This Indian Butter Chickpeas recipe is a hearty, plant-based twist on the classic butter chicken, offering rich flavors with wholesome nutrition.
Made with creamy tomato sauce, warming spices, and protein-packed chickpeas, it’s both satisfying and nourishing.
High in fiber, full of plant protein, and lower in saturated fat than meat-based versions, it’s an everyday-friendly dish that’s quick to prepare, easy to serve with rice or naan, and perfect for meal prep.
Indian Butter Chickpeas
Equipment
- 1 large high-sided skillet or sauté pan
- 1 wooden spoon or spatula
- 1 Chef’s Knife
- 1 Cutting board
- 1 Measuring Spoons Set
- 1 Measuring Cups Set
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 1 teaspoon kosher salt divided
- ½ cup tomato paste
- ½ serrano chili seeded and finely chopped
- 1 tablespoon fresh ginger grated or finely minced
- 2 cans 14.5 oz each chickpeas, drained and rinsed
- ⅛ teaspoon baking soda
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder or ¾ teaspoon paprika + ¼ teaspoon cayenne
- 1 cup heavy cream
- 1 tablespoon dried fenugreek leaves kasoori methi, optional
- ¼ cup fresh cilantro finely chopped
- Cooked jasmine rice or naan for serving
Instructions
- Melt and Sauté Aromatics: Begin by placing a large, high-sided skillet or sauté pan over medium heat. Add the butter and allow it to melt slowly until it begins to bubble and release its nutty aroma. Stir in the finely chopped onion along with half a teaspoon of salt, which will help draw out moisture and encourage the onion to soften more quickly. Cook gently, stirring every couple of minutes, until the onion turns translucent and lightly golden, about 7 minutes. At this stage, the onion should be tender enough to easily break down under your spoon.
- Build the Tomato Base: Spoon the tomato paste into the softened onions, stirring constantly so it integrates evenly into the butter mixture. Allow the tomato paste to cook for 4 to 5 minutes, moving it around the pan often so it doesn’t scorch. This extra cooking step is essential—it deepens the flavor, removes any raw acidity, and develops a rich, caramelized tomato backbone that will form the heart of the sauce.
- Infuse with Heat and Spice: Add the finely chopped serrano chili and the freshly grated ginger to the pan. Stir continuously for about a minute, just until the sharp, spicy fragrance of the chili and the warm, citrus-like aroma of ginger rise from the skillet. At this point, the tomato paste may begin to stick slightly to the pan, which is a sign that the flavors are concentrating perfectly.
- Soften and Season Chickpeas: Tip the drained chickpeas into the skillet and sprinkle over the small pinch of baking soda. The baking soda helps tenderize the chickpeas as they simmer in the sauce, giving them a softer texture without losing their shape. Stir well to coat the chickpeas in the aromatic tomato mixture. Immediately follow with the garam masala, ground cumin, and Kashmiri chili powder (or the paprika-cayenne blend). Toast these spices in the pan for about 30 seconds, stirring constantly, until their earthy fragrance blooms. This short toasting step releases their essential oils and ensures the flavor penetrates the dish deeply.
- Simmer with Creamy Goodness: Pour in the heavy cream, stirring slowly to blend it into the spiced tomato-chickpea mixture. Add the dried fenugreek leaves if using, crumble them slightly between your fingers before sprinkling them in for maximum flavor release. Stir in the remaining ½ teaspoon of salt along with 1 cup of water, which will loosen the sauce into a smooth consistency. Bring the mixture to a gentle simmer over medium-high heat, then immediately reduce the heat to low. Allow the chickpeas to bubble softly in the sauce for 10 to 15 minutes, stirring every few minutes to prevent sticking. As it simmers, the sauce should thicken to a silky, spoon-coating consistency, and the chickpeas should become tender while absorbing the spiced flavors.
