Indian Butter Chickpeas Recipe
If you’re looking for an ultra-comforting, boldly flavored vegetarian curry that feels like a hug in a bowl, Indian Butter Chickpeas is about to become your new favorite. This recipe takes all those crave-able, velvety qualities of butter chicken—rich tomato sauce, gentle spices, hints of creamy sweetness—and reimagines them with wholesome chickpeas. The result is a dish that’s truly weeknight friendly, deeply satisfying, and packed with fiber and plant-based protein. You’ll love how every bite delivers a creamy, aromatic sauce that clings perfectly to fluffy rice or warm naan.
Ingredients You’ll Need
The beauty of Indian Butter Chickpeas is how simple the ingredient list is, while still packing big, layered flavors into every spoonful. Every spice, aromatic, and blend-in helps build the cozy, restaurant-style sauce you’ll want to scoop up with abandon.
- Butter: This is what gives the dish its silky richness; unsalted lets you adjust the salt perfectly.
- Vegetable Oil: Helps the butter from browning too quickly and keeps the sauce smooth.
- Onion: Finely chopped onion adds depth and gentle sweetness to the base of the curry.
- Garlic: Fresh minced garlic brings the signature aromatic kick that makes the sauce so irresistible.
- Ginger: Grated ginger brightens the dish with a zesty lift and subtle heat.
- Garam Masala: This classic Indian blend delivers warm, savory aroma and that authentic curry character.
- Ground Cumin: Adds earthiness and a touch of smokiness that complements the tomato base beautifully.
- Ground Coriander: Lends delicate citrusy notes that help balance the richer spices and butter.
- Turmeric: For that golden color and earthy, slightly peppery flavor—plus an antioxidant boost!
- Cayenne Pepper (optional): A pinch brings gentle heat, but you can adjust or leave it out entirely if you’re spice-sensitive.
- Tomato Sauce: The foundation of the creamy gravy—use plain, good-quality tomato sauce for best results.
- Chickpeas: Canned chickpeas offer instant heartiness and soak up the flavors beautifully.
- Heavy Cream or Coconut Cream: Either brings the signature creaminess; use coconut cream for a vegan version.
- Salt: Brings all the flavors into perfect balance—taste and adjust as needed!
- Black Pepper: Adds a subtle background warmth and rounds out the flavors.
- Fresh Cilantro: Sprinkle over the top for a burst of color and herbaceous finish.
- Basmati Rice or Naan: Essential for scooping up every drop of that luscious sauce.
How to Make Indian Butter Chickpeas
Step 1: Sauté Aromatics
Start by heating the butter and vegetable oil together in a roomy skillet or saucepan over medium heat. Once melted and shimmering, toss in your chopped onion and sauté for 5 or 6 minutes, stirring occasionally. You want the onion soft, translucent, and just turning golden at the edges—this is your flavor foundation! After that, stir in the garlic and ginger and let them sizzle for about a minute until the kitchen smells deeply fragrant and delicious.
Step 2: Bloom the Spices
Sprinkle in the garam masala, cumin, coriander, turmeric, and (if using) a touch of cayenne pepper. Stir these into the onions and let them cook for around 30 seconds. This little step wakes up the spices—the fats help dissolve their aromatic oils, adding richness and depth to your Indian Butter Chickpeas.
Step 3: Add Tomato Sauce and Simmer
Pour in the tomato sauce, stirring well to combine with the spices and aromatics. Bring the mixture up to a gentle simmer. You’ll see it start to thicken and deepen in color as the flavors meld. This is where that classic, restaurant-style curry base forms.
Step 4: Chickpeas Join the Party
Add the drained and rinsed chickpeas to the rich tomato sauce, along with salt and black pepper. Stir well and reduce the heat to low. Let everything cook together for about 10 minutes, stirring now and then so nothing sticks. The chickpeas absorb the sauce, becoming super flavorful.
Step 5: Finish with Cream and Cilantro
Stir in the heavy cream or coconut cream and simmer another 5 minutes, just until everything is piping hot and beautifully creamy. Taste and adjust seasoning if needed. To serve, remove from heat and shower generously with chopped fresh cilantro for that final burst of freshness. Indian Butter Chickpeas are now ready to be devoured!
How to Serve Indian Butter Chickpeas
Garnishes
For maximum flavor and instant curb appeal, always finish your Indian Butter Chickpeas with a generous sprinkle of fresh cilantro. If you’re feeling extra, add a swirl of cream or coconut milk, a few pinches of chili flakes, or even a quick squeeze of lemon for bright acidity. These small touches make the dish feel truly special and vibrant.
Side Dishes
This curry is made for soaking up with fluffy basmati rice or soft, pillowy naan. The grains and bread keep each bite perfectly balanced and help capture every bit of the creamy, savory sauce. For an even more complete meal, pair with a side of cool cucumber raita or crisp, tangy pickled onions.
Creative Ways to Present
Don’t be afraid to think beyond traditional plating for your Indian Butter Chickpeas. Spoon leftovers into a grain bowl with roasted veggies, tuck them into wraps or pitas with crunchy lettuce, or use them as a vibrant filling for baked potatoes. This is a dish that’s as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Indian Butter Chickpeas into an airtight container and keep them in the fridge. They stay fresh and flavorful for up to four days, making them a fantastic meal prep option or next-day lunch.
Freezing
Indian Butter Chickpeas freeze beautifully! Just portion the cooled curry into freezer-safe containers, leaving about an inch of space for expansion. They’ll keep well for up to three months. Defrost overnight in the refrigerator when you’re ready to enjoy again.
Reheating
Warm leftovers in a saucepan over low heat, stirring frequently so the sauce stays perfectly creamy (add a splash of water or cream if needed). The flavors actually deepen after a day or two, so your reheated Indian Butter Chickpeas might taste even more magical.
FAQs
Can I make Indian Butter Chickpeas vegan?
Absolutely! Just use coconut cream and plant-based butter in place of the dairy. The dish remains creamy and satisfying—with a lovely subtle coconut aroma!
How spicy are Indian Butter Chickpeas?
As written, the recipe is quite gentle—with warmth from the spices but only mild heat. You can easily increase or reduce the amount of cayenne pepper to suit your spice tolerance.
Can I use dried chickpeas instead of canned?
Definitely—just soak and cook your dried chickpeas until tender before adding them to the sauce. This takes a bit longer but gives the chickpeas a heartier texture.
What’s the best way to reheat Indian Butter Chickpeas?
Reheat gently in a pan over low heat with a splash of cream or water, stirring often. This keeps the sauce from thickening too much or sticking, and ensures everything heats evenly.
Do Indian Butter Chickpeas taste good the next day?
They’re even better! Like many curries, the flavors meld and develop overnight, making leftovers something to look forward to.
Final Thoughts
I really hope you give these Indian Butter Chickpeas a spot in your regular rotation—they’re so easy, so comforting, and completely crowd-pleasing. Whether you’re a lifelong vegetarian or just looking for a cozy, fuss-free curry to brighten your week, this recipe delivers every time. Enjoy every saucy spoonful!
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Indian Butter Chickpeas Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Indian Butter Chickpeas recipe is a creamy and flavorful vegetarian dish that is perfect for a cozy dinner. The combination of spices, chickpeas, and cream creates a satisfying meal that pairs well with rice or naan.
Ingredients
For the Butter Chickpeas:
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) tomato sauce
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1/2 cup heavy cream or coconut cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- cooked basmati rice or naan for serving
Instructions
- In a large skillet, melt butter with oil over medium heat. Add onion and sauté until softened and lightly golden.
- Stir in garlic and ginger, cooking for 1 minute.
- Add garam masala, cumin, coriander, turmeric, and cayenne, and cook for another 30 seconds.
- Pour in tomato sauce, stir well, and bring to a simmer.
- Add chickpeas, salt, and pepper. Reduce heat and cook for 10 minutes.
- Stir in cream and simmer for 5 more minutes until heated through.
- Remove from heat, sprinkle with fresh cilantro, and serve hot with rice or naan.
Notes
- For a vegan version, use coconut cream instead of heavy cream and plant-based butter.
- Adjust spice level by increasing or decreasing cayenne pepper.
- This dish can be made ahead and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 8 g
- Sodium: 660 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 35 mg
