This gorgeous and easy Indian Butter Chickpeas recipe is a rich, creamy, and comforting dish inspired by the classic Indian butter chicken, but made entirely vegetarian. Chickpeas simmered in a spiced, buttery tomato sauce create a meal that’s both hearty and full of flavor. It’s a one-pan recipe that comes together in just 30 minutes, making it perfect for busy weeknights!

If you love this dish, try my Chickpea & Spinach Curry, a lighter, veggie-packed alternative. You might also like my Butter Bean Curry, a similar creamy dish with butter beans instead.

These Indian butter chickpeas go well with basmati rice, garlic naan or roti, or cucumber raita – a cooling yogurt-based dip to balance the heat.

Ingredient Notes

Here’s what makes this curry so flavorful, plus some swaps:

• Chickpeas: Use canned chickpeas for convenience, or soak and cook dried chickpeas in advance.
  
• Butter: Adds a rich, velvety texture to the sauce. Swap for ghee for a more traditional taste or vegan butter for a plant-based version.
  
• Spices (Turmeric, Cumin, Coriander, Garam Masala, Chili Powder): This blend creates a deep, aromatic flavor. Adjust the chili powder to control spice levels to suit your own tastes!
  
• Tomato Paste & Crushed Tomatoes: Build a deep, rich base for the sauce. Use fire-roasted tomatoes for even more depth. Passata will also work great!
  
• Heavy Cream or Coconut Milk: Adds creaminess to balance the spices. Coconut milk is a great option for a dairy-free version.
  
• Lemon Juice: Enhances the flavors and adds brightness to the sauce.
  
• Cilantro: Brings freshness to balance the rich sauce. Swap for parsley if needed.

Variations & Substitutions

• Make it vegan: Use vegan butter and coconut milk instead of dairy.
• Want more protein? Add cubed paneer, tofu, or extra chickpeas.
• For a spicier version – Add extra chili powder or fresh diced chilis.

How To Make This Indian Butter Chickpeas Recipe

The full recipe is below, but here’s a quick step-by-step guide:

1. Sauté the Aromatics

Heat your butter in a pan until melted, then add the diced onion and sauté for 5-6 minutes. Stir in your minced garlic and ginger, cooking for another minute.

2. Build the Flavor

Add the tomato paste, turmeric, cumin, coriander, garam masala, chili powder, and salt. Cook for 1-2 minutes, stirring to toast the spices.

3. Simmer the Sauce

Pour in your crushed tomatoes and mix well. I opt to blend the sauce at this point until smooth, but you could leave it as it is if you prefer!

4. Add Chickpeas & Cream

If you’ve blended your sauce, return it to the pan. Then, stir in your canned chickpeas and simmer the curry for 10 minutes until the chickpeas have softened and the sauce has reduced a little. Reduce the heat and stir in your cream or coconut milk and the lemon juice.

Simmer the finished dish until warmed through and serve with the fresh chopped cilantro scattered over the top.

Top Tips \ Chef’s Notes

Here are a few useful tips for making the most out of this butter chickpea curry!

• Toast the spices: Cooking the spices for a minute enhances their depth and aroma.
  
• Blend for a smoother sauce: If you prefer a creamier curry, blend the tomato mixture before adding the chickpeas. This is my personal preference, but if you don’t have a blender then it won’t affect the taste of the finished dish!

Storage

Store any leftovers in the fridge in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use dried chickpeas?
Yes! Soak overnight and cook until tender before using.

Is this curry spicy?
It has a mild heat, but you can adjust the spice level by adding more or less chili powder.

Can I make this dairy-free?
Absolutely! Use coconut milk instead of cream and vegan butter.

Can I make it ahead of time?
Yes! The flavors develop even more when left overnight.