Indian Butter Chickpeas

Indian butter chickpeas (a vegetarian twist on butter chicken) are rich, creamy, and packed with warm spices and hearty chickpeas. Simmered in a velvety tomato-based sauce with hints of garlic, ginger, and garam masala, this dish is satisfying, comforting, and easy to make in one pan.

Why You’ll Love This Recipe

I love this dish because it brings all the flavor of classic butter chicken—without the meat. The chickpeas soak up the spices beautifully, and the creamy tomato sauce is pure comfort food. It’s naturally vegetarian, high in fiber and protein, and pairs perfectly with rice or naan for a filling, flavorful meal that feels both cozy and nourishing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chickpeas (canned or cooked from dried)

• Onion, finely diced

• Garlic, minced

• Fresh ginger, grated

• Tomato sauce or crushed tomatoes

• Heavy cream or coconut milk

• Butter or ghee

• Garam masala

• Ground cumin

• Ground coriander

• Turmeric

• Chili powder (optional, for heat)

• Salt and black pepper

• Fresh cilantro (optional for garnish)

Directions

1. I melt butter or ghee in a large skillet over medium heat.

2. I sauté the onion until soft and golden, then add garlic and ginger and cook for another minute.

3. I stir in garam masala, cumin, coriander, turmeric, and chili powder, cooking for about 30 seconds to bloom the spices.

4. I pour in the tomato sauce and simmer for 5–7 minutes, stirring occasionally.

5. I add the chickpeas, season with salt and pepper, and simmer for another 10 minutes so they absorb all the flavor.

6. I reduce the heat and stir in the cream or coconut milk, cooking just until warmed through and creamy.

7. I taste and adjust seasoning, then serve hot with fresh cilantro on top if I’m using it.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 20–25 minutes to cook, so it’s ready in about 30–35 minutes total.

Variations

Sometimes I add spinach or kale at the end for extra greens, or stir in a spoonful of almond butter for a nutty richness. I’ve also used crushed tomatoes instead of sauce for a chunkier texture. When I want it vegan, I use coconut milk and plant-based butter or oil.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight. To reheat, I warm it on the stove over medium-low heat or in the microwave, adding a splash of water or cream if it thickens too much. It also freezes well for up to 2 months.

FAQs

Can I use canned chickpeas?

Yes, I drain and rinse canned chickpeas—they’re perfect for this recipe and save a lot of time.

Is this recipe spicy?

It’s mildly spiced, but I can make it spicier by adding more chili powder or a pinch of cayenne. I adjust the heat to my taste.

Can I make it vegan?

Yes, I use coconut milk instead of cream and plant-based butter or oil. It’s just as creamy and flavorful.

What’s the best side to serve with it?

I love serving it with basmati rice, naan, or even over quinoa. It also makes a great wrap filling.

Can I add vegetables?

Absolutely. I’ve added cauliflower, sweet potatoes, or bell peppers for extra bulk and variety.

Conclusion

Indian butter chickpeas are one of my favorite meatless meals—rich, creamy, and loaded with flavor. It’s easy to make, comforting to eat, and perfect for cozy nights when I want something warm, spiced, and soul-satisfying. Whether I’m serving it with rice, naan, or straight from the pan, it always hits the spot.