If you love the rich, creamy, and comforting flavors of Butter Chicken, but want a plant-based twist, you’re in for a treat! Indian Butter Chickpeas (also known as Butter Chickpea Masala) bring all the bold, warming spices and velvety tomato-based sauce you crave—without the meat.
This dish is packed with protein, ridiculously flavorful, and perfect for a cozy weeknight dinner. Serve it over fluffy basmati rice or scoop it up with warm naan, and trust me, you’ll be coming back for seconds (or thirds!).
Why You’ll Love Indian Butter Chickpeas
Versatile Perfect as a main dish with rice or naan, or even as a hearty side.
Budget-Friendly Uses pantry staples like canned chickpeas, tomatoes, and spices—no fancy ingredients required!
Quick and Easy Ready in under 30 minutes, making it perfect for busy weeknights.
Customizable Adjust the spice level, swap the cream for coconut milk, or add extra veggies like spinach or bell peppers.
Crowd-Pleasing Even meat lovers won’t miss the chicken! The sauce is rich, creamy, and full of irresistible flavors.
Ingredients
Ingredients in Indian Butter Chickpeas
This dish comes together with simple ingredients that pack a punch.
Chickpeas The hearty star of the dish! Use canned for convenience or cook dried chickpeas for extra texture.
Butter & Oil A mix of butter and a little oil gives the dish its signature richness.
Onion & Garlic A flavorful base that adds depth to the sauce.
Ginger Freshly grated ginger adds a warm, slightly spicy kick.
Tomato Purée Forms the base of the creamy, tangy sauce.
Heavy Cream or Coconut Milk Makes the sauce ultra-luxurious. Use coconut milk for a dairy-free version.
Garam Masala The essential Indian spice blend that brings warmth and depth.
Turmeric & Cumin Add earthy, slightly smoky flavors.
Paprika Adds a mild heat and rich color.
Coriander Brings a citrusy, slightly sweet touch.
Sugar Balances out the acidity of the tomatoes.
Lemon Juice A splash of acidity to brighten up the dish.
Cilantro Freshly chopped for garnish, adding a burst of freshness.
(Note The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Sauté the Aromatics
In a large pan over medium heat, melt the butter with oil. Add the chopped onions and sauté until soft and golden. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the Spices
Sprinkle in the garam masala, turmeric, cumin, paprika, and coriander. Stir well to toast the spices for about 30 seconds, bringing out their full depth of flavor.
Pour in the Tomato Purée
Add the tomato purée and sugar, stirring to combine. Let it simmer for 5-7 minutes until it thickens slightly and the flavors deepen.
Stir in the Chickpeas
Add the drained chickpeas and mix well, coating them in the flavorful sauce. Let them cook for about 5 minutes to soak up all the goodness.
Make it Creamy
Lower the heat and pour in the heavy cream (or coconut milk). Stir everything together, letting it simmer for another 5 minutes until the sauce is creamy and rich.
Finish with Lemon & Cilantro
Stir in a squeeze of fresh lemon juice and sprinkle with chopped cilantro for a burst of freshness.
Serve and Enjoy
Spoon the butter chickpeas over warm basmati rice or scoop it up with naan. Dig in and enjoy every creamy, spiced bite!
Nutrition Facts
Servings 4
Calories per serving 350
(Note These values may vary based on specific ingredients used.)
Preparation Time
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
How to Serve Indian Butter Chickpeas
This dish pairs beautifully with classic Indian sides. Here are a few ideas:
- With Rice Serve over fluffy basmati rice to soak up all that creamy sauce.
- With Naan Warm, soft naan is perfect for scooping up every last bit.
- With Roti or Paratha A flakier, slightly crispier alternative to naan.
- With a Side of Raita A cooling yogurt-based dip helps balance the spices.
Additional Tips
- Use full-fat coconut milk if making a dairy-free version to keep the sauce rich and creamy.
- Toast your spices for a few seconds before adding liquid—it enhances their flavor!
- Mash some of the chickpeas for a thicker sauce and varied texture.
- Let it sit for a few minutes after cooking—the flavors get even better!
FAQ’s
1. Can I make this ahead of time?
Yes! It actually tastes even better the next day as the flavors deepen.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
3. Can I freeze it?
Absolutely! Freeze in a sealed container for up to 3 months. Just thaw and reheat.
4. What can I use instead of chickpeas?
Try lentils, tofu, or even cauliflower for a fun twist.
5. How do I make it spicier?
Add red chili powder, cayenne pepper, or chopped green chilies.
6. What’s the best substitute for garam masala?
A mix of cumin, coriander, cinnamon, and a pinch of cloves will work in a pinch!
7. Can I use fresh tomatoes instead of purée?
Yes! Blend fresh tomatoes for a smoother sauce or use diced for a chunkier texture.
8. Can I make this oil-free?
Yes! Sauté the onions in a little water or broth instead of oil.
9. What’s the best side dish for this?
A cucumber raita or a simple green salad makes a great fresh contrast.
10. Can I use canned coconut milk?
Yes! Just make sure it’s full-fat for the best creamy texture.
Conclusion
There you have it—Indian Butter Chickpeas that are rich, creamy, and bursting with warm, aromatic spices. Whether you’re looking for a quick weeknight meal, a cozy comfort dish, or a plant-based alternative to Butter Chicken, this recipe is a winner.
Make it once, and it just might become a regular in your dinner rotation! Enjoy!
Print
Indian Butter Chickpeas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
- Diet: Vegetarian
Description
A rich, creamy, and flavorful vegetarian twist on the classic butter chicken! This Indian Butter Chickpeas recipe features tender chickpeas simmered in a spiced tomato and butter sauce, finished with a touch of cream for an irresistible dish. Perfectly served with basmati rice or naan!
Ingredients
**For the Chickpeas:**
– 2 cans (15 oz each) chickpeas, drained and rinsed
– 2 tablespoons butter
– 1 tablespoon oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 teaspoon cumin
– 1 teaspoon garam masala
– 1 teaspoon paprika
– 1/2 teaspoon turmeric
– 1/2 teaspoon chili powder
– Salt, to taste
**For the Sauce:**
– 1 can (14 oz) crushed tomatoes
– 1/2 cup heavy cream (or coconut milk for vegan option)
– 1 tablespoon tomato paste
– 1 teaspoon sugar
– 1/2 cup water
**For Serving:**
– Cooked basmati rice or naan
– Fresh cilantro, chopped
– Lemon wedges (optional)
Instructions
1. Heat butter and oil in a pan over medium heat. Add chopped onion and sauté until soft and golden, about 5 minutes.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add cumin, garam masala, paprika, turmeric, chili powder, and salt. Stir for 30 seconds to toast the spices.
4. Pour in crushed tomatoes and tomato paste, then add sugar. Stir well and let simmer for 10 minutes.
5. Add chickpeas and water, stirring to coat. Simmer for another 10 minutes, allowing flavors to blend.
6. Reduce heat to low and stir in the heavy cream (or coconut milk). Simmer for 5 more minutes until the sauce thickens.
7. Garnish with fresh cilantro and serve with basmati rice or naan. Enjoy!
Notes
– For a spicier version, add extra chili powder or cayenne pepper.
– Substitute coconut milk for a dairy-free and vegan-friendly alternative.
– This dish tastes even better the next day as the flavors deepen overnight!
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 20mg