If you're looking for a comforting vegetarian dish, try Indian Butter Chickpeas. This delightful recipe features chickpeas simmered in a rich, creamy tomato sauce, combined with aromatic spices like garam masala and cumin. It's a fantastic alternative to the classic butter chicken, perfect for a weeknight dinner. Just sauté some onions, garlic, and ginger, add your spices and tomatoes, then finish with cream and fenugreek leaves. You'll love how easy it is to prepare and enjoy. You might find even more tips ahead!
History
Although butter chicken was created in the 1950s, its legacy inspired the rise of Indian Butter Chickpeas as a delicious vegetarian alternative.
Invented by Kundan Lal Gurjal at the Moti Mahal restaurant in Delhi, butter chicken combined leftover tandoori chicken with a rich and creamy tomato sauce, becoming an iconic dish of North Indian cuisine.
As vegetarianism gained popularity, cooks sought a vegetarian riff on this beloved recipe. They replaced chicken with chickpeas, maintaining the same rich and creamy texture while preserving the savory flavor profiles you love.
This adaptation showcases the versatility of Indian cuisine, proving it can cater to diverse dietary preferences without sacrificing taste.
Indian Butter Chickpeas perfectly capture the essence of butter chicken, offering a satisfying option for everyone. Moreover, this dish reflects the importance of proper diet in vegetarian cooking, ensuring nutritional balance while enjoying traditional flavors.
Recipe
Ingredients:
- 2 cans of chickpeas, drained and rinsed
- 3 tablespoons of butter
- 1 medium onion, finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 can (14 oz) of crushed tomatoes
- 1 cup of heavy cream
- 1 tablespoon of garam masala
- 1 teaspoon of cumin
- Salt, to taste
- 1 teaspoon of dried fenugreek leaves (kasoori methi)
- Fresh cilantro, for garnish
- Cooked jasmine rice or naan, for serving
- A pinch of baking soda
Cooking Instructions:
In a large skillet, melt the butter over medium heat and add the chopped onion, sautéing until soft and translucent.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add the canned chickpeas and sprinkle in the baking soda, stirring to combine.
Pour in the crushed tomatoes, followed by the heavy cream.
Season with garam masala, cumin, and salt, then let the mixture simmer for about 20 minutes, allowing the flavors to meld.
Before serving, stir in the dried fenugreek leaves and garnish with fresh cilantro.
Extra Tips:
For an even richer flavor, consider roasting the spices briefly before adding the tomatoes and cream.
If you prefer a bit of heat, feel free to add a pinch of red chili powder or fresh green chilies when sautéing the onions.
This dish can also be made ahead of time and stored in the refrigerator, as the flavors only improve with time.
When reheating, be sure to add a splash of water or cream to maintain the desired consistency.
Enjoy your Indian Butter Chickpeas with a side of naan or rice for a complete and satisfying meal!
Cooking Steps
To make your Indian Butter Chickpeas, you'll start by sautéing onions until they're golden brown.
Then, add garlic and ginger before stirring in your spices and tomatoes.
Let it simmer until thickened for a rich, flavorful base.
Step 1. Sauté Onions Until Golden Brown
Start by finely chopping a yellow onion for even cooking and flavor.
In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Once the butter's sizzling, add the chopped onions and sprinkle a pinch of salt on top. This helps draw out moisture and promotes browning.
Sauté the onions for about 7 to 10 minutes, stirring occasionally. You want them to soften and turn golden brown, which indicates they're caramelized and enhances their natural sweetness.
This rich, golden color will provide a flavorful base for your Indian Butter Chickpeas. Once they reach that perfect shade, you'll know you're on the right track to creating a delicious dish! Additionally, sautéing onions until golden brown is a technique that enhances the natural sweetness of the dish, making it more flavorful.
Step 2. Add Garlic and Ginger
After the onions have softened and turned golden brown, it's time to elevate the flavors by adding ginger and garlic.
Start by adding 1 tablespoon of grated or finely chopped ginger to the skillet. Sauté it for about 1 minute to release its fragrant oils.
Next, incorporate minced garlic into the mixture, allowing it to sauté for an additional minute. This combination of garlic and ginger creates a foundational flavor base essential in Indian cuisine, contributing warmth and depth to your dish.
Make sure to cook them until fragrant, but don't let them brown, as overcooking can lead to a bitter taste that might affect the sauce's overall flavor.
