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Indian Butter Chickpeas Recipe
Ash Tyrrell

Indian Butter Chickpeas Recipe

I recently made this Indian Butter Chickpeas recipe, and it instantly became one of my favorite comfort meals. The rich tomato-based sauce, warm spices, and creamy texture create a dish that feels both cozy and satisfying. I love how simple pantry ingredients transform into something that tastes restaurant-worthy
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter – Creates the signature rich and velvety base for the sauce.
  • 1 medium yellow onion finely chopped – Adds sweetness and depth of flavor.
  • 1 teaspoon kosher salt divided – Enhances all the flavors throughout the cooking process.
  • ½ cup tomato paste – Provides a concentrated tomato flavor and beautiful color.
  • ½ serrano chili seeded and finely chopped – Adds gentle heat without overpowering the dish.
  • 1 tablespoon fresh ginger grated – Gives the sauce a warm and aromatic kick.
  • 2 cans 14–15 ounces each chickpeas, drained and rinsed – The hearty protein-packed star ingredient.
  • ⅛ teaspoon baking soda – Helps soften the chickpeas for a creamier texture.
  • 1 teaspoon garam masala – Adds classic Indian warmth and complexity.
  • 1 teaspoon ground cumin – Brings earthy and slightly smoky notes.
  • 1 teaspoon Kashmiri chili powder – Offers vibrant color and mild heat. Substitute paprika if needed.
  • 1 cup heavy cream – Creates a luxurious and silky sauce.
  • 1 cup water – Helps achieve the perfect consistency.
  • Fresh cilantro chopped – Adds freshness and color for garnish.
  • Cooked basmati rice or naan bread – Perfect for serving alongside the curry

Method
 

  1. Melt the butter in a large skillet over medium heat. Add the chopped onion and half of the salt. Cook until the onion becomes soft, translucent, and lightly golden around the edges.
  2. Add the tomato paste to the skillet and stir continuously. Cook for several minutes until the paste darkens slightly and develops a deeper flavor.
  3. Stir in the drained chickpeas, baking soda, garam masala, cumin, and Kashmiri chili powder. Mix thoroughly so every chickpea gets coated in the flavorful spice mixture.
  4. Pour in the heavy cream and water. Stir well to combine all ingredients into a smooth sauce. Bring the mixture to a gentle simmer while stirring occasionally.
  5. Allow the curry to simmer for about 10 to 15 minutes. The sauce will thicken, and the chickpeas will become tender while absorbing all the wonderful flavors.
  6. Taste and adjust seasoning if necessary. Sprinkle fresh cilantro over the top before serving. Enjoy with warm basmati rice or soft naan bread.

Notes

  • I always cook the tomato paste until it darkens because it creates a richer, deeper flavor.
  • I prefer freshly grated ginger rather than ginger powder for a brighter taste.
  • I like using full-fat cream because it gives the sauce a restaurant-quality texture.
  • I sometimes mash a few chickpeas while simmering to naturally thicken the sauce.
  • I add fresh cilantro right before serving to keep its flavor vibrant.
  • I serve it with warm naan because it helps soak up every bit of the creamy sauce.