If you love bold flavors and creamy, comforting dishes, you’re in for a treat with Indian Butter Chickpeas! This dish takes all the rich, spiced goodness of classic butter chicken and gives it a vegetarian twist with tender chickpeas. It’s the perfect balance of warmth, creaminess, and a little bit of spice—ideal for cozy nights in or impressing guests with a homemade Indian-inspired feast. Trust me, once you try this, it’ll be on repeat in your kitchen!
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Why You’ll Love Indian Butter Chickpeas
This recipe isn’t just about cooking—it’s about bringing restaurant-quality flavors right to your own table. Whether you’re looking for an easy weeknight meal or something impressive yet simple, this dish delivers. Here’s why it’s a must-try:
Easy to Make: No complicated techniques—just simple steps for a delicious dish. Rich and Creamy: A luscious, spiced tomato-based sauce that’s downright addictive. Protein-Packed: Chickpeas make this dish hearty and satisfying. Vibrant Flavors: A beautiful blend of warming Indian spices that’s both comforting and exciting. Great for Meal Prep: Tastes even better the next day as the flavors meld together!
Ingredients
(Note: The full ingredient list with measurements is in the recipe card below.)
Key Ingredients in Indian Butter Chickpeas
Chickpeas: The heart of the dish! They soak up all the flavors beautifully. Tomato Puree: Creates the rich, velvety base of the sauce. Butter & Cream: The key to achieving that signature silky, buttery texture. Garam Masala & Spices: A mix of cumin, coriander, turmeric, and garam masala adds warmth and depth. Garlic & Ginger: Essential for that bold, aromatic Indian flavor. Cilantro: A fresh, bright finishing touch that enhances every bite.
Instructions
Sauté the Aromatics:
Heat butter in a large pan over medium heat. Add minced garlic and ginger, stirring until fragrant.
Cook the Spices:
Stir in garam masala, cumin, coriander, turmeric, and paprika. Let the spices bloom for about a minute to release their flavors.
Add the Tomato Base:
Pour in the tomato puree and let it simmer for a few minutes, allowing the flavors to meld.
Simmer the Chickpeas:
Add the drained chickpeas, stirring to coat them in the rich sauce. Let everything cook for 10-15 minutes, stirring occasionally.
Finish with Butter & Cream:
Stir in the butter and heavy cream, letting the sauce become silky smooth.
Season & Serve:
Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve warm.
How to Serve Indian Butter Chickpeas
With Rice: Serve over steamed basmati rice or fragrant jasmine rice. With Naan: Scoop up the creamy sauce with warm, fluffy naan bread. Over Quinoa: A high-protein, gluten-free alternative to rice. With a Side Salad: A fresh cucumber and tomato salad adds a refreshing contrast. As a Bowl: Top with yogurt, avocado, and extra herbs for a hearty, wholesome meal.
Additional Tips
Toast Your Spices: Dry toasting your spices before adding them to the dish deepens their flavors. Make It Vegan: Swap butter for coconut oil and heavy cream for coconut milk. Add Heat: Love spice? Add chopped chilies or a pinch of cayenne. Store & Reheat: Leftovers keep well in the fridge for up to 4 days and taste even better the next day!
FAQ
Q1: Can I use dried chickpeas instead of canned? A1: Yes! Soak dried chickpeas overnight, then cook until tender before using in the recipe.
Q2: Can I make this dish dairy-free? A2: Absolutely! Use coconut cream or cashew cream instead of heavy cream and swap butter for oil.
Q3: How can I make this dish spicier? A3: Add extra red chili powder, cayenne pepper, or fresh chopped chilies to the sauce.
Q4: Can I freeze Indian Butter Chickpeas? A4: Yes! Store in an airtight container and freeze for up to 3 months. Thaw and reheat on the stove.
Q5: What other proteins can I use? A5: Paneer, tofu, or even lentils make great substitutes if you want variety.
Q6: How do I prevent the sauce from curdling? A6: Make sure the heat is low when adding cream, and stir continuously to keep the texture smooth.
Q7: What’s the best way to reheat leftovers? A7: Warm it gently on the stove over low heat, adding a splash of water or cream if needed to loosen the sauce.
Q8: Can I prepare this in advance? A8: Yes! You can make the sauce ahead of time and store it in the fridge for up to 3 days before adding the chickpeas and reheating.
Q9: What sides pair well with this dish? A9: A simple cucumber raita, pickled onions, or roasted vegetables complement it beautifully.
Q10: Can I double the recipe for meal prep? A10: Absolutely! This dish is perfect for batch cooking and reheats wonderfully throughout the week.
Final Thoughts
Indian Butter Chickpeas are everything you want in a meal—creamy, comforting, and bursting with bold flavors. Whether you’re a chickpea lover or just exploring Indian-inspired dishes, this one’s a winner. Give it a try and let me know how you love to serve it!
Print
Indian Butter Chickpeas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
This Indian Butter Chickpeas recipe is a rich and creamy vegetarian twist on butter chicken. Featuring aromatic spices, tender chickpeas, and a luscious tomato-cream sauce, it’s perfect for serving with jasmine rice or naan. A comforting, protein-packed meal ready in under 30 minutes!
Ingredients
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4 tbsp unsalted butter
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1 yellow onion, finely chopped
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1 tsp kosher salt, divided (or more to taste)
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1/2 cup tomato paste
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1/2 serrano chile, seeded and finely chopped
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1 tbsp grated or finely chopped peeled ginger
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2 (14.5-oz) cans chickpeas, drained and rinsed
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1/8 tsp baking soda
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1 tsp garam masala
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1 tsp ground cumin
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1 tsp Kashmiri chili powder (or 3/4 tsp paprika + 1/4 tsp cayenne)
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1 cup heavy cream
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1 tbsp dried fenugreek leaves (kasoori methi, optional)
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1/4 cup finely chopped fresh cilantro
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Cooked jasmine rice or naan, for serving
Instructions
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Sauté Aromatics – In a large skillet, melt butter over medium heat. Add onion and 1/2 tsp salt; cook until softened (~7 minutes). Stir in tomato paste and cook, stirring constantly, until darkened (4-5 minutes). Add serrano chile and ginger; cook until fragrant (~1 minute).
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Toast Spices & Chickpeas – Stir in chickpeas and baking soda. Add garam masala, cumin, and chili powder; cook, stirring frequently, until fragrant (~30 seconds).
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Simmer the Sauce – Stir in heavy cream, fenugreek (if using), remaining 1/2 tsp salt, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low. Let it simmer, stirring occasionally, until the sauce thickens (10-15 minutes).
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Serve & Garnish – Taste and adjust salt if needed. Spoon chickpeas over rice or naan and sprinkle with chopped cilantro. Enjoy warm!
Notes
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Substitute coconut milk for a dairy-free option.
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Adjust spice levels by adding more chili powder or an extra serrano chile.
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Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of water.
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 65mg