Butter Chickpeas, a beloved Indian dish, has gained significant popularity in the United States. Fueled by my determination to replicate the unforgettable flavors from my cherished dining experience at Chicago’s esteemed Tandoor Char House, I embarked on a relentless quest to refine this recipe. Striking the ideal harmony of ingredients proved challenging, requiring numerous iterations. Embracing the traditional vegetarian essence of Indian cuisine, I opted to replace the chicken with hearty chickpeas, imparting a delightful twist to this culinary masterpiece.
Ingredients
- Chickpeas: Hearty protein alternative, adds satisfying element to butter chickpeas.
- Greek yogurt: Creamy, tangy sauce enhancer. Lime juice: Refreshing, balances richness.
- Garlic: Robust, aromatic flavor.
- Garam masala: Indian spice blend, adds warmth.
- Smoked paprika: Subtle smoky heat.
- Cayenne (optional): Adds spiciness.
- Turmeric: Golden hue, mild earthy flavor.
- Cumin: Nutty, earthy aroma.
- Avocado oil: Healthy, neutral cooking oil.
- Salted butter: Creamy richness.
- Tomato paste: Intensifies tomato flavor.
- Heavy cream: Luscious, velvety texture.
- Tomato sauce: Robust, tangy base.
- Cilantro: Fresh garnish, burst of freshness.
What you will need for this recipe
Recipe Tips and FAQs:
What is butter chickpeas?
Butter chickpeas is a vegetarian dish featuring cooked chickpeas in a rich, creamy sauce with ingredients like tomato sauce, yogurt, and aromatic spices. It offers a hearty, flavorful meal enjoyed on its own or with rice or bread.
Can I use chicken instead of chickpeas?
Of course! For protein versatility, this recipe offers the option to substitute chickpeas with beef, chicken, or shrimp. Opting for bone-in chicken enhances flavor, but boneless works well too. Adjust the cooking time to ensure thorough cooking and a minimum internal temperature of 165°F for chicken. Alternatively, if using precooked chicken, incorporate it when adding cream and yogurt to prevent overcooking.
Can I make this dairy-free?
Yes! For a dairy-free alternative, I highly recommend using coconut cream or coconut milk in this recipe. Simply substitute the same amount as the heavy cream and yogurt for optimal results. If the sauce appears too thin, you can add more coconut cream or consider using a corn starch slurry to thicken it. Please refer to this link for guidance on incorporating a corn starch slurry into a recipe.
Why does my butter chickpeas taste bland?
One of the primary factors contributing to a lackluster sauce often boils down to the quality of the ingredients employed. I encountered significant challenges in my quest to perfect this recipe, with sourcing a high-quality garam masala being particularly demanding. Try Nik Sharma’s garam masala recipe for a satisfying alternative to store-bought options.
What goes well with butter chickpeas?
This delectable recipe pairs splendidly with fragrant white or brown basmati rice, accompanied by naan bread or a side of vegetables.
You may also enjoy:
Butter Chickpeas
Ingredients
- 2-3 15 oz cans chickpeas drained and rinsed
- 1/2 cup plain greek yogurt
- 2 tbsp fresh lime juice
- 2 tbsp garlic cloves minced
- 1 tbsp ginger minced
- 1 tbsp garam masala
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne (optional)
- 1/2 tsp turmeric
- 2 tsp ground cumin
- 1 tbsp avocado oil
- 1/2 stick salted butter
- 3/4 cup tomato paste
- 1/2 cup heavy cream
- 1 cup tomato sauce
- 1/4 cup cilantro plus more for garnish (optional)
Instructions
- Add avocado oil to a large frying pan over medium heat and heat until oil begins to shimmer. (Have the spices, ginger, garlic, and tomato paste, chickpeas, and the tomato sauce measured and ready before moving onto the next step because they cook quickly.)
- Add the minced garlic and ginger to the heated pan and stir constantly for about 30 seconds to 1 minute, or until fragrant. Add in the spices and the tomato paste and cook for an additional minute.
- Immediately add the tomato sauce and the chickpeas. Scrape of any brown bits that may have accumulated on the bottom of the pan. Allow mixture to come to a slight boil and then reduce heat to slight simmer. Cover if it begins to splatter and allow to cook for about 10-15minutes stirring occasionally.
- Add the yogurt, butter, and heavy whipping cream. Mix until well combined and allow to cook for about another 5 minutes.
- Turn heat off and mix in the lime juice and cilantro. Garnish with the remaining cilantro and serve with rice, pita, or naan bread.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Omg I absolutely LOVE this recipe! It tastes wonderful and it takes me to that warm cozy place ❤️ thanks for sharing!
Thank you Amber! I am so glad you enjoyed this recipe 🙂
Such a good recipe! This is a must try!
Happy to hear you enjoyed the recipe Paul ! 🙂
Omg, this recipe is absolutely amazing! I will be cooking this for my mom next time she is in town she will love the authentic taste. 🤩
Love that! I hope she will enjoy it 🙂