Indian Butter Chickpeas: My Go-To Easy and Cozy Recipe

So, About These Indian Butter Chickpeas (Story Time!)

If you’d told me a few years back that Indian Butter Chickpeas would be the most-requested dinner in my place, I’d probably have raised an eyebrow—probably both, honestly. But then I tried making it when, well, I was at the end of a looong week and craving all the creamy comfort of classic butter chicken (sorry, actual chicken, today’s not your day). Chickpeas are the star here, and even if you think legumes are boring, trust me, this’ll change your mind. I first whipped it up on a cold Tuesday with whatever spices I could find jammed at the back of my cupboard. (If you’ve ever hunted for garam masala in a hurry, you know)

Anyway, one taste, and even my “Where’s the meat” partner was wolfing it down straight from the pot. By the way, does anyone else have a family member who treats naan as an edible shovel? No? Just me? Okay then.

Why This Is a Weeknight Superhero (and My Lazy Secret Weapon)

I make this when I’m short on time, missing my mom, or just need some comfort that isn’t takeout pizza (though, let’s be fair, there’s a time and place for everything). My family goes crazy for it because they think it’s fancy, but honestly, most of the fancy happens in one pot. If I’m being real, sometimes I even use canned chickpeas because soaking and cooking from dry is a whole thing I don’t always have time for. And when my spice blend is a little off? I just add a dash more butter. Works every time.

If you have the patience for simmering, this gets even better, but it’s lovely even in less than an hour. The flavors? Warm and creamy, with just enough punch to make you sit up (but not run for milk… unless you’re me, in which case, milk is probably smart).

What You’ll Need (Trust Me, It’s All Pretty Forgiving)

• 2 cans of chickpeas, drained and rinsed (or about 3 cups cooked; if you’ve got the time to soak and boil, more power to you!)
• 2 tablespoons butter (sometimes I use ghee, or margarine if I’ve run out—still good)
• 1-2 tablespoons neutral oil (I once used coconut, accidental but actually not bad)
• 1 large onion, diced (red or yellow, whatever you’ve got)
• 3-5 cloves garlic, minced (the more the merrier, right?)
• 1 tablespoon fresh ginger, grated (could use a teaspoon of ground ginger if desperate)
• 2 teaspoons garam masala (honestly, homemade or store-bought, both work)
• 1 ½ teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon chili powder (hot or mild; I go for Kashmiri if I can find it; if not, regular chili powder does the trick)
• 400g can crushed tomatoes (or use passata; once, I even used fresh tomatoes blitzed in the blender… heaps of work, but tasty!)
• ½ cup heavy cream (coconut cream instead for a vegan twist—I actually prefer this sometimes)
• Salt & sugar, to taste (the sugar is weirdly key, don’t skip; my grandmother always went heavy on the sugar—I don’t, but you do you)
• Fresh cilantro (coriander), chopped, for serving
• Naan or rice, for serving (unless you have a thing for chapati or, honestly, pita bread works in a pinch)

How I Actually Make It (AKA, the Not-Perfect Method)

1. Get a biggish pan, plonk it on medium heat and melt the butter with the oil. The oil stops the butter burning. Nobody likes weird, burnt butter flavor—unless you do, but then this is a whole different recipe.
2. Add the onions and sauté until they go golden, about 8 minutes, give or take (sometimes I get distracted, and it’s more like 10 and they’re a bit brown—still fine).
3. Stir in the garlic and ginger; fry till fragrant, 1 minute-ish. This is when you’ll wonder if everyone in your house can smell the deliciousness (they can, and they’ll start lurking).
4. Sprinkle all the dry spices in. Stir like crazy so nothing burns (I’ve forgotten this and wound up with spicy glue at the bottom—don’t be like past me).
5. Tip in the crushed tomatoes. Give it a stir. Simmer till it’s thickened a bit—about 10-15 minutes. It’ll look weird at this stage and maybe a bit too bright red. Don’t panic; it sorts itself out, promise.
6. Add the chickpeas and about half a cup of water. Stir, cover (or don’t, if you like a thicker sauce), and let it all mingle for 10-15 minutes. Sneak a taste here—add salt, then more sugar unless you’re sugar-shy.
7. When it’s looking all saucy and inviting, pour in the cream (or coconut cream), stir well, and let it simmer another 5 minutes. The color should mellow out (like me on a Sunday morning).
8. Taste one last time. Need more salt? More garam masala? Maybe a squish of lemon if it’s tasted a bit too rich (totally optional, but sometimes helps). Garnish with cilantro.
9. Turn off the heat. Scoop over rice, serve with naan, or spoon it straight from the pot (no judgment).

Notes From My Many Experiments (and Mistakes…)

• If you forget to drain the chickpeas, don’t stress—just simmer a bit longer to thicken. Learned that after a few frantic dinners.
• Every onion is different! If yours is massive, maybe use half. Or just call it “oniony” that night. It’s all good.
• I tried skipping the sugar once, thinking I’d be super healthy. The flavor just wasn’t as rounded. A teaspoon does wonders.

Oh, and totally unrelated but—has anyone else started a recipe and then realized halfway through that the spice jar you reached for was actually cinnamon instead of cumin? Makes for an interesting curry, let’s just say.

Variations I’ve Actually Tried (and the One I’ll Never Do Again)

• Vegan version: Swap butter for vegan butter or olive oil, use coconut cream. Makes it richer, actually.
• Spicy version: Add chopped green chilies at the onion stage. My partner says “it’s got kick now!”
• Speed version: Blitz the sauce in the blender before adding the chickpeas for that restaurant-smooth vibe. But then there’s more washing up. Your call.
• Don’t try: Adding broccoli. Seriously, it just goes mushy and weird. Sorry, broccoli lovers.

Do You Really Need Fancy Equipment?

I use a big non-stick pan because mine’s sort of my kitchen workhorse. But any deep-ish skillet or Dutch oven (don’t worry if it’s not a real Dutch oven; the heavy pot I picked up from the local TK Maxx works fine) will do. If you don’t have a garlic press—use a knife! And a wooden spoon? I mean, your favorite spatula’s probably fine.

How to Store Leftovers (Assuming Any Make It That Far…)

This keeps in the fridge, well-covered, for up to 3 days—but honestly, in my house it’s lucky to survive the evening. If you do have leftovers, try having it for breakfast on toast. Am I weird? Maybe. But it’s delicious.

Serving It Up Right (Or My Lazy Night Traditions)

I’m a big fan of piling it over fluffy basmati rice and scattering heaps of cilantro on top (my cousin hates it—calls it “evil soap-leaf”—but what can you do). Sometimes, when it’s proper cold outside, we just dunk hunks of naan, and call it a meal. Also, mango chutney on the side? Game changer. Pickles too, if you’re feeling brave.

Lessons Learned from Butter Chickpea Bloopers

• I once tried to speed up the simmering—a total flop, the spices tasted raw. Just wait it out, the flavors get better (and so does your patience).
• Don’t skip the fat layer at the end, whether it’s cream or coconut. I tried once; bland city. You need the creaminess to mellow those spices.
• Garnishing is actually important! A sprinkle of fresh cilantro (or even some crispy onions, if you’ve got them) lifts the whole thing. Found that out by accident.

Your (Real) Questions, Answered

• Can I make this gluten-free? Yep, just serve with rice or a gluten-free flatbread like these homemade naan. No worries there.
• Can I freeze this? You can! The sauce might split a bit when you reheat, but if you stir in a splash more cream or water, it comes back together. No panic necessary.
• Which brand of garam masala do you use? I switch all the time, but MDH is always solid. Check here if you’re hunting online. But really, whatever good brand’s on hand is fine. Or homemade, if you’re super ambitious. (I’m usually not.)
• I don’t like cilantro—is there a swap? Sure you can try parsley, or just skip it. My uncle says a little fresh mint does wonders too, though I’ve never actually tried it.
• Is this spicy? A bit, but it’s easy to control. Just drop the chili powder if you’re heat-averse. I dial it back for my niece; she’s seven, so her version is basically mild as mayo.

If you haven’t tried making your own Indian Butter Chickpeas yet, go on, give it a whirl. Worst-case, you’ve got the makings of a solid leftover lunch (and if it does go wrong, just tell everyone it’s a “rustic” version!)

For more cozy recipes with plenty of personality (and sometimes too much garlic), I really like the way Serious Eats breaks things down, or check out Manjula’s Kitchen for vegetarian spins that remind me of my own family table.