I make Indian Butter Chickpeas when I want a rich, comforting, and flavorful meal that feels indulgent yet wholesome. This dish features tender chickpeas simmered in a creamy, spiced tomato butter sauce that’s deeply satisfying and perfect for serving over rice or with warm naan.
Why You’ll Love This Recipe
I love how this recipe delivers bold, authentic flavors using simple pantry ingredients. The buttery tomato sauce is velvety and aromatic, perfectly coating the chickpeas in every bite. I also appreciate that it’s naturally vegetarian and filling, making it a wonderful meatless option that doesn’t sacrifice flavor. It’s a one-pan dish that feels special enough for guests but easy enough for a weeknight dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
canned chickpeas, drained and rinsed
unsalted butter
onion, finely chopped
garlic, minced
fresh ginger, grated
tomato puree or crushed tomatoes
heavy cream or coconut milk
garam masala
ground cumin
ground coriander
paprika or chili powder
turmeric
salt
black pepper
fresh cilantro, chopped
Directions
I start by melting butter in a large skillet or saucepan over medium heat. I add the chopped onion and cook until soft and translucent.
Next, I stir in the minced garlic and grated ginger, cooking until fragrant. I add the garam masala, cumin, coriander, paprika, and turmeric, allowing the spices to toast gently for about a minute to deepen their flavor.
I pour in the tomato puree and let the mixture simmer for several minutes until slightly thickened. Then I add the drained chickpeas and stir to coat them fully in the sauce.
I reduce the heat and pour in the heavy cream or coconut milk, stirring until the sauce becomes smooth and creamy. I let everything simmer together for about 10–15 minutes so the flavors can blend beautifully. I season with salt and black pepper to taste.
Before serving, I sprinkle freshly chopped cilantro over the top. I usually serve it hot with basmati rice or warm naan bread.
Servings and timing
I typically get 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
I sometimes add a pinch of cayenne pepper for extra heat. When I want more texture, I stir in a handful of frozen peas during the last few minutes of cooking. For a richer version, I add an extra tablespoon of butter at the end. If I prefer a vegan option, I use coconut milk instead of heavy cream and plant-based butter. I also enjoy blending part of the sauce for an extra smooth consistency while keeping the chickpeas whole.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, which I really enjoy. When reheating, I warm it gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. It also reheats well in the microwave in short intervals, stirring in between.
FAQs
Can I use dried chickpeas instead of canned?
I can use dried chickpeas if I soak and cook them beforehand until tender. Once cooked, I use them the same way as canned chickpeas in the recipe.
Is this dish very spicy?
I find it mildly spiced rather than overly hot. I control the heat level by adjusting the amount of chili powder or cayenne.
Can I freeze Indian Butter Chickpeas?
I freeze it in an airtight container for up to 2 months. I thaw it overnight in the refrigerator before reheating gently.
What can I serve with this dish?
I like serving it with basmati rice, naan, or even quinoa. A simple cucumber salad on the side also pairs nicely.
Can I make this ahead of time?
I often prepare it a day in advance because the flavors develop even more overnight. I simply reheat it before serving.
Conclusion
I keep coming back to this Indian Butter Chickpeas recipe because it’s rich, comforting, and packed with flavor. It’s a satisfying vegetarian meal that feels indulgent while still being simple to prepare. Whether I’m cooking for family or meal prepping for the week, this dish always delivers warmth and depth in every bite.
Print
Indian Butter Chickpeas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
A rich and comforting Indian-inspired dish made with tender chickpeas simmered in a creamy, spiced tomato butter sauce. Perfectly aromatic and velvety, it pairs beautifully with basmati rice or warm naan.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups tomato puree or crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika or chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Melt the butter in a large skillet or saucepan over medium heat.
- Add the chopped onion and cook for 5–6 minutes until soft and translucent.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add garam masala, cumin, coriander, paprika (or chili powder), and turmeric. Toast the spices gently for about 1 minute.
- Pour in the tomato puree and simmer for 5–7 minutes until slightly thickened.
- Add the drained chickpeas and stir to coat evenly in the sauce.
- Reduce heat to low and stir in the heavy cream or coconut milk until smooth and creamy.
- Simmer for 10–15 minutes, allowing flavors to blend. Season with salt and black pepper to taste.
- Garnish with freshly chopped cilantro and serve hot with rice or naan.
Notes
- Adjust chili powder or add cayenne pepper for extra heat.
- For a vegan version, use coconut milk and plant-based butter.
- Add frozen peas during the last 5 minutes for extra texture.
- The flavors deepen after a day, making it great for meal prep.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 45 mg
