If you’re craving a rich, comforting, and vibrant dish that feels like a warm hug on a plate, you have to try this Indian Butter Chickpeas Recipe. It’s a wonderful twist on the classic Indian flavors, showcasing creamy butter-infused tomato sauce perfectly seasoned with aromatic spices and tender chickpeas that soak up every bit of flavor. Whether you’re a longtime fan of Indian cuisine or new to its magic, this recipe brings a delightful balance of spice, creaminess, and fresh zest, sure to become a favorite go-to meal anytime you want something hearty yet simple.
Ingredients You’ll Need
Getting this delicious Indian Butter Chickpeas Recipe just right means focusing on a handful of simple but impactful ingredients. Each one plays a unique role, from the buttery richness to the fragrant spices that create the dish’s signature depth and color.
- Butter (or vegan butter): This creates the luscious, creamy base that coats every chickpea in flavor.
- Canned chickpeas: The star protein, tender and perfect for soaking up the spiced sauce.
- Red onion: Adds gentle sweetness and texture when sautéed to softness.
- Garlic cloves: For that unmistakable savory kick that brightens the dish.
- Fresh ginger: Grated to add warmth and a slightly zesty, aromatic lift.
- Tomato paste: Concentrates the tomato flavor and deepens the sauce’s richness.
- Turmeric powder: Brings a golden hue and subtle earthiness to the mix.
- Ground cumin: Provides that smoky, nutty undertone intrinsic to Indian cooking.
- Ground coriander: Adds a citrusy, floral brightness that balances the spices.
- Chili powder (or fresh red chili): A touch of heat to tantalize your taste buds.
- Garam masala: A fragrant spice blend essential for authentic flavor depth.
- Salt: Enhances all the flavors and balances the dish.
- Crushed tomatoes: The luscious base that melds everything together beautifully.
- Heavy cream (or coconut milk): Adds silky smoothness and richness to the sauce.
- Lemon juice: A squeeze of brightness to perfectly finish the dish.
- Chopped cilantro: For that fresh, herbaceous garnish that brings everything alive.
How to Make Indian Butter Chickpeas Recipe
Step 1: Sauté Aromatics
Start by melting the butter in a large pan over medium heat. Once the butter is melted and shimmering, add the diced red onion and cook it slowly for about 5 to 6 minutes until it becomes soft and translucent. This is the foundation of your dish, where sweetness starts to develop. Next, stir in the minced garlic and grated ginger, cooking for just another minute to release their tantalizing aromas without letting them brown.
Step 2: Build Flavor with Spices
Now it’s time to bring in the spices that give this Indian Butter Chickpeas Recipe its character. Add the tomato paste along with turmeric, ground cumin, ground coriander, chili powder, garam masala, and a pinch of salt directly into the pan. Cook this mixture for 1 to 2 minutes, stirring constantly to toast the spices and unlock the complex layers of flavor, creating a fragrant, richly colored base for the sauce.
Step 3: Simmer the Sauce
Pour in the canned crushed tomatoes, stirring everything together to combine all those incredible flavors. Allow the sauce to simmer gently, deepening the taste and allowing it to thicken just a bit. For a velvety, smooth sauce, feel free to use an immersion blender to blend this mixture before adding the chickpeas—this technique creates an irresistibly creamy texture that clings to every bite.
Step 4: Add Chickpeas and Cook
Once your sauce is perfectly simmered, toss in the drained and rinsed chickpeas. Let them simmer in the sauce for about 10 minutes. This not only heats them through but also gives the chickpeas the chance to absorb all those bold, buttery, and spiced flavors, making each bite comforting and satisfying.
Step 5: Finish with Cream and Lemon
Turn the heat to low and stir in the heavy cream or coconut milk, depending on your preference. This final touch brings a luscious creaminess to the dish, making it decadently smooth. A squeeze of fresh lemon juice brightens the whole pan, balancing the richness with a subtle zing that truly elevates the overall taste. Simmer gently for a few more minutes until everything is perfectly warmed through.
Step 6: Serve and Enjoy
Before serving, sprinkle the dish generously with chopped cilantro for a pop of fresh color and herbaceous flavor. Serve this Indian Butter Chickpeas Recipe piping hot alongside fluffy basmati rice, warm naan, or soft roti to soak up all that incredible sauce. It’s a meal that feels indulgent yet wholesome every time.
How to Serve Indian Butter Chickpeas Recipe
Garnishes
Fresh chopped cilantro is the classic garnish that adds a burst of color and fresh aroma that contrasts beautifully with the creamy, spiced chickpeas. For a little extra flair, you might add a thin drizzle of cream or a sprinkle of toasted cumin seeds to enhance the dish’s visual and flavor profiles even further.
Side Dishes
This dish naturally pairs wonderfully with warm, fluffy basmati rice, which helps soak up the rich and flavorful sauce. Soft naan bread or roti are perfect for scooping and make for a satisfying hand-held accompaniment. For a lighter option, serve with a crisp cucumber salad or a cooling raita to balance the spices and create a perfectly rounded meal.
