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