Name: 30-Minute Indian Butter Chickpeas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 Tbsp coconut oil or any oil you have on hand; 1 medium yellow onion, finely diced (about 1 ½ cups); 1 Tbsp freshly grated ginger; 4 cloves garlic, minced; 1 Tbsp garam masala; 1 tsp ground coriander seed; 1 tsp kashmiri chili powder (or ¾ tsp sweet paprika and ¼ tsp cayenne); ½ tsp salt; ½ tsp cumin; 2 15-oz cans chickpeas, drained (425 g each); 1 13-oz can full-fat coconut milk (370 g); 1 6-oz can tomato paste (170 g); Basmati rice; Naan bread

Jump to Recipe· 4.2 from 1 review

If you’re craving a meal that bursts with warming spices and creamy richness, let me introduce you to this 30-Minute Indian Butter Chickpeas Recipe. This dish is a delightful plant-based take on traditional butter chicken, swapping in protein-packed chickpeas for a satisfying texture and a flavor profile that will have you coming back for seconds. Perfectly spiced with garam masala, gingery notes, and the smoothness of coconut milk, it’s easy to whip up in just half an hour, making it a reliable weeknight dinner or a cozy weekend treat. You’ll love how it manages to be indulgently creamy without any dairy, delivering a comforting hug in every bite.

Ingredients You’ll Need

The image shows nine clear glass bowls arranged on a green and white checkered tablecloth with a white marbled texture background. The largest bowl at the top left holds light brown chickpeas, round and shiny. To its right is a smaller bowl filled with finely chopped white onion. Below the chickpeas is a small bowl of white coconut oil with a soft, creamy texture. Next to it on the right is a small bowl of bright red tomato paste with a thick, smooth surface. In the center is a medium bowl with a blend of brown, red, and yellow spices arranged separately on a white plate. Above it, a tiny bowl contains brown powdered spice. To the right of the spices, there are two small bowls, one with beige-yellow grated ginger and another with finely chopped white garlic. At the bottom right is a large bowl filled with thick white coconut milk that looks creamy and smooth. photo taken with an iphone --ar 4:5 --v 7

The beauty of this 30-Minute Indian Butter Chickpeas Recipe is how it uses simple, pantry-friendly ingredients that come together to create a symphony of flavor. Each component not only adds its own distinct taste but also works harmoniously to give the dish its luscious texture and vibrant hue.

2 Tbsp coconut oil or any oil you have on hand: Adds richness and helps caramelize the onions for depth.
1 medium yellow onion, finely diced (about 1 ½ cups): Builds a sweet, savory foundation when cooked down.
1 Tbsp freshly grated ginger: Brings a fresh, zesty kick that brightens the whole curry.
4 cloves garlic, minced: Infuses the dish with warmth and aromatic complexity.
1 Tbsp garam masala: The star spice blend that defines the curry’s character.
1 tsp ground coriander seed: Adds a subtle citrusy undertone.
1 tsp kashmiri chili powder (or ¾ tsp sweet paprika + ¼ tsp cayenne): Provides a beautiful color and balanced heat.
½ tsp each salt and cumin: Enhances all the flavors and gives a smoky edge.
2 15-oz cans chickpeas, drained (425 g each): The hearty protein base that soaks up all the delicious sauce.
1 13-oz can full-fat coconut milk (370 g): Creates the velvety, creamy texture that makes this dish so irresistible.
1 6-oz can tomato paste (170 g): Adds a tangy depth, balancing the creaminess and spices perfectly.
To serve: basmati rice and naan: Classic Indian staples that make the meal complete and cozy.

How to Make 30-Minute Indian Butter Chickpeas Recipe

Step 1: Prepare Your Rice or Naan

If you plan to serve your butter chickpeas with basmati rice or naan, it’s a good idea to start that first. Having your sides ready and warm enhances the dining experience, creating the perfect base to soak up every bit of the luscious sauce.

Step 2: Sauté the Onions

Heat your coconut oil in a large pan over medium heat. Toss in the finely diced yellow onion and cook it gently, stirring often, until it softens and turns translucent. This step brings out the natural sweetness of the onion, laying down a flavorful canvas for your curry.