Creative Ways to Present
Bring some fun to the table by serving the Indian Butter Chickpeas Recipe in individual bowls with a swirl of cream and a sprinkle of fresh herbs on top. Alternatively, turn it into a hearty wrap using warmed flatbread, adding some fresh greens and tangy pickles. For gatherings, consider presenting it in a beautiful clay pot or rustic serving dish to enhance the inviting appeal.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to preserve the rich flavors and creamy texture. When ready to eat, give it a good stir as the sauce may thicken and the flavors will deepen overnight.
Freezing
You can freeze Indian Butter Chickpeas Recipe for longer storage—just pop it into a freezer-safe container. Freeze for up to 2 months. When thawed, the texture and flavors remain delightful, making it an easy meal to enjoy later with minimal effort.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking and encourage even warmth. You may want to add a splash of water or cream as it reheats to bring back that silky sauce consistency. Microwaving is fine too, just cover and heat in short bursts, stirring in between.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just remember to soak them overnight and cook them thoroughly before using. This will ensure they’re tender and ready to absorb all the beautiful flavors in the Indian Butter Chickpeas Recipe.
Is there a vegan version of this dish?
Yes! Swap the butter for vegan butter or oil, and use coconut milk instead of heavy cream to keep the dish creamy and decadent without any animal products—still incredibly delicious.
How spicy is this recipe?
The heat level is moderate and can be adjusted easily by varying the amount of chili powder or fresh chili you add. For a milder version, simply reduce the chili or omit it entirely; for a spicier kick, add a bit more.
What can I substitute for garam masala?
If you don’t have garam masala on hand, a simple blend of cinnamon, cloves, cumin, and coriander in small amounts can mimic the warm, fragrant qualities it adds. But garam masala is truly worth picking up for authentic flavor.
Can I prepare this dish ahead of time?
Definitely! The flavors of the Indian Butter Chickpeas Recipe actually deepen and improve after a few hours or even overnight, making it a perfect candidate for make-ahead meals or entertaining.
Final Thoughts
This Indian Butter Chickpeas Recipe is one of those dishes that feels like a celebration of simple ingredients and bold spices coming together in perfect harmony. It’s creamy, comforting, and incredibly satisfying—not to mention, quick enough for a weeknight dinner but special enough for guests. Give it a try and let your kitchen fill with those irresistible aromas that only authentic Indian cooking can bring!
Print
Indian Butter Chickpeas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Indian Butter Chickpeas is a rich, creamy, and flavorful vegetarian dish made by simmering chickpeas in a spiced tomato-based butter sauce, finished with cream and fresh lemon juice. This comforting recipe combines sautéed aromatics, warm spices, and a smooth sauce to create a hearty meal perfect for serving with rice, naan, or roti.
Ingredients
Butter Sauce and Aromatics
- 2 tbsp butter (or vegan butter)
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
Spices
- 1 tsp tomato paste
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp chili powder (or 1 diced red chili)
- 2 tsp garam masala
- 0.5 tsp salt
Main Ingredients
- 540g canned chickpeas, drained and rinsed
- 1 x 400g can crushed tomatoes
Finishing Touches
- 125ml heavy cream (or coconut milk for a vegan version)
- Juice of ¼ – ½ lemon
- Chopped cilantro, for garnish
Instructions
- Sauté aromatics: In a large pan, melt the butter over medium heat. Add the diced onion and cook for 5–6 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute to release their aromas.
- Build flavor: Add the tomato paste, turmeric powder, ground cumin, ground coriander, chili powder (or diced red chili), garam masala, and salt to the pan. Cook the spices with the aromatics for 1–2 minutes to deepen and develop the flavors, stirring frequently to prevent burning.
- Simmer the sauce: Pour in the crushed tomatoes and stir well to combine all the ingredients. Bring the mixture to a gentle simmer. For a smoother and creamier sauce, use an immersion blender to blend the tomato mixture at this stage before adding the chickpeas.
- Add chickpeas: Stir in the drained and rinsed chickpeas into the simmering sauce. Let the chickpeas cook in the sauce for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finish the dish: Lower the heat to low and stir in the heavy cream or coconut milk, along with the juice of ¼ to ½ lemon, depending on your taste preference. Simmer gently for a few more minutes until the dish is heated through and the flavors are well combined.
- Serve: Garnish the butter chickpeas with chopped fresh cilantro. Serve hot alongside steamed rice, naan bread, or roti for a delicious, satisfying meal.
Notes
- For a vegan version, substitute butter with vegan butter and heavy cream with coconut milk.
- If you prefer a spicier dish, increase the amount of chili powder or add finely chopped fresh chilies.
- Using an immersion blender for a smoother sauce is optional but recommended for creamier texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust salt and lemon juice according to taste for balanced seasoning.
