Butter Chickpeas

Name: Butter Chickpeas Curry (30-Minute Vegetarian)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp clarified butter (ghee); 1 medium red onion, diced; 1 tbsp garlic ginger paste; 2 tbsp tomato paste; 2 tbsp butter chicken masala spice blend; 1 (14.5 oz) can fire-roasted diced tomatoes; 1 cup heavy cream; salt, to taste; 2 (15 oz) cans chickpeas, drained and rinsed; 1 tsp dried fenugreek leaves (kasuri methi); Naan, for serving

Butter chickpeas is a vegetarian curry that swaps chickpeas for chicken in the classic butter chicken formula, delivering the same rich, creamy sauce infused with garlic, ginger, tomato, and warm spices in just 30 minutes.

🌍Indian 🏷️Butter chickpeas 🏷️Chickpea curry 🏷️Vegetarian 🏷️Indian food Curry

🏷️

🏷️Comfort food

-0:00

thegoldenbalanceonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

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thegoldenbalanceonTikTok

Ingredients

1 tbsp clarified butter (ghee)
1 medium red onion, diced
1 tbsp garlic ginger paste
2 tbsp tomato paste
2 tbsp butter chicken masala spice blend
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup heavy cream
salt, to taste
2 (15 oz) cans chickpeas, drained and rinsed
1 tsp dried fenugreek leaves (kasuri methi)
Naan, for servingoptional

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Instructions

1
Heat clarified butter in a large skillet over medium-high heat.
2
Add the diced red onion and sauté until softened and lightly browned.
3
Stir in the garlic ginger paste and cook for about 30 seconds until fragrant.
4
Add the tomato paste and cook, stirring constantly, for 1-2 minutes to cook out the raw flavor.
5
Add the butter chicken masala spice blend, lower the heat, and toast for 1-2 minutes, stirring to prevent burning.
6
Pour in the can of fire-roasted tomatoes and stir to combine.
7
Add about half of the heavy cream to the pan.
8
Use an immersion blender to blend the sauce directly in the pan until it's smooth.
9
Stir in the remaining heavy cream until you reach your desired color and consistency.
10
Taste the sauce and season with salt as needed.
11
Add the drained and rinsed chickpeas to the sauce and stir to coat.
12
Bring the mixture to a gentle simmer.
13
Reduce the heat to low, cover the skillet, and let it cook for a few more minutes to allow the flavors to meld.
14
Uncover and finish by crumbling the dried fenugreek leaves between your fingers over the dish.
15
Serve hot, scooped up with warm naan bread.

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Tips & Notes

Pro tips

Bloom the butter chicken masala in ghee for 30 seconds before adding tomato paste to deepen the spice flavor and prevent a raw, dusty taste.
Stir in the heavy cream off-heat or on low, then gently simmer—high heat can cause curdling.
Taste and adjust salt before adding kasuri methi; the dried fenugreek leaves intensify slightly as they sit in the warm curry.
Drain canned chickpeas thoroughly to avoid excess liquid diluting the creamy sauce.

Substitutions

Butter chicken masala → garam masala (1.5 tbsp) + cumin (½ tsp) + cayenne (pinch)
Heavy cream → full-fat coconut milk (keeps richness, dairy-free)
Clarified butter (ghee) → neutral oil or regular butter
Fire-roasted diced tomatoes → regular canned diced tomatoes or fresh tomatoes (adjust liquid as needed)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days; reheat gently on the stovetop over low heat, stirring in a splash of water if thickened.

Common Questions

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly—just drain and rinse them before adding. The recipe calls for two 15 oz cans, drained.

What can I use instead of butter chicken masala?

You can substitute with garam masala (1.5 tbsp) plus ½ tsp ground cumin and a pinch of cayenne pepper for similar warmth and depth.

Is kasuri methi essential or can I skip it?

Kasuri methi adds a subtle bitter, herbaceous note that's traditional, but you can omit it; the curry will still taste good but lose that signature complexity.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if it's too thick.

Can I make this dairy-free?

Replace ghee with coconut oil and heavy cream with full-fat coconut milk for a dairy-free version with a slightly different but equally delicious flavor.