Easy Indian Butter Chickpeas

January 19, 2018

Easy Indian Butter Chickpeas

Since you all know me, then you know that I love Indian food to the utmost.
Give me some Chicken Tikka Masala, Butter Chicken or Pumpkin Masala and I’m one happy camper.
In fact, some of the most popular recipes on this blog are Indian-inspired; such as the Chickpea Tikka Masala or the Red Lentil and Spinach Tikka Masala — maybe not quite like your grandmother’s authentic Indian recipe but so tasty nonetheless.


Today I have a brand new recipe for you guys. I’m not joking one tiny bit — not even exaggerating — when I say that this recipe is a total game-changer.
It might have changed my life. It might change yours too. Okay, maybe it won’t change your life but it will definitely keep your belly happy and your tastebuds happier. Hence it will make you a happy person. And that’s already something.

Easy Indian Butter Chickpeas

These Butter Chickpeas are AWESOME. Period.
When I made these for the first time last week, I pretty much ate the entire pan in a day. Not surprisingly I was way too full being this a 8-serving recipe. But I was so wrapped in the sauce/gravy I couldn’t stop myself.
Seriously guys the sauce: A wonderful blend of spices, tomato, cream, and butter. Silky, with a luxurious mouthfeel that will leave you unable to stop eating it. And it works perfectly with chickpeas. I might even prefer this recipe to my Crock-Pot Butter Chicken and the fact that it’s vegetarian is definitely an added plus.

Easy Indian Butter Chickpeas

Rich, luscious, spicy, flavorful, and delicious. As I said before these Easy Indian Butter Chickpeas are awesome. Period.
If you love my Chickpea Tikka Masala, I’m sure you’ll love this one too.

Easy Indian Butter Chickpeas

Easy Indian Butter Chickpeas                                                                                                           Print this recipe!

Serves 8

4 tablespoons butter, divided
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoon garam masala
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon cayenne pepper (adjust to taste)
¼ teaspoon ground cumin
¼ teaspoon salt
1 (6 oz / 170 gr) can tomato paste
1 (14 oz / 400 gr) can diced tomatoes
1 (14 oz / 400 gr) can full-fat coconut milk (I used Aroy-D)
3 (15.5 oz / 440 gr) cans chickpeas, drained and rinsed
1 tablespoon cornstarch (or arrowroot powder)
4 tablespoons heavy cream


Melt 2 tablespoons of butter in large pot (or saucepan) over medium-high heat. Add onions, a pinch of salt, and sauté for about 5 minutes, until translucent, stirring every so often.
Add garlic and sauté for 1 minute, until fragrant.
Add ginger and all the spices and sauté for 30 seconds, until fragrant. Add tomato paste and give a good stir.
Add the can of diced tomatoes, fill the can ¾ full with water and add to the pot.
Bring to a low simmer, cover, and cook for 10 minutes, stirring every now and then.
Remove from the heat, add coconut milk, and with the help of an immersion blender purée until smooth and creamy.
Return the pot to the heat, add chickpeas and give a good stir. Cover and gently simmer for about 20 to 25 minutes, stirring every now and then.
In a small bowl whisk cornstarch and heavy cream. Add slurry and remaining 2 tablespoons of butter and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.
Take a taste and adjust seasoning as needed.
Sprinkle with chopped fresh cilantro (or parsley) and serve.

Nutrition facts

One serving yields 358 calories, 21 grams of fat, 39 grams of carbs, and 13 grams of protein.


  1. Wow! Chickpeas + Curry are my jam. I can't wait to try this one!

    1. Awesome Lilly, if you do try please report back! :)

    2. I tried it tonight it's awesome 👌 my husband empty his plate

  2. Really UN-healthy ! .. all that canned stuff and all that cow-juice !

    1. Well, you can obviously modify to how you want it. Get your own FRESH tomatoes. And Coconut milk is NOT cow juice. Why are you like that? smh.

    2. ...Modify to how you want it. Make it healthy on your own. Also Coconut milk is NOT cow juice. Why are you like this? SMH.

    3. Even so, some recipes are just for taste! :)
      And some people try to take baby steps towards being healthier, i thik chickpeas are tasty compromise in a favourite recipe.

  3. I will try this recipe ASAP. In love with chickpeas rice and curry!

  4. This recipe has my name written all over it, can't wait to give it a go!

  5. This was amazing. Making it again. Thank you.

  6. This was delicious! I did not however use the cream, butter and cornstarch at the end since I found the sound thick and creamy with the coconut milk. I will definitely make it again.

  7. This recipe was absolutely perfect! I began with dried chickpeas, which I cooked and which resulted in just 30oz, so I made up the additional 15oz with diced potatoes, turned out great! The only modification I made to this wonderful recipe was to add about 1.5tsp of sugar - the addition really helped bring out the sweetness of the tomatoes, and give a richer taste to the dish. This will absolutely be on regular rotation in my kitchen!

    1. I love how tweaked the recipe and made it your own. I'll definitely try adding some potatoes next time I make it, sounds yummy!

    2. Hi Mike, I was wondering if this could also be done in a crockpot to meld all the wonderful flavors of the spices? Would it make the chickpeas too mushy?

  8. This is my go-to for the winter months! I make some naan bread with it and it's so yummy. Thanks for posting the recipe!

  9. What can you substitute the coconut milk with? We have a tree nut allergy in our family so I don't use coconut for cooking. Thank you!

    1. Hey Lisette!
      IF you can do dairy, you can use heavy cream or Greek yogurt (but you might want to thin Greek yogurt with water or milk to mimic the consistency of coconut milk before using it). Maybe you can also try unsweetened evaporated milk, I haven't tried it but it could work.
      Hope this helps!

  10. I made this tonight and my husband loved it!! I followed the recipe closely and everything was just right. We were thinking it would also be good with lentils. Has anyone tried freezing the leftovers??

  11. My family loved it!

  12. This was sooooo good! Made it this weekend and it cured the craving for Indian food (I adore it but am trying to eat out less)