Indian Butter Chickpeas
If you love bold Indian flavors but don’t always want to cook meat, these Indian butter chickpeas are the perfect solution. They’re rich, creamy, comforting, and packed with warm spices—yet completely vegetarian and easy enough for a weeknight dinner. No long simmer times, no complicated techniques, and no hard-to-find ingredients.
I’ve made many butter-style curries over the years, and chickpeas are one of my favorite swaps. They soak up the sauce beautifully and give you that hearty, satisfying feel without extra effort. In this post, you’ll learn how to make Indian butter chickpeas step by step, plus tips for perfect flavor, variations, and answers to common questions.
Why You’ll Love This Recipe
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Creamy and comforting: Classic butter-style sauce without chicken
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Big flavor: Warm spices balanced with tomato and cream
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Quick and easy: Ready in about 30 minutes
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Plant-based friendly: Naturally vegetarian and easy to make vegan
Ingredients & Prep
Main Ingredients Prep
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Canned chickpeas: Drained and rinsed well
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Crushed tomatoes or tomato purée: Smooth base for the sauce
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Heavy cream or coconut cream: Creates richness
Seasonings, Sauces, or Flavor Base
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Garlic: Freshly minced for bold flavor
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Ginger: Grated or minced for warmth
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Garam masala: Essential for classic Indian flavor
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Ground cumin: Adds earthy depth
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Paprika or Kashmiri chili powder: Mild heat and color
Pantry Staples
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Butter: Traditional flavor base
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Olive oil or ghee: For sautéing
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Salt: Season gradually
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Sugar or honey: Balances acidity
Step-by-Step Cooking Instructions
Pre-Cooking Prep
Drain and rinse chickpeas thoroughly. Mince garlic and ginger, and measure spices so everything is ready before cooking.
Cooking Method
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Heat butter and oil in a large skillet or saucepan over medium heat.
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Add garlic and ginger and sauté for 30–60 seconds until fragrant.
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Stir in cumin, paprika, and garam masala. Toast briefly, about 30 seconds.
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Add crushed tomatoes and salt. Simmer for 8–10 minutes, stirring occasionally, until thickened and slightly darker in color.
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Stir in chickpeas and coat them well in the sauce.
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Reduce heat to low and add cream. Simmer gently for 5–7 minutes.
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Taste and adjust seasoning with salt or a pinch of sugar if needed.
Doneness or Texture Check
The sauce should be smooth, creamy, and thick enough to coat the back of a spoon. Chickpeas should be tender and fully infused with flavor.
Resting or Final Touches
Remove from heat and let rest for 2–3 minutes. Finish with a swirl of cream or a small knob of butter if desired.
Pro Tips for Perfect Results
Common Mistakes to Avoid
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Skipping the spice-toasting step
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Adding cream before tomatoes simmer down
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Cooking on high heat after adding cream
Recommended Tools
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Large skillet or saucepan
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Wooden spoon or silicone spatula
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Microplane or grater for ginger
Storage & Reheating Tips
Store Indian butter chickpeas in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens too much.
Flavor Variations
Spicy Version
Add cayenne pepper or chopped green chilies for more heat.
Healthy / Special Diet Option
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Vegan: Use coconut cream and plant-based butter
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Low-fat: Use cashew cream or light coconut milk
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Gluten-free: Naturally gluten-free as written
Global Flavor Twist
Add roasted cauliflower or spinach for extra texture, or finish with a squeeze of lemon for brightness.
Serving Suggestions
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Serve over basmati rice or jasmine rice
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Pair with naan, roti, or flatbread
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Add cucumber salad or raita on the side
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Top with fresh cilantro for garnish
FAQs
Can I make this ahead of time?
Yes. The flavors deepen overnight, making this dish even better the next day.
How do I fix common mistakes?
If the sauce is too acidic, add a pinch of sugar or extra cream. If it’s too thick, stir in warm water a little at a time.
Conclusion
These Indian butter chickpeas are rich, cozy, and full of bold flavor—proof that a plant-based meal can be just as satisfying as the classic version. They’re quick, comforting, and perfect for both weeknights and meal prep.
If you enjoyed this recipe, try pairing it with a lentil curry or spiced rice dish for a complete Indian-inspired meal. Save this recipe, share it, and enjoy every creamy, flavorful bite!
Ingredients
- Main Ingredients
- 2 15 oz cans chickpeas, drained and rinsed
- 1½ cups crushed tomatoes or tomato purée
- ½ cup heavy cream or coconut cream
- Seasonings & Flavor Base
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika or Kashmiri chili powder
- Pantry Staples
- 2 tbsp butter or vegan butter
- 1 tbsp olive oil or ghee
- Salt to taste
- 1 –2 tsp sugar or honey optional, to balance acidity
Instructions
- Prep Ingredients
- Drain and rinse chickpeas well. Mince garlic, grate ginger, and measure spices.
- Start the Sauce
- Heat butter and olive oil (or ghee) in a large skillet or saucepan over medium heat.
- Aromatics
- Add garlic and ginger. Sauté 30–60 seconds until fragrant.
- Toast Spices
- Stir in cumin, paprika, and garam masala. Cook 30 seconds to bloom spices.
- Simmer Tomatoes
- Add crushed tomatoes and salt. Simmer 8–10 minutes, stirring occasionally, until thickened and darker in color.
- Add Chickpeas
- Stir chickpeas into the sauce, coating them well.
- Finish with Cream
- Reduce heat to low. Stir in cream and simmer gently 5–7 minutes.
- Adjust & Rest
- Taste and adjust seasoning with salt or sugar if needed. Rest 2–3 minutes before serving.
Notes
- Let tomatoes cook down fully before adding cream for best flavor.
- Keep heat low after adding cream to prevent curdling.
- Flavor improves even more the next day.
