger, stirring for another minute until your kitchen starts smelling like a cozy Indian kitchen.
Step 2: Build Flavor with Spices
Next, stir in the tomato paste to intensify the tomato notes, followed by turmeric, cumin, coriander, chili powder, garam masala, and salt. Let these spices cook with the aromatics for 1 to 2 minutes, allowing their flavors to deepen and mingle. This is the heart of the Indian Butter Chickpeas Recipe, where the layers of taste truly begin to form.
Step 3: Simmer the Sauce
Pour in the crushed tomatoes and give everything a good stir to combine. Let the sauce simmer gently so the flavors marry into a rich, tangy base. For an extra-smooth sauce, feel free to use an immersion blender at this point before adding the chickpeas. It’s your call depending on whether you want silky smooth or with a bit of texture.
Step 4: Add Chickpeas
Now it’s time to add those star chickpeas to the pot. Stir them in and let everything simmer together for about 10 minutes. This allows the chickpeas to soak up the beautifully spiced sauce, and the mixture thickens to creamy perfection.
Step 5: Finish with Cream and Lemon
Lower the heat and slowly stir in the heavy cream or coconut milk along with the fresh lemon juice. Simmer gently for a few more minutes to heat through, and you’ll notice the sauce transform into a luscious, velvety delight with just the right balance of acidity and creaminess.
Step 6: Serve and Enjoy
Finally, sprinkle the chopped cilantro over the top to add a burst of fresh color and aromatic flavor. Serve your Indian Butter Chickpeas Recipe piping hot alongside fluffy rice, warm naan, or soft roti for a complete and satisfying meal.
How to Serve Indian Butter Chickpeas Recipe
Garnishes
Chopped cilantro isn’t your only option for garnishing this dish. Try a dollop of cooling yogurt or a sprinkle of toasted cumin seeds to add an extra flavor dimension. Each garnish offers a unique way to elevate your presentation and taste experience.
Side Dishes
This recipe pairs beautifully with classic Indian sides like basmati rice to soak up the sauce or buttery naan bread for dipping. For a lighter contrast, a crisp cucumber raita or fresh salad adds brightness and crunch to each bite.
Creative Ways to Present
Want to impress? Serve the Indian Butter Chickpeas in small bowls alongside an array of colorful chutneys, pickles, and papadums for a vibrant spread. Or layer the chickpeas over roasted cauliflower or grilled paneer for an exciting twist on presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Indian Butter Chickpeas Recipe tastes even better the next day once all the flavors have mingled. Store it in an airtight container in the refrigerator for up to 3 days, and you’ll have a ready-made meal waiting for you.
Freezing
If you want to keep this delicious dish longer, freezing is a great option. Portion it into freezer-safe containers and freeze for up to 2 months. Just be sure to leave out the cilantro garnish until after reheating to preserve its freshness.
Reheating
To reheat, warm the chickpeas gently over medium heat on the stove, stirring occasionally. If the sauce thickens too much, add a splash of water or cream to bring it back to the perfect consistency. Microwave reheating works as well but be sure to cover the dish and stir halfway through.
FAQs
Can I make Indian Butter Chickpeas Recipe vegan?
Absolutely! Swap the butter for vegan butter and use coconut milk or another plant-based cream instead of heavy cream. You’ll still get all the rich flavors and creamy texture without any dairy.
What can I serve with Indian Butter Chickpeas?
The dish pairs wonderfully with basmati rice, naan, or roti. For something lighter, cucumber raita or a fresh salad can balance the richness.
Is it necessary to blend the sauce?
No, blending is optional. Blending the sauce creates a smoother texture, but if you prefer a chunkier, rustic feel, just simmer it as is before adding chickpeas.
How long does it take to cook Indian Butter Chickpeas?
The entire process usually takes about 30 minutes, including prep and cooking, making it a quick yet impressive meal option.
Can I use dried chickpeas instead of canned?
Yes, but remember to soak and cook dried chickpeas beforehand, which can take several hours. Using canned chickpeas makes this Indian Butter Chickpeas Recipe quicker and easier for weeknight dinners.
Final Thoughts
You really can’t go wrong with this Indian Butter Chickpeas Recipe. It’s a simple, comforting dish that brings rich flavors, creamy texture, and a satisfying heartiness to your table. I encourage you to give it a try and discover just how easy and rewarding it is to make restaurant-worthy Indian food right at home.
Print
Indian Butter Chickpeas Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Indian Butter Chickpeas is a rich and flavorful vegetarian dish featuring tender chickpeas in a creamy, spiced tomato sauce. This comforting recipe combines aromatic spices, butter, and cream to create a luscious sauce that’s perfect served with rice, naan, or roti. It can easily be adapted to a vegan version by using vegan butter and coconut milk.
Ingredients
Main Ingredients
- 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 soft. Stir in garlic and ginger, cooking for an additional minute to release their fragrance.
- Build flavor: Add tomato paste, turmeric, cumin, coriander, chili powder, garam masala, and salt to the pan. Cook the spices for 1–2 minutes, stirring frequently to deepen and develop the flavors.
- Simmer the sauce: Pour in the crushed tomatoes and stir well to combine. Let the mixture simmer gently. For a smoother sauce, use an immersion blender at this stage before adding the chickpeas.
- Add chickpeas: Add the drained chickpeas to the sauce and simmer for 10 minutes, allowing the chickpeas to soak up the flavors and the sauce to thicken.
- Finish the dish: Lower the heat and stir in the heavy cream or coconut milk along with the lemon juice. Let everything simmer gently for a few more minutes until heated through and well incorporated.
- Serve: Garnish with chopped cilantro and serve the butter chickpeas hot, accompanied by rice, naan, or roti for a complete meal.
Notes
- For a vegan version, substitute butter with vegan butter and heavy cream with coconut milk.
- Adjust the chili powder or fresh chili according to your preferred spice level.
- Using an immersion blender for a smoother sauce is optional but recommended if you prefer a creamier texture.
- This dish pairs well with basmati rice, naan bread, or roti.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