- Taste and Adjust Seasoning: Once the sauce has thickened, taste a spoonful and adjust with additional salt if needed. The final flavor should be a balance of tangy tomatoes, warm spices, and a mellow creaminess from the butter and cream. If you prefer more heat, you can stir in a pinch of extra chili powder at this stage.
- Finish with Fresh Herbs and Serve: Turn off the heat and stir in the chopped fresh cilantro for brightness and freshness. The vibrant green flecks will contrast beautifully with the deep orange sauce. To serve, divide warm jasmine rice or fluffy naan across plates or bowls, then spoon the butter chickpeas generously over the top. Garnish with extra cilantro if desired, and enjoy the dish while it’s hot and aromatic.
Notes
- Use Kashmiri chili for authentic color and flavor, but paprika with a touch of cayenne works as a quick substitute.
- A small pinch of baking soda softens canned chickpeas beautifully without breaking them down.
- Toasting tomato paste and spices before adding cream develops a deeper, richer sauce.
- Heavy cream balances the spices and adds silkiness, but coconut cream can be used for a dairy-free option.
- Dried fenugreek leaves add a unique nutty, herbal note but can be left out if unavailable.
- Fresh cilantro at the end brightens the dish and enhances flavor balance.
- Always simmer the sauce on low to allow flavors to meld without scorching.
Chef’s Secrets for Perfect Results
The key to exceptional butter chickpeas lies in developing layers of flavor.
Take your time caramelizing the onions and tomato paste—this simple step transforms the sauce from flat to irresistibly rich.
Toasting spices in the pan before adding liquid unlocks their fragrance, giving the dish warmth that lingers in every bite.
Don’t skip the baking soda trick—it’s a game changer for canned chickpeas, making them tender yet intact.
If you want an even creamier texture, use an immersion blender to partially blend a small portion of the sauce before adding the cream.
Finally, always finish with fresh cilantro and a touch of butter for that restaurant-quality polish.
Serving Suggestions and Pairing Ideas
This dish pairs beautifully with fluffy basmati or jasmine rice, which soaks up the velvety sauce.
For a heartier spread, serve with garlic naan, parathas, or roti, perfect for scooping up the creamy chickpeas.
Add a cooling side like cucumber raita or a yogurt-based salad to balance the richness.
If you’re planning a larger meal, pair it with grilled vegetables, spiced lentils, or a fresh green salad.
For a lighter option, try serving the butter chickpeas over quinoa or cauliflower rice.
And don’t forget a squeeze of lemon before serving—it brightens the dish and ties everything together.
Storage Tips for Freshness
Leftovers keep beautifully, making this dish a great choice for meal prep.
Store cooled butter chickpeas in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of water or cream if the sauce thickens too much.
For longer storage, freeze in portioned containers for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Always reheat just until warmed through to preserve the creamy consistency and prevent the sauce from separating.
Frequently Asked Questions
1. Can I make this dairy-free?
Yes! Swap heavy cream with full-fat coconut milk or coconut cream.
The result will be just as creamy, with a subtle sweetness that complements the spices.
You can also use plant-based butter to keep it completely vegan.
2. Do I need Kashmiri chili powder?
It’s not essential, but it adds beautiful color and a mild smoky heat.
If you can’t find it, use a mix of paprika and cayenne for a similar effect without compromising flavor.
3. Can I use dried chickpeas instead of canned?
Absolutely. Soak dried chickpeas overnight and boil them until tender before adding them to the sauce.
The texture will be slightly firmer and more traditional, but the flavor will be excellent.
4. How do I thicken the sauce if it’s too runny?
Simply let it simmer a little longer uncovered to reduce the liquid.
Alternatively, blend a small portion of the sauce and stir it back in for a naturally thicker, creamier consistency.
5. Is this dish spicy?
It has gentle warmth rather than intense heat.
The spice level depends on your chili choice—Kashmiri chili is mild, while cayenne brings more heat.
If you prefer a milder dish, reduce or omit the chili altogether.