Step 3: Build the Aromatic Flavor Base

Next, stir in the freshly grated ginger and minced garlic. Let this cook for about a minute to awaken their aromas. Then add garam masala, ground coriander seed, kashmiri chili powder (or the paprika-cayenne combo), salt, and cumin. These spices bloom in the oil, releasing their fragrances and transforming the dish into a fragrant delight.

Step 4: Add the Chickpeas and Sauce Ingredients

Pour in the drained chickpeas, coconut milk, and tomato paste. Give everything a stir to combine all those wonderful flavors. Bring the mixture to a gentle simmer, cover your pot, and let it cook for 15 minutes, stirring occasionally. This is when the sauce thickens beautifully, and the tomato paste’s acidity mellows into a rich, orange-hued curry.

Step 5: Final Touches and Serve

Once the sauce has reduced and thickened, give it a final stir. Taste and adjust salt if needed. Your 30-Minute Indian Butter Chickpeas Recipe is ready to be spooned over fragrant rice or served alongside warm naan for dipping into that buttery, spiced goodness.

How to Serve 30-Minute Indian Butter Chickpeas Recipe

A close-up view of a stainless steel pan filled with thick orange-brown chickpea curry sauce, dotted with whole chickpeas and small green herb pieces scattered on top. A wooden spoon is stirring the curry, lifting a scoop of the creamy, textured sauce. The pan sits on a white marbled surface with a green and white checkered cloth underneath, a piece of flatbread partly torn in the top left corner, and a white bowl with rice and a smaller white bowl with chopped green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can add a bright contrast to this creamy curry. A sprinkle of chopped cilantro, a few thin rings of fresh chili, or a dollop of dairy-free yogurt can elevate the dish, adding freshness and a bit of zing that complements the rich flavors perfectly.

Side Dishes

Classic basmati rice is the tried-and-true match for soaking up the sauce, but don’t overlook warm garlic naan or roti for a real Indian feast feel. For a healthy twist, you can serve it with steamed greens or a crunchy cucumber salad to balance the meal.

Creative Ways to Present

Think outside the bowl! Serve your butter chickpeas in warm pita pockets with fresh herbs and a squeeze of lemon for a casual lunch. Or layer it over roasted sweet potatoes or cauliflower rice for an enticing low-carb option. The vibrant sauce also shines as a dip with crisp veggies.

Make Ahead and Storage

Storing Leftovers

This curry keeps beautifully in the fridge for up to 5 days when sealed tightly in an airtight container. The flavors even deepen overnight, making it perfect for easy lunches or quick dinners throughout the week.

Freezing

You can freeze this 30-Minute Indian Butter Chickpeas Recipe for up to 3 months. Just portion it into freezer-safe containers and thaw in the fridge overnight before reheating. It’s a fantastic freezer-friendly meal that saves time on busy days.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of water or coconut milk if it’s too thick. Microwaving works too, but stirring halfway through ensures even warming.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just remember to soak and cook dried chickpeas until tender before using. It will add more prep time but can enhance the dish’s texture if you prefer home-cooked beans.

Is this recipe gluten free?

Yes, the 30-Minute Indian Butter Chickpeas Recipe is naturally gluten free as long as you serve it with gluten-free sides like rice or gluten-free naan.

Can I make this recipe spicy or mild?

Definitely. Adjust the chili powder to suit your heat preference, or swap it for mild paprika to keep it gentle. The recipe is very forgiving and easy to adapt.

What’s the best oil to use?

Coconut oil adds a nice flavor, but you can use any neutral oil like vegetable, canola, or even ghee if you prefer a richer taste not suitable for vegans.

Is this recipe suitable for a vegan diet?

Yes! It’s totally vegan thanks to the use of coconut milk instead of dairy cream, making it a satisfying plant-based option full of creamy goodness.

Final Thoughts

Whipping up this 30-Minute Indian Butter Chickpeas Recipe is like inviting comforting warmth into your kitchen in record time. It’s one of those recipes that feels indulgent but is completely plant-based and friendly to many dietary needs. Whether you’re cooking for yourself, family, or friends, this dish’s creamy sauce and vibrant spices never fail to impress. I can’t wait for you to try it and make it a new staple in your cooking repertoire!