Butter Chickpeas: A Creamy Twist On A Classic Indian Dish

There’s a story behind this recipe. My first taste of butter chicken was at the Spookeasy Lounge in Ybor when a cook from a nearby Indian restaurant treated the bar staff to some. Rich, creamy, and packed with flavor, it instantly became unforgettable. I knew I had to recreate it someday, but now as a vegetarian, I needed a way to enjoy those same flavors without the meat. Enter Butter Chickpeas.

The Origins of Butter Chicken:

While the exact origins of butter chicken are debated, the dish is often credited to two chefs. Kundan Lal Gujral, who founded the iconic Moti Mahal restaurant, is said to have created the dish in the 1930s in Peshawar (now Pakistan). After the partition of India in 1947, he moved his restaurant to Delhi, where he reportedly reinvented butter chicken. Another chef, Kundan Lal Jaggi, who worked with Gujral, also claims to have invented the dish in the 1950s. Regardless of who made it first, butter chicken's creamy, aromatic essence is beloved worldwide.

Why Butter Chickpeas? Finding hearty, satisfying versions of traditional dishes can sometimes be challenging for vegetarians. But with butter chickpeas, you get all the richness and texture of the original without meat. The chickpeas add a nutty flavor that complements the buttery sauce beautifully. I promise this dish won’t disappoint. Ready to impress your friends with a vibrant, flavor-packed meal?

Ingredients

• 2 cans (16 oz each) chickpeas, drained and rinsed

• 1 cup water

• 1.5 cups heavy cream (or coconut milk for a vegan version)

• 1 bunch cilantro, chopped

• 1 pinch salt

• 1 pinch black pepper

• 1 can (12 oz) tomato paste

• 2 tsp cumin

• ½ tsp nutmeg

• ½ tsp coriander

• ¼ tsp cinnamon

• 5 tbsp butter (or a full stick if you like it extra rich)

• 1 sweet yellow onion, diced

• 1 tsp garlic, minced

• 1 tbsp ginger, minced

Instructions

1. Melt the Butter

   In a large skillet or saucepan, melt the butter over medium heat.

2. Cook the Onions

   Add the diced onion and cook until tender and translucent, about 4-6 minutes.

3. Add Garlic and Ginger

   Stir in the garlic and ginger, cooking for another 2 minutes until they’re aromatic.

4. Incorporate Tomato Paste

   Stir in the tomato paste, cooking for about 4-5 minutes until fully combined with the onions.

5. Add Spices and Chickpeas

   Sprinkle in the cumin, nutmeg, coriander, cinnamon, salt, and pepper. Add the chickpeas and stir well to coat everything. Continue cooking until the tomato paste sticks slightly to the pan and the spices become fragrant, about 3 minutes.

6. Pour in the Cream

   Gradually add the heavy cream (or coconut milk) and water, stirring continuously. The sauce should become a dark orange hue.

7. Simmer with Cilantro

   Add the chopped cilantro and reduce the heat to a simmer. Cover the pot and let it cook for about 8 minutes, allowing the sauce to thicken slightly. You’re aiming for a rich, creamy texture without burning.

8. Serve

   Spoon the butter chickpeas over jasmine or basmati rice, or serve alongside warm garlic naan.