Indian Butter Chickpeas Recipe

Introduction

Indian Butter Chickpeas is a rich and comforting dish that combines creamy tomato-based sauce with aromatic spices and tender chickpeas. It’s a vegetarian delight that pairs beautifully with jasmine rice or naan, making it perfect for any meal.

Ingredients

• 4 tbsp. unsalted butter
• 1 yellow onion, finely chopped
• 1 tsp. (or more) kosher salt, divided
• 1/2 cup tomato paste
• 1/2 serrano chile, seeded, finely chopped
• 1 tbsp. grated or finely chopped peeled ginger
• 2 (14.5-oz.) cans chickpeas, drained and rinsed
• 1/8 tsp. baking soda
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1 tsp. Kashmiri chili powder or 3/4 tsp. paprika plus 1/4 tsp. cayenne pepper
• 1 cup heavy cream
• 1 cup water
• 1 tbsp. dried fenugreek leaves or kasoori methi (optional)
• 1/4 cup fresh cilantro leaves, torn or coarsely chopped
• Cooked jasmine rice or naan, for serving

Instructions

1. Step 1: In a large, high-sided skillet over medium heat, melt the butter. Add the chopped onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onion is softened, about 7 minutes. Stir in the tomato paste and cook constantly until it darkens, about 4 to 5 minutes. Add the serrano chile and ginger, cooking and stirring until fragrant and the tomato paste starts to stick to the pan, about 1 minute more.
2. Step 2: Add the drained chickpeas and baking soda, stirring to combine. Sprinkle in the garam masala, cumin, and chili powder. Cook while stirring frequently until the spices become fragrant and fully incorporated, about 30 seconds.
3. Step 3: Pour in the heavy cream, 1 cup of water, dried fenugreek leaves if using, and the remaining 1/2 teaspoon of salt. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Let it simmer gently, stirring occasionally, until the sauce thickens and reduces, about 10 to 15 minutes. Taste and adjust salt as needed. Finish by topping with fresh cilantro.
4. Step 4: Serve by dividing cooked jasmine rice or naan among bowls or plates. Spoon the warm chickpea mixture generously over the rice or alongside the naan.

Tips & Variations

• For a dairy-free version, substitute butter with oil and use coconut cream instead of heavy cream.
• If you prefer less heat, reduce or omit the serrano chile and adjust the chili powder to taste.
• Dried fenugreek leaves add a distinctive aroma but can be omitted if unavailable without compromising flavor significantly.
• Using canned chickpeas is convenient, but cooking dried chickpeas from scratch can give a fresher texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply replace the butter with vegetable oil or vegan butter, and use coconut cream or another plant-based cream instead of heavy cream.

What can I serve with Indian Butter Chickpeas?

This dish pairs wonderfully with jasmine rice, basmati rice, naan, or any flatbread to soak up the creamy sauce.