Best Indian Butter Chickpeas

Why You’ll Love Indian Butter Chickpeas Recipe

You’ll love this recipe because it delivers robust Indian‑style flavour while being friendly to a vegetarian diet. The sauce is indulgent yet balanced: rich because of the butter (or vegan alternative), but brightened by lemon juice and fresh cilantro. It’s ready in around half an hour, meaning it works well for busy weeknights yet still feels special enough for company. Plus, the use of chickpeas gives it hearty texture and protein, making it a satisfying main dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• butter

• canned chickpeas (drained and rinsed)

• red onion (diced)

• garlic cloves (minced)

• fresh ginger (grated)

• tomato paste

• turmeric powder

• ground cumin

• ground coriander

• chili powder or fresh red chili

• garam masala

• salt

• crushed tomatoes (canned)

• heavy cream or coconut milk

• lemon juice

• chopped cilantro for garnish

Directions

1. Heat the butter in a pan until melted. Add the diced red onion and sauté for about 5‑6 minutes until softened.

2. Add the minced garlic and grated ginger, and cook for an additional minute. Then stir in the tomato paste and the spices (turmeric, cumin, coriander, chili powder, garam masala, salt) and cook 1‑2 minutes, stirring so the spices toast and release aroma.

3. Pour in the crushed tomatoes and mix well. At this point, you may optionally use a blender to smooth the sauce (for a more refined texture), or leave it chunky depending on your preference.

4. Return the sauce to the pan (if blended). Stir in the chickpeas and simmer for about 10 minutes, allowing the chickpeas to warm through and the sauce to reduce a little.

5. Reduce the heat and stir in the cream (or coconut milk) and lemon juice. Warm through gently, then remove from heat.

6. Garnish with chopped cilantro and serve.

Servings and timing

Servings: 4 portions
Total time: approx. 25 minutes (Prep & cook combined)
Cook time: 25 minutes

Variations

• Vegan version: Use vegan butter (or ghee alternative if preferred) and substitute coconut milk for heavy cream.

• Add extra protein: Stir in cubed paneer or tofu, or add more chickpeas for an even heartier dish.

• Make it spicier: Increase the chili powder, add fresh diced chilies, or garnish with chili flakes for heat.

• Texture changes: For a super‑smooth sauce, blend the tomato base before adding chickpeas; for a chunkier curry, skip the blender.

• Serve with different bases: Try it over basmati rice, with naan or roti, or even with roasted vegetables for a low‑carb option.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat: gently warm on the stovetop over low heat or use the microwave, stirring occasionally. For longer storage, freeze the curry for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

### 1. Can I use dried chickpeas instead of canned?
Yes — if using dried chickpeas, soak them overnight and cook until tender before using them in the recipe.

### 2. How spicy is this dish?
It has a mild heat by default, but you can adjust the spice level up or down by modifying the amount of chili powder or fresh chilies added.

### 3. Can I make this dairy‑free?
Absolutely. Use vegan butter and substitute coconut milk for heavy cream to make a fully plant‑based version.

### 4. Is this recipe suitable for meal prep?
Yes! The flavours develop even more when the curry sits overnight, so it’s a great option for cooking ahead and reheating.

### 5. What should I serve this with?
This curry goes beautifully with basmati rice, garlic naan, roti, or a simple cucumber raita (yogurt‑based) to cool things down.

### 6. Can I adjust the texture of the sauce?
Yes — for a smoother texture, blend the tomato sauce before adding the chickpeas; if you prefer a chunkier sauce, skip blending.

### 7. How can I add more vegetables?
You can stir in spinach near the end of cooking, or add roasted cauliflower, green peas or cubed potatoes to the base for more veggie content.

### 8. Can I reduce the butter or cream to make it lighter?
Yes, you can reduce the amount of butter and use lower‑fat cream (or more coconut milk) to make it lighter, but keep in mind that the richness is part of the appeal.

### 9. What spices can I substitute if I don’t have them all?
If missing garam masala, you can use a mix of equal parts ground cinnamon, ground cloves, ground cumin and cardamom. If you lack ground coriander, you can leave it out or replace with an extra pinch of cumin to maintain flavour depth.

### 10. How long will leftovers last when frozen?
When stored properly in an airtight container and frozen, this curry will keep for up to three months. Thaw overnight in the fridge and reheat gently before serving.

Conclusion

This Indian Butter Chickpeas recipe brings together the comforting richness of traditional butter chicken with the simplicity and accessibility of chickpeas. Whether you’re cooking for a weeknight meal or want something vegetarian that still feels decadent, this dish delivers. With flexible options for vegan adaptation, spice variation and serving bases, it’s a versatile addition to your recipe repertoire. Give it a try and enjoy a warming, flavour‑packed curry that comes together quickly and satisfies deeply.

Indian Butter Chickpeas

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• Author: Mia
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

A rich, creamy, and flavorful vegan twist on the classic Indian butter chicken, using chickpeas instead of meat. This dish is packed with warming spices, a luscious tomato-coconut sauce, and is perfect served with rice or naan.

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Ingredients

• 2 tablespoons oil (coconut or olive)
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1 can (400g) chopped tomatoes
• 1 tablespoon tomato puree
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400ml) full-fat coconut milk
• 1 teaspoon maple syrup (or other sweetener)
• Salt and pepper, to taste
• Fresh coriander, to garnish

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Instructions

1. Heat the oil in a large pan over medium heat. Add the diced onion and cook for 5–7 minutes until soft and golden.
2. Add the minced garlic and grated ginger, and cook for another 1–2 minutes.
3. Stir in all the spices (garam masala, turmeric, cumin, chili powder, paprika, coriander, cinnamon, and cardamom) and cook for 30 seconds until fragrant.
4. Add the chopped tomatoes and tomato puree. Simmer for 5 minutes to let the flavors meld.
5. Pour in the coconut milk and add the chickpeas. Stir well to combine.
6. Add maple syrup and season with salt and pepper. Let the curry simmer gently for 15–20 minutes, stirring occasionally, until thickened.
7. Serve hot, garnished with fresh coriander, alongside rice or naan.

Notes

• Adjust spice levels to your taste by reducing or increasing chili powder.
• This dish freezes well and can be stored for up to 3 months.
• You can use dried chickpeas that have been soaked and cooked instead of canned.
• Add a squeeze of lemon or lime juice before serving for extra brightness.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 6g
• Sodium: 420mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg