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Easy Indian Butter Chickpeas: Creamy & Flavorful Recipe

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Discover the rich, creamy goodness of Indian Butter Chickpeas, a fantastic vegetarian alternative to butter chicken. This dish is bursting with fragrant spices and is surprisingly simple to prepare on a weeknight.

Ingredients

Scale
  • 2 (15-ounce) cans of chickpeas, rinsed and drained
  • 1 (28-ounce) can of canned crushed tomatoes
  • 1 large yellow onion, finely diced
  • 1 tablespoon of minced fresh garlic (about 3–4 cloves)
  • 1 tablespoon of freshly grated or finely minced ginger
  • 3–4 tablespoons of unsalted butter, divided
  • 1/2 cup of heavy cream
  • 1–1.5 teaspoons of garam masala
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of turmeric powder
  • 1–2 teaspoons of Kashmiri chili powder
  • 1–2 teaspoons of kasoori methi (dried fenugreek leaves), crushed
  • 1 teaspoon of sugar
  • Salt, to taste

Instructions

  1. Prepare Your Aromatics: Finely dice the onion, mince the garlic, and grate the ginger. Measure out all dry spices into a small bowl and rinse and drain the chickpeas.
  2. Sauté the Onions: In a large pot or Dutch oven, melt about 2 tablespoons of butter over medium heat. Add the diced onion and a pinch of salt, cooking gently until soft and translucent, about 8-10 minutes.
  3. Add Ginger, Garlic, and Spices: Stir in the minced ginger and garlic, cooking for about a minute until fragrant. Add all measured dry spices and stir constantly for about 30 seconds.
  4. Introduce the Tomatoes: Pour the crushed tomatoes into the pot, along with another pinch of salt and the teaspoon of sugar. Bring to a gentle simmer, then reduce heat to low, cover, and cook for about 15-20 minutes.
  5. Blend for Smoothness (Optional but Recommended): Turn off the heat and use an immersion blender to blend the tomato base until smooth. Alternatively, transfer batches to a regular blender and return to the pot.
  6. Simmer with Chickpeas: Add the rinsed and drained chickpeas to the pot, stirring to coat. Add about half a cup of water or vegetable broth if the sauce is too thick, and simmer for another 10-15 minutes.
  7. Finish with Cream and Butter: Stir in the heavy cream and remaining 1-2 tablespoons of butter. Add the kasoori methi, crushing it between palms as you sprinkle it in, and warm through for a few minutes.
  8. Taste and Adjust: Taste the butter chickpeas and adjust salt, sugar, or spices as needed.
  9. Serve: Garnish with fresh cilantro if desired, and serve hot with basmati rice, naan bread, or roti.

Nutrition

Keywords: Don't skip on the kasoori methi for authentic flavor. Blending the tomato base creates a silky sauce, and allowing the dish to rest overnight enhances the flavors.

Find it online: https://homebitesia.com/easy-indian-butter-chickpeas-creamy-flavorful-recipe/