Indian Butter Chickpeas Recipe
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, or this tofu tikka masala.
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.
Indian Butter Chickpeas Recipe
Ingredients
- 2 tablespoon butter
- 540 g chickpeas drained and rinse
- 1 red onion diced
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon tomato paste
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon chili powder or 1 red chili diced
- 2 teaspoon garam masala
- 0.5 teaspoon salt
- 400 g tinned crushed tomatoes
- 125 ml heavy cream or coconut milk
- ¼ - ½ lemon juice
- Chopped cilantro to garnish
Method
- Heat the butter in your pan until melted, and then add the onion and saute for 5-6 minutes.2 tablespoon butter, 1 red onion
- Add the garlic and grated ginger, cooked for another minute, before adding in the tomato paste and all of your spices/seasonings. Cook for a minute or two, stirring the mixture together.2 garlic cloves, 1 tablespoon fresh ginger, 1 teaspoon tomato paste, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon chili powder or 1 red chili, 2 teaspoon garam masala, 0.5 teaspoon salt
- Add the crushed tomatoes. At this point, you could blend the sauce until smooth but you could also leave it as is if you prefer.400 g tinned crushed tomatoes
- Stir in the chickpeas and simmer them in the sauce for 10 minutes.540 g chickpeas
- Finally, stir in the cream and lemon juice on low heat until warmed through, and then top the curry with the fresh cilantro.125 ml heavy cream or coconut milk, ¼ - ½ lemon juice, Chopped cilantro to garnish
Delicious! I love the amount of spices this calls for. I doubled the recipe and added in some boiled potatoes. I served this over basmati rice and it was a hit with my family. My toddlers gobbled it up too! I will be making this again and checking out your other recipes.
I see the picture has vegetable stock but it’s not in the recipe. Are we adding that?
I’m cooking tonight, can’t wait! Thank you ☺️
Hey Emma, in the initial version of this recipe I added some veg stock, but I prefer it without as the sauce is much thicker and creamier! You could keep a little to hand if you want to thin out the sauce, or just use water if needed!
Really tasty, we use coconut milk and vegan butter, and it's so easy made. Will definetly be one of our go to recipes. ❤️
so glad you liked it!