If you are craving a dish that’s both comforting and packed with vibrant flavors, this Indian Butter Chickpeas Recipe is exactly what you need. This creamy, spiced chickpea curry brings together a rich tomato base, fragrant spices, and velvety butter and cream, creating a mouthwatering vegetarian delight that’s perfect for any day of the week. Whether you enjoy it with warm naan or fluffy basmati rice, this Indian Butter Chickpeas Recipe promises a bowl of pure, heartwarming satisfaction that never fails to impress.
Ingredients You’ll Need
Putting together this Indian Butter Chickpeas Recipe requires a handful of simple but essential ingredients. Each one plays a crucial role in balancing the richness, spice, and texture that make this dish so incredible. Here’s what you’ll gather:
- Chickpeas: Two cans (or about 3 cups cooked) provide the hearty, creamy base full of protein and texture.
- Vegetable oil: Helps in tempering the spices and sautéing the aromatics for a perfect flavor foundation.
- Cumin seeds: Adds that warm, nutty aroma right from the start.
- Onion: Finely chopped and cooked till golden, it brings sweetness and depth to the sauce.
- Garlic and ginger: Minced and grated respectively, for that signature aromatic punch.
- Crushed tomatoes & tomato paste: These create a rich, tangy, and thick base for the curry.
- Garam masala, ground coriander, ground cumin, turmeric, and red chili powder: Each spice adds layers of warmth, earthiness, and a hint of heat.
- Heavy cream & unsalted butter: The creamy duo that lends indulgence and smooths out the spices perfectly.
- Fresh cilantro: Garnishes with a pop of herby freshness.
- Salt: To bring out and balance all the flavors.
How to Make Indian Butter Chickpeas Recipe
Step 1: Heat the Oil and Toast Cumin Seeds
Begin by warming up 2 tablespoons of vegetable oil in a skillet over medium heat. Once the oil is hot, toss in a teaspoon of cumin seeds and let them sizzle and pop for a few seconds. This step creates a flavorful base that’ll infuse the dish with a subtle smoky earthiness right from the start.
Step 2: Sauté the Onions
Next, add one finely chopped onion to the pan and cook it gently until it turns golden brown. This step requires patience, as slow sautéing lets the onions develop a lovely sweetness, which balances the spicy elements in the recipe beautifully.
Step 3: Add Garlic and Ginger
Stir in two cloves of minced garlic and a tablespoon of grated ginger. Cook these aromatics for another one to two minutes until the kitchen fills with their irresistible scent. This blend is essential for building the dish’s signature flavor depth.
Step 4: Incorporate Tomatoes and Tomato Paste
Pour in one can of crushed tomatoes and add a tablespoon of tomato paste. Allow this mixture to simmer and thicken for about five minutes. The acidity from the tomatoes marries perfectly with the spices and creamy elements added later.
Step 5: Spice It Up
Now it’s time to add the magic spices: a teaspoon each of garam masala, ground coriander, and ground cumin, plus half a teaspoon each of turmeric powder and red chili powder. Season with salt to taste. Stir everything together and let it cook for a couple more minutes, letting the spices bloom and impart their warmth throughout.
Step 6: Add Chickpeas and Simmer
Mix in your rinsed and drained chickpeas, ensuring each one is coated with the luscious sauce. Pour in half a cup of water to loosen the consistency to your liking and bring everything to a simmer. Let it gently cook for about ten minutes so the chickpeas soak up all the fragrant flavors.
Step 7: Finish with Cream and Butter
Reduce the heat to low, then stir in half a cup of heavy cream and two tablespoons of unsalted butter. This luscious addition transforms the dish into a velvety, indulgent curry. Heat through gently and adjust the seasoning if needed.
Step 8: Garnish and Serve
Take the pan off the heat and sprinkle fresh chopped cilantro over the dish. The herb’s brightness is the perfect counterpoint to the rich, creamy sauce. Your Indian Butter Chickpeas are now ready to be enjoyed!
How to Serve Indian Butter Chickpeas Recipe
Garnishes
Fresh cilantro is a classic garnish that adds a burst of color and freshness to this dish. If you’re feeling adventurous, a drizzle of cream or a sprinkle of toasted cumin seeds can also enhance the experience beautifully.
Side Dishes
Indian Butter Chickpeas Recipe pairs wonderfully with warm naan or soft roti, soaking up every bit of the luscious sauce. For a wholesome meal, fluffy basmati rice or jeera rice (cumin rice) are excellent choices that complement the spices perfectly.
