ButterChickpeas puts a fun twist on the classic Butter Chicken recipe, swapping in chickpeas for chicken as a delicious plant-based alternative. This dish delivers a total flavor explosion, blending smoky paprika with warm spices in a creamy tomato base. It's so good, you'll want seconds with your rice and naan!
ONION AND AROMATICS: In a large skillet over medium heat, add the olive oil. Once the oil is shimmering, add the finely diced onion. Sauté until it starts to turn golden, about 3 minutes. Stir in the ginger paste, minced garlic, and spices. Season with salt and pepper (I add 1¼ tsp salt and 1/4 tsp pepper). Continue to sauté the mixture until very fragrant, about 1-2 minutes.
TOMATOES: Pour in the crushed tomatoes, sugar, and drained and rinsed chickpeas. Mix. Bring to a simmer, reduce the heat to a little above low, and let simmer for 10-15 minutes or until the sauce is thickened and the chickpeas are softened.
FINISH CURRY: Turn off heat. Gently fold in the cream and butter, stirring continuously until the butter has melted completely. If you are adding fresh herbs, mix them through. Taste the curry and adjust the seasoning, if needed.
ENJOY: Ladle the Butter Chickpeas over a bed of rice. Pair it with warmed or charred naan on the side. Enjoy!
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Notes
Note 1: Yellow onion: Many grocery stores stock diced onions in the produce aisle. If you're in a crunch, the frozen section often has diced onions ready to go. And if you've already got an onion, a food processor makes dicing onions a breeze.Note 2: Garlic and ginger: For a quick and convenient option, refrigerated garlic paste and minced ginger do the trick!Note 3:Garam masala: This isn't a singular spice but rather a blend; even though it's a small amount it's a game-changer in terms of flavor for this dish. The taste and heat can differ significantly depending on the brand; we use Private Selection® Garam Masala Blend.Note 4: Crushed tomatoes: Quality is key here. The tomatoes lay the foundation for the dish's flavor, so opt for the best you can find. Note 5: Herbs: Totally optional, but add a nice flavor and freshness. We add about 1/3 cup finely chopped fresh herbs (I like to use cilantro and basil; sometimes parsley).Note 6: Rice and naan: Use the type of rice that you prefer: freshly prepared rice, leftover rice, or in true “lifesaver” form, try using Ready Rice® or microwaveable packaged rice. This rice is already cooked and just needs to be heated to warm it through — so easy and convenient! This type of packaged rice is found alongside other packets of rice and grains in the grocery store.Soft, warm naan bread is perfect for scooping up the chickpeas and the creamy sauce. We like to char the naan; here's how: spray both sides of the naan with olive oil cooking spray and "grill" on a gas stovetop over an open flame (on medium heat) until slightly charred, about 10-15 seconds per side (flip with tongs). Once charred, immediately fold in half and cover with a clean towel until ready to serve. Alternatively, warm in a skillet over medium heat until warmed through or (covered with a damp paper towel) in the microwave.