Enjoy the aromatic qualities and health benefits they bring! Additionally, the use of essential oils in cooking can enhance the flavors and offer various health benefits.
Step 3. Stir in Spices and Tomatoes
Incorporate the tomato paste into the skillet, allowing it to darken and deepen in flavor for about 4 to 5 minutes.
Next, add finely chopped serrano chile and grated ginger, cooking for an additional minute until fragrant.
Once aromatic, stir in the chickpeas along with spices like cumin and garam masala. Cook this mixture for about 30 seconds to release their essential oils.
Then, mix in heavy cream and optional dried fenugreek leaves (kasoori methi) to create a rich, creamy sauce.
Finally, add a bit of water, then let it simmer to meld the flavors together, resulting in a deliciously balanced sauce that's perfect for your Indian Butter Chickpeas.
Step 4. Simmer Until Thickened
With the chickpeas and spices now combined in the creamy sauce, let the mixture simmer for 10 to 15 minutes.
Keep the heat on low to prevent burning, and stir frequently to guarantee even cooking and avoid sticking.
As the sauce simmers, the flavors meld beautifully, and you'll notice it thickening.
If the sauce seems too thin at first, don't worry; it will thicken as it cools.
Just be patient and resist the urge to add thickening agents too soon.
If, however, you find the sauce becoming too thick while simmering, you can adjust the consistency by adding a small amount of water.
Enjoy the process, and watch as your chickpeas transform!
Step 5. Add Cream and Stir
Pour in the heavy cream to elevate the richness of your dish and balance the spices in the sauce.
If you're using dried fenugreek leaves (kasoori methi), add them now to bring an aromatic touch that enhances the overall flavor profile.
Gently stir the mixture to combine all ingredients thoroughly, ensuring the cream is evenly distributed throughout the sauce.
Let it simmer for an additional 10 to 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Before serving, taste your dish and adjust the seasoning with salt as needed.
This step is essential for achieving a well-rounded and flavorful butter chickpeas dish that everyone will love!
Final Thoughts
While you might be familiar with the classic butter chicken, Indian Butter Chickpeas offers a delightful vegetarian twist that's just as satisfying.
This recipe showcases chickpeas in a rich, creamy sauce made with coconut milk, spices, and tomatoes. In just about 40 minutes, you can simmer and cook this dish to perfection, making it perfect for any weeknight meal.
As you prepare, don't forget to taste and adjust the seasoning to your preference; the balance of flavors is key.
Serve your butter chickpeas over jasmine rice or with naan, and a sprinkle of fresh cilantro adds a burst of color and flavor. It's absolutely delicious, and leftovers make for a fantastic meal prep option, easily reheated for another day.
Frequently Asked Questions
Why Is It Called Indian Butter Chicken?
You might wonder why it's called butter chicken. The name comes from the generous use of butter in the creamy sauce that defines the dish.
Originating in the 1950s, it was created to make use of leftover tandoori chicken, resulting in a rich, flavorful meal.
With a blend of tomatoes, cream, and spices, it became an iconic representation of Indian cuisine, loved for its indulgent taste and versatility with naan or rice.
How to Make Chickpeas Butter?
Did you know that chickpeas are over 7,000 years old and one of the earliest cultivated legumes?
To make chickpeas butter, you'll start by sautéing finely chopped onions in unsalted butter until softened.
Then, mix in tomato paste and let it cook until darkened.
Add drained chickpeas, heavy cream, and spices, simmering for 10 to 15 minutes.
Finally, stir in dried fenugreek leaves for added aroma before serving, and enjoy your delicious creation!
How to Cook Indian Chickpeas?
To cook chickpeas, start by rinsing and draining canned ones, or soak dried chickpeas overnight.
Boil the dried chickpeas for 1-2 hours until tender, adding a pinch of baking soda to help them soften without getting mushy.
Once they're cooked, you can mix them with sauces for additional flavor. Just simmer them for 10-15 minutes, adjusting the seasoning to your taste, and serve over rice or with naan for a delicious meal.
What Are Indian Desi Chickpeas?
Imagine a warm, inviting kitchen filled with the earthy aroma of spices.
Indian desi chickpeas, or "Kala chana," are small, dark brown legumes bursting with nutty flavor. Their thick skin adds a satisfying chew, making them perfect for hearty dishes.
Packed with protein, fiber, and essential minerals, these nutritious gems can elevate your meals.
Whether in a spicy curry or a fresh salad, you'll discover their versatile charm and health benefits shine through.