Creative Ways to Present
For a unique twist, try serving the chickpeas in a warm, hollowed-out pita or as a hearty topping for baked potatoes. You could also turn it into a beautiful grain bowl by adding roasted veggies and greens, making a vibrant, colorful meal.
Make Ahead and Storage
Storing Leftovers
Store leftover Indian Butter Chickpeas in an airtight container in the refrigerator. The flavors actually deepen overnight, making it even more delicious the next day. It’s best consumed within 3 to 4 days for optimal freshness.
Freezing
This dish freezes beautifully, making it a perfect option for meal prep. Transfer cooled chickpeas into a freezer-safe container and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge for gentle reheating.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. Add a splash of water or cream if the sauce thickens too much. Microwaving is also fine—just cover the dish to retain moisture and stir halfway through.
FAQs
Can I make Indian Butter Chickpeas Recipe vegan?
Absolutely! Simply swap the heavy cream with coconut cream or cashew cream and substitute butter with a plant-based vegan butter or additional oil. The dish remains just as flavorful and creamy.
What can I use instead of canned chickpeas?
If you prefer, you can use dried chickpeas that you’ve soaked overnight and cooked until tender. Just make sure they’re fully cooked before adding them to the curry.
How spicy is this Indian Butter Chickpeas Recipe?
The recipe has a mild to moderate heat level, thanks to the red chili powder. You can easily adjust the amount of chili to suit your taste, adding more for extra kick or less for a gentler flavor.
Is this recipe gluten-free?
Yes! This entire dish is naturally gluten-free, making it a great option for anyone with gluten sensitivities or those following a gluten-free diet.
Can I use dried spices instead of fresh garlic and ginger?
While fresh garlic and ginger offer the best aroma and flavor, you can substitute with garlic powder and ground ginger in a pinch. Just keep in mind that fresh ingredients provide a livelier taste.
Final Thoughts
There is something incredibly satisfying about a well-made curry that’s creamy, spiced, and comforting all at once. This Indian Butter Chickpeas Recipe has become a beloved favorite for so many because it’s easy to prepare, packed with warmth and richness, and absolutely delicious. I encourage you to give it a try—you might just find your new go-to vegetarian dish that feels like a warm hug on a plate!
Print
Indian Butter Chickpeas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Indian Butter Chickpeas is a rich and flavorful vegetarian dish that combines tender chickpeas simmered in a spiced tomato-based creamy sauce, enhanced with butter and aromatic spices. This comforting recipe is perfect served with steamed rice, naan, or roti, offering a delightful Indian-inspired meal that is both satisfying and easy to prepare.
Ingredients
For the Chickpeas:
- 2 cans (15 oz each) chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated or minced
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt, to taste
For the Creamy Sauce:
- 1/2 cup heavy cream (can substitute with coconut cream for vegan option)
- 2 tablespoons unsalted butter
- Fresh cilantro, chopped for garnish
Instructions
- Heat Oil: In a large skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat until hot but not smoking.
- Add Cumin Seeds: Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant, releasing their nutty aroma.
- Sauté Onions: Add the finely chopped onion and cook, stirring occasionally, until golden brown and soft, about 5-7 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for 1-2 minutes, continuing to stir until the mixture smells fragrant.
- Add Tomatoes: Pour in the crushed tomatoes and tomato paste, mixing well. Let the sauce cook for approximately 5 minutes to thicken and develop flavor.
- Add Spices: Incorporate garam masala, ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Stir thoroughly and cook for another 2-3 minutes to allow the spices to meld.
- Add Chickpeas: Mix in the rinsed and drained chickpeas, ensuring they are well coated with the spiced tomato sauce.
- Simmer: Pour in 1/2 cup of water (adjust for desired sauce consistency), bring to a simmer, and cook for 10 minutes to blend all the flavors together.
- Add Cream and Butter: Reduce heat to low, then stir in the heavy cream and unsalted butter until fully integrated and heated through. Taste and adjust seasoning if needed.
- Garnish: Remove the pan from heat and sprinkle with freshly chopped cilantro for a fresh, vibrant finish.
- Enjoy: Serve the Indian Butter Chickpeas hot with steamed rice, naan, or roti for a comforting and delicious meal.
Notes
- You can substitute heavy cream with coconut cream for a vegan-friendly version of this dish.
- Adjust the red chili powder to control the heat level according to your preference.
- Rinsing canned chickpeas helps reduce sodium and improves flavor.
- This dish pairs well with various Indian breads or plain basmati rice.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
