Description
Creamy, spice-laden Indian Butter Chickpeas merge traditional flavors with modern plant-based comfort. Protein-packed chickpeas swim in a luxurious tomato-based sauce, promising a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 (14.5 ounces) cans chickpeas, drained and rinsed
- 1 cup heavy cream
- 1/2 cup tomato paste
- 1 yellow onion, finely chopped
Spices and Seasonings:
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder
- 1/8 teaspoon baking soda
Aromatics and Herbs:
- 1 tablespoon grated or finely chopped peeled ginger
- 1/2 serrano chile, seeded and finely chopped
- 1 tablespoon dried fenugreek leaves
- 1/4 cup finely chopped fresh cilantro
Serving Suggestion:
- Cooked jasmine rice or naan
Instructions
- Prepare the aromatic base by melting butter in a large skillet over medium heat, creating a flavorful foundation for the dish.
- Sauté diced onions with salt until they become soft and translucent, developing a rich, sweet undertone (approximately 7 minutes).
- Introduce tomato paste and stir constantly, allowing it to caramelize and deepen in color (4-5 minutes).
- Add finely chopped serrano chile and grated ginger, releasing their intense fragrance and creating a complex flavor profile (about 1 minute).
- Incorporate chickpeas and baking soda, ensuring even coating and preparation for spice infusion.
- Sprinkle garam masala, cumin, and chili powder, toasting the spices to unlock their full aromatic potential (roughly 30 seconds).
- Pour in heavy cream, fenugreek, remaining salt, and water, creating a luscious, creamy sauce.
- Elevate heat to medium-high, bringing the mixture to a gentle simmer, then reduce to low heat.
- Allow the sauce to thicken and develop depth, stirring occasionally for even consistency (10-15 minutes).
- Perform a final seasoning check, adjusting salt to taste.
- Serve the chickpea mixture over warm rice or naan, garnishing with freshly chopped cilantro.
- Savor the dish while it’s piping hot, enjoying the harmonious blend of spices and textures.
Notes
- Customize spice levels by adjusting the amount of serrano chile and chili powder to suit your heat tolerance.
- Use plant-based butter and coconut cream for a vegan version that maintains the rich, creamy texture of traditional butter chicken.
- Toast whole spices before grinding to enhance their depth and complexity of flavor, releasing more aromatic oils and intensifying the overall taste profile.
- Swap chickpeas with tofu or paneer for alternative protein options that work beautifully with the creamy, spiced sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 466 kcal
- Sugar: 6 g
- Sodium: 508 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 90 mg