Indian Butter Chickpeas is a rich, creamy, and comforting dish that delivers all the flavors of classic butter chicken but in a vegetarian form. Made with tender chickpeas simmered in a velvety tomato-based sauce, it is infused with warm spices like garam masala, cumin, turmeric, and chili powder. A swirl of cream or coconut milk gives the sauce its signature smooth and luxurious texture.
This dish is all about balance. The spices bring warmth and depth without overwhelming heat, while the creamy tomato sauce adds a subtle sweetness and richness. The chickpeas are hearty and satisfying, soaking up all the flavors as they simmer gently in the sauce. It is the perfect choice for anyone craving Indian flavors without meat.
Butter Chickpeas is also incredibly versatile and easy to prepare. It requires simple pantry staples like canned chickpeas, crushed tomatoes, garlic, ginger, and a handful of spices. The cooking process is straightforward – saute the aromatics, add spices to release their flavor, stir in tomatoes and chickpeas, and finish with cream or a dairy-free alternative. In about 30 minutes, you have a meal that tastes like it came from your favorite Indian restaurant.
Serve it with fluffy basmati rice, warm naan, or roti to soak up every bit of that delicious sauce. You can also add steamed vegetables or a side salad for a complete meal. Whether you are vegetarian, looking to eat more plant-based meals, or simply craving something cozy and flavorful, Indian Butter Chickpeas never disappoints.
The leftovers are just as tasty the next day as the flavors continue to deepen over time. It is comforting, satisfying, and full of rich, bold flavors that feel both indulgent and wholesome. This dish proves that plant-based meals can be just as hearty and delicious as their meat-based counterparts.
Ingredients
- 1 tablespoon oil or butter for sautéing
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper optional
- 1 can (14 oz) tomato sauce
- 1 can (15 oz) chickpeas drained and rinsed
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro chopped, for garnish
- to taste salt
- to taste black pepper
Instructions
- Heat oil or butter in a large pan over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and ginger, and cook for another minute until fragrant.
- Stir in the garam masala, ground cumin, ground coriander, and optional cayenne pepper. Cook for about 30 seconds until spices are aromatic.
- Add the tomato sauce and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
- Add the chickpeas to the sauce, stir, and let simmer for 5 minutes.
- Stir in the heavy cream and let it simmer for an additional 5 minutes. Adjust the seasoning with salt and black pepper.
- Garnish with fresh cilantro before serving. Enjoy!
Nutrition
This is sooo delicious! I’ve never made butter chickpeas before, but this recipe was easy to follow. My family loved it! 👌
This recipe sounds fake. Butter with chickpeas?? Aint no way that’s healthy. 😂 I stick with my salad, thank you very much.
Guys, I’m not a cook, but even I could make this! Just need butter and chickpeas and I’m set! Easy peasy and tasty! Yum! 😋
I dunno, I was expecting better. It turned out kinda bland and not really like the restaurants. Maybe I did something wrong? 🤷♂️
I think you might’ve missed the spices! They really make the difference. Try adding a bit more garam masala or cayenne next time! 😊
Doesn’t taste like butter chicken at all, just mushy peas. Disappointed.
This turned out super creamy and comforting—exactly what I wanted for a weeknight. The garam masala + cumin combo is doing the heavy lifting. I added a pinch of sugar to balance the tomato and it was perfect.
I tried this but mine wasn’t creamy at all… I might’ve used light cream instead of heavy? Also I skipped the sugar and my tomato sauce tasted kinda sharp. Flavor still good though, just needs tweaking.
Yes!! That garam masala + cumin combo really is the backbone of this. I also do a tiny pinch of sugar and it makes the tomato taste so much smoother—glad it worked for you!
Super easy. Tasted like Indian restaurant? maybe. lol
It’s good but I don’t really get “restaurant” vibes. Needs more cumin/ginger? Also tomato sauce was kinda sweet for me.
Right?! I made this and it totally scratched that Indian restaurant itch. The garam masala + cream combo is magic.
I used dried cilantro because that’s what I had—probably not the same—and it tasted kinda flat. Still edible, just not wow.
I’m skeptical about tomato sauce + chickpeas without whole spices, but honestly it worked. Could maybe use more heat though.
Yeah it’s good but could use more heat, agreed. I think next time I’ll add whole cumin seeds too instead of only powder. Also I used tomato sauce from a jar and it needed more salt, lol.
Totally get the skepticism—tomato + chickpeas usually feels a bit flat to me unless the spice base really sings. But your process seems solid. I’d probably add a pinch more cayenne or even a little paprika for that extra kick.
Yum! I’m a big fan of Indian food. This is going into my regular rotation!
Wow, a lot of steps for something that takes canned beans? Didn’t love it.
I actually found this really rewarding! I love the spices in it. Don’t let the steps scare you off, it’s worth it!
I didn’t have all the spices, so I skipped some and it was still good but not great. I think it needs the garam masala.
I swear I followed it and still my sauce separated 😭 I whisked the cream in, but it got weird. Flavor was good though.
Cilantro at the end is the move. I always forget garnish and it’s usually not the same. This smelled like a restaurant after the spices.
This was AMAZING! I can’t believe it’s just chickpeas. Gonna make it again.
Really good, though I think 10 minutes for simmering the tomato is a bit short. Next time I’ll go longer so the sauce tastes less “canned.” Still super tasty.
This recipe is amazing! My family loved it, and it’s so easy to make. Thank you!
I think butter makes everything better! Next time, I’m adding more cream for sure.
Yes! More cream is always a great idea! It adds richness. Can’t wait to try it like that!
I added some chicken instead of chickpeas and it still turned out great! Not traditional, but yum!
Chicken instead of chickpeas? That’s interesting! But I don’t think it can beat the original. 🤔
Heavy cream is where it’s at. I served it over rice and everyone asked for seconds. My one complaint: it needs more cilantro.
Wow! This was so creamy and delish! Love the spices! Will make again!
Not sure if it really needs that much cream, feels a bit heavy. But spices are nice.
I didn’t think it would turn out this good! I love the creamy texture too!
Made this tonight and it’s honestly so cozy. The spices smell amazing and the cream makes it super smooth. I used half butter/half oil and it still turned out great!
Easy weeknight meal. I added a squeeze of lemon at the end and it totally brightened everything—would definitely make again.
Huh, I’m not sure about lemon. Indian food usually isn’t bright like that to me? But if it works for you I guess I’ll test it—maybe a tiny squeeze. Also, I only had half a can of chickpeas… still worth making?
This sounds so good! I love that you squeezed lemon at the end—will try that next time. The creamy tomato + bright citrus combo is perfect for weeknights.
Y’all this is so easy to make! Took me like 20 minutes. I might add more tomatoes next time tho.
This is how I make it too, except I add some coconut milk for extra flavor. Try it!
Way too bland for my taste. I followed everything and didn’t use much salt though, so maybe that’s on me. Still, I’d definitely double the garam masala next time.
Not bad, but I found it bland before the cream. I had to add extra garam masala, salt, and black pepper to get it where it needed to be. The instructions are easy though—no fuss.
yummy simple and fast, I added mushrooms too! everyone loved it 🙂
Glad to hear you liked it! Mushrooms sound like a great addition. I’m definitely trying that next time!
I’m not usually a cream-in-curry person, but wow this worked. The sauce thickened just right and the chickpeas stayed tender. Will make again.
I didn’t have heavy cream so I used half-and-half… it kinda curdled a bit when it simmered. Flavor was still good, but texture was meh. Recommend keeping the heat low.
Good call on lowering the heat—cream really doesn’t like a hard simmer. Next time, try warming the half-and-half first and stir it in off the heat (or add a little at a time).
I dunno… I think chickpeas taste weird. Not fan of this one.
yummy!
Absolutely love this recipe! So easy and tastes amazing. 😍
I’m skeptical of “butter chickpeas” without actual butter quantities and without simmering longer. 5 minutes for chickpeas feels short. It tasted okay, but it wasn’t that deep, restaurant-style flavor.
My family couldn’t get enough! Best chickpea dish I ever made. Thanks!
Amazing recipe! Super easy and delicious. The chickpeas turned out perfect!
I tried it too! Turned out delicious, just like you said. My family loved it!
I dunno… seems like a lot of ingredients. Is it really that easy? I usually mess up recipes.
Why you calling this butter chicken? Its just beans in red sauce. Smh.
It’s actually chickpeas, not chicken! A variation for sure, but really tasty. Give it a shot!
Tasty but I think it needed more chili. I did the optional cayenne (kinda heavy-handed) and it was still mild to my taste. Next time I’ll add smoked paprika too.
Totally agree—this has great flavor but the heat feels like it’s being held back. I’d add more cayenne *and* maybe a pinch of chili powder next time.
Too many steps for me! I just want to eat, not follow all those instructions.
Made this for dinner, but I forgot to buy cilantro. Still tasted good though!
Too spicy for my kids! Next time I’ll leave out the cayenne. But overall pretty good.
I tried this and it was pretty bland. Needs more spices or something…
I had to substitute the heavy cream with coconut milk because I was out of cream. Turned out nice!
Coconut milk is a great substitute! I love when recipes can be flexible. I will try that next time. Thanks!
I dunno, coconut milk in this dish sounds kinda strange. Isn’t the heavy cream like, essential for the creamy texture?
Not bad, but mine was a little bland until I added more garam masala and salt. Also, I simmered longer because the sauce seemed thick.
The instructions are easy and the steps make sense. Onion translucent, then spices bloom—good stuff. I used fresh garlic/ginger and it really popped.
umm i did it without cayenne and garlic burned a little. but the chickpeas were still good. idk 3 stars for effort
Not sure about the heavy cream amount—too rich for my taste. I’m also skeptical about using tomato sauce instead of crushed tomatoes, but the texture ended up nice.
Not gonna lie, it felt a bit like tomato soup with chickpeas at first. Then I realized I undercooked the spices—once I cooked them longer they tasted way better. Good recovery though.
Made this for dinner tonight—so comforting. The garam masala + cumin combo smells amazing, and the cream makes it nice and silky. I added a pinch more cayenne and it was perfect.
Followed the recipe exactly and it was… fine? Tasted a little flat until I added extra salt and more garam masala. After that it was actually great.
Can I use coconut milk instead of cream? Cuz I’m vegan and don’t do dairy.
Yes, coconut milk should work great! It gives a lovely creamy texture, and it’s perfect for vegan dishes. Enjoy your cooking!
I tried it with olive oil only and it worked fine, but I think garlic + ginger could use longer cooking than “a minute.” It tasted a little sharp at first, then mellowed after simmering.
Good call on the garlic/ginger timing—“a minute” can be a bit short depending on how hot your pan is. I usually cook them closer to 2–3 minutes until the raw smell is gone.
Not authentic enough for me. Butter chickpeas should have more butter and a richer base—this tastes more like a basic curry sauce. Also why tomato sauce and not tomatoes?
Looks complicated but it’s not! So glad I tried this! My family loved it.
So happy to hear that! It’s one of my favorites too. The flavors are just perfect!
I love Indian food, but I’m skeptical about using only tomato sauce (like jarred) with no whole spices. It tastes fine, just not as “restaurant” as I expected.
I actually tried a version like this and it was good even with jar sauce. Maybe you just needed more garam masala or salt? Also I used like a full can of tomato sauce one time (oops) and it was still fine. Restaurant style is mostly timing and seasoning imo.
Totally get what you mean. Jarred tomato sauce can taste a bit flat, and without whole spices (like whole cumin or bay leaf) it won’t have that “restaurant” depth. Still, the garam masala + cumin/coriander help a lot—next time try blooming the spices in oil with a pinch of whole cumin too!
I followed it exactly and honestly it felt a little bland until I salted more at the end. Also, 14 oz tomato sauce is vague—mine was a little too tangy. Still good though.
I feel you—this is one of those recipes where the salt/pepper at the end really makes it “click.” I do a tiny pinch of sugar sometimes too if the tomato sauce is extra tangy.
I followed this but it turned out too spicy. