Recipe: Perfect Butter Chickpea Curry

Butter Chickpea Curry. A delicious, creamy chickpea and potato curry, full of flavor and so simple. Serve over a bed of rice. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat.

Butter Chicken is probably one of the most popular Indian chicken. Butter chicken curry was the first curry my kids agreed on trying and eating thanks to school dinners! For the longest time it was the only curry they would eat. You can cook Butter Chickpea Curry using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Butter Chickpea Curry

1. You need 4 tablespoons of butter, divided.
2. You need 1 of large onion, finely chopped.
3. It's 3 cloves of garlic, minced or presses.
4. You need 1 tablespoon of freshly grated ginger.
5. Prepare 2 tablespoons of garam masala powder (a little less if you use the paste).
6. It's 2 teaspoons of mild curry powder.
7. Prepare 1 teaspoon of turmeric.
8. You need 1 teaspoon of cayenne pepper (adjust to taste).
9. Prepare 1/4 teaspoon of ground cumin.
10. Prepare 1/4 teaspoon of salt.
11. It's 170 g of tomato paste.
12. Prepare 1 can (400 g) of diced tomatoes.
13. It's 1 can (400 g) of full fat coconut milk.
14. Prepare 3 cans (440 g) of chickpeas, drained and rinsed.
15. You need 1 tablespoon of cornstarch.
16. You need 4 tablespoons of heavy cream.
17. You need of Chopped cilantro or parsley as garnish.

Tender chicken cooked in a rich, fragrant tomato-based curry sauce makes the perfect butter chicken. Butter chicken recipe - This post will guide you how to make butter chicken at home that tastes Mix and then pour the cream to the curry. Yes, there are many other types of Indian Chicken curry recipes out there. Butter chicken is an Indian main dish made with curry powder, tomato puree, onions, poultry, and heavy cream.

Butter Chickpea Curry instructions

1. Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add onions, a pinch of salt and sauté for about 5 minutes, until translucent, stirring once in a while..
2. 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..
3. Add the can of diced tomatoes, fill the can 3/4 full with water and add to the pan..
4. Bring to a low simmer, cover and cook for 10 minutes, stirring every now and then. Remove from the heat, add coconut milk. Transfer to a pot and purée with an immersion blender until smooth and creamy..
5. Return the pot to heat, add chickpeas and give a good stir. Cover and gently simmer for about 20-25 minutes, stirring every now and then..
6. In a small bowl whisk cornstarch and (cold) heavy cream. (If the cornstarch doesn’t dissolve well, add a tiny bit of cold water). Add the slurry and the remaining 2 tablespoons of butter and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken..
7. Take a taste and adjust seasoning as needed. Sprinkle with chopped fresh cilantro or parsley and serve with rice and/or boiled potatoes..

For an Indian dish, it's fairly mild. Instead of butter chicken, try this vegetarian version made with chickpeas and potatoes. It's similar in flavour and easy to make. Serve on a bed of rice. This butter chickpea curry has a creamy and mouth-watering.

Subscribe to receive free email updates: