Indian Butter Chickpeas

This Indian Butter Chickpeas is a vegetarian version of the classic Butter Chicken. It will rival any butter chicken that you have ever tasted - Must try recipe!

Course Dinner

Cuisine Indian

Keyword butter chickpeas, butter chickpeas curry, butter chickpeas recipe, indian butter chickpeas, vegetarian butter chicken

Prep Time 15

Cook Time 25

Total Time 40

Servings Servings

Calories 208kcal

Author Maria Doss

Ingredients

4 tablespoons butter
¼ teaspoon cumin seeds
1 ½ cups finely chopped onion about 1 large
2 large garlic cloves finely chopped
2 teaspoons finely chopped ginger
1 teaspoon salt divided (or to taste)
2 tablespoons Kasoori methi optional
2 ½ teaspoons coriander powder
½ teaspoon cayenne pepper powder
¼ teaspoon garam masala powder
1 can (15-ounce) tomato sauce (not marinara or pasta sauce - refer notes)
¼ cup + 2 tablespoons raw cashews made into a fine powder (refer notes)
2 cans chickpeas (15-ounce cans) drained and rinsed
½ cup heavy cream
2 tablespoons honey
1 to 2 pinches orange food color optional

Instructions

Heat a large skillet over medium heat, add butter and let melt.
Add cumin seeds and let it toast for about 10 seconds and then stir in chopped onion, crushed garlic, ginger and ½ teaspoon salt. Cook, stirring often, until onions get golden brown color (4-6 minutes).
Add kasoori methi, coriander powder, cayenne and garam masala powder. Cook for 3 minutes, stirring constantly, until spices are toasted well (don't let it burn).
Add tomato sauce, cashew powder, chickpeas and about ½ cup water, stir well, reduce heat to low, cover and cook for 10 minutes (stirring every 3-4 minutes to make sure that it does not burn in the bottom).
Uncover, stir in heavy cream, honey, orange food color and remaining salt. Let simmer for about 2 minutes. (Mix a splash of water if the curry looks too thick).
Remove from heat and let curry rest for few minutes before serving. Delicious served with naan and/or rice.

Video

Notes

Cashew Powder - Grind raw cashews into a fine powder using a dry spice or coffee grinder. Pause every few seconds to shake the grinder, then continue. This is important, as the cashew powder can clump due to its high fat content.

Tomato sauce - Tomato sauce can be found in cans in the canned tomato section of your grocery store. DO NOT USE jarred marinara, pasta, or pizza sauce, as it will alter the flavor of the dish.

Color: Traditional butter chicken often features a vibrant orange color from added food coloring. However, you can skip the food coloring entirely, and it won't impact the flavor at all.

Make it more spicy: If you like it spicier, then increase cayenne pepper.

Kasoori methi - Kasoori methi is dried fenugreek leaves and is one the essential ingredient in an authentic butter chicken recipe. However, it can be skipped if you don't have it stocked.

Chickpeas - I have used canned chickpeas, but you cook your own then use 3 cups of cooked chickpeas instead.

Salt - Salt depends on the type of tomato sauce

Nutrition