Name: Easy Indian Butter Chickpeas Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 4 tablespoons butter, divided; 4 tablespoons heavy cream; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon freshly grated ginger; 2 tablespoons garam masala; 2 teaspoons curry powder; 1 teaspoon turmeric; 1 teaspoon cayenne pepper (adjust to taste); ¼ teaspoon ground cumin; ¼ teaspoon salt; 1 (6 oz / 170 gr) can tomato paste; 1 (14 oz / 400 gr) can diced tomatoes; 1 (14 oz / 400 gr) can full-fat coconut milk (recommended: Aroy-D); 3 (15.5 oz / 440 gr) cans chickpeas, drained and rinsed; 1 tablespoon cornstarch (or arrowroot powder)

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Introduction

Easy Indian Butter Chickpeas is a comforting and flavorful vegetarian dish that combines creamy spices with tender chickpeas. It’s perfect for a quick weeknight meal or serving guests who love rich, aromatic curries.

The image shows two round white bowls filled with food placed on a wooden table. Each bowl is divided into two even half layers: one half with white rice sprinkled with small green herb pieces, and the other half with a thick orange chickpea curry sauce, dotted with whole chickpeas and garnished with small green herbs. A clear glass of water sits to the side of the nearest bowl, a silver fork rests near the bottom left corner, and a blue and white striped cloth napkin is under the top bowl. The wooden table has a rustic look with visible knots and grain patterns. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons butter, divided
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoons garam masala
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon cayenne pepper (adjust to taste)
¼ teaspoon ground cumin
¼ teaspoon salt
1 (6 oz / 170 g) can tomato paste
1 (14 oz / 400 g) can diced tomatoes
1 (14 oz / 400 g) can full-fat coconut milk
3 (15.5 oz / 440 g) cans chickpeas, drained and rinsed
1 tablespoon cornstarch (or arrowroot powder)
4 tablespoons heavy cream

Instructions

Step 1: Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the chopped onion and a pinch of salt, then sauté for about 5 minutes until translucent, stirring occasionally.
Step 2: Add the minced garlic and cook for 1 minute until fragrant.
Step 3: Stir in the grated ginger and all the spices: garam masala, curry powder, turmeric, cayenne pepper, cumin, and salt. Cook for 30 seconds until fragrant, then add the tomato paste and mix well.
Step 4: Pour in the diced tomatoes along with water filled to three-quarters of the can. Bring the mixture to a low simmer, cover, and cook for 10 minutes, stirring occasionally.
Step 5: Remove the pot from heat and add the coconut milk. Use an immersion blender to purée the sauce until smooth and creamy.
Step 6: Return the pot to the stove, add the drained chickpeas, and stir well. Cover and gently simmer for 20 to 25 minutes, stirring occasionally.
Step 7: In a small bowl, whisk together the cornstarch and heavy cream to make a slurry. Add this and the remaining 2 tablespoons of butter to the pot. Simmer for another 5 minutes, stirring carefully until the sauce thickens.
Step 8: Taste and adjust seasoning as needed. Garnish with chopped fresh cilantro or parsley before serving.

Tips & Variations

For a richer flavor, use ghee instead of butter when sautéing the spices.
Adjust the cayenne pepper to control the heat level according to your taste.
Serve with basmati rice or warm naan for a complete meal.
You can substitute coconut milk with heavy cream or Greek yogurt for a different creamy texture.
Add spinach or kale in the last 10 minutes of simmering for added greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally, or microwave until heated through. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled halfway with white rice topped with small green herb bits on the left side, and thick orange chickpea curry with visible whole chickpeas on the right side, also sprinkled with green herbs. The bowl sits on a white marbled textured surface with a fork placed nearby, two clear glasses of water beside the bowl, and another similar white bowl in the background on a blue and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but they need to be soaked overnight and cooked until tender before adding to the curry. This will require additional time compared to canned chickpeas.

Is this recipe vegan-friendly?

To make it vegan, replace the butter with oil or vegan butter and substitute heavy cream with coconut cream or cashew cream.