Tender chickpeas simmered in a super rich, aromatic and delicious tomato based (makhani) sauce.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 2 - 15 oz cans chickpeas ((or 3 cups boiled chickpeas from 1 cup dried))
  • ⅛ teaspoon baking soda ((omit if using fresh tomatoes))
  • ⅓ cup (50 grams) raw cashews ((or 2½ to 3 tbsps. cashew/almond butter or ¼ cup heavy cream))
  • 3 to 4 tablespoons unsalted butter ((divided))
  • 1 tablespoon ginger garlic paste ((or ¾ tablespoon each grated ginger & garlic))
  • 1½ teaspoon garam masala ((adjust to preference))
  • 1½ to 2 teaspoon Kashmiri chili powder ((adjust to preference))
  • ⅛ teaspoon turmeric
  • 1½ teaspoon coriander powder
  • ¾ teaspoon cumin powder
  • ¾ teaspoon sea salt ((+ more to adjust))
  • 4.5 oz (130 grams, ½ cup) tomato paste ((double concentrate, or 1¼ cup/10 oz passata or 450 g roma tomatoes, read notes))
  • 1 cup water/ chickpea cooked liquid ((omit to use passata, ½ cup if using fresh tomatoes, read notes))
  • 1 tablespoon kasuri methi ((dried fenugreek leaves))
  • ¼ to ⅓ cup heavy cream ((whipping cream, adjust to preference))
  • 2 tablespoons coriander leaves (/cilantro fine chopped to garnish)
  • lemon juice (as needed to serve)

Method

  1. If you are using cashews, soak them in ¼ cup hot water for 15 mins and grind to a smooth thick puree. Stir in ½ cup water and keep aside (While they soak, proceed with the next step.)
  2. On a low heat, begin to melt half of the butter in a pan and add ginger garlic. Sauté for 1 to 2 mins on a low heat, do not burn.
  3. Stir in red chili powder, turmeric, garam masala, coriander powder, cumin powder and salt. Add the tomato paste/passata, baking soda (optional), water if using & chickpeas.
  4. Mix well and bring to a gentle boil on a medium heat. Simmer covered for 10 mins.
  5. Stir in the cashew puree/nut butter and heavy cream (as per your preference). (optionally you may temper the cream with 2 to 3 tbsps of cooked sauce and stir into the pan). Continue to simmer for another 4 to 5 mins, until slightly thick, yet runny. (will thicken upon cooling)
  6. Crush kasuri methi and add it along with the reserved butter and more salt or garam masala if required.
  7. Let cool down a bit. Squeeze some lemon juice and garnish with coriander leaves & heavy cream. Serve Indian Butter Chickpeas hot over rice, quinoa, millets or flatbreads like Naan or kulcha.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.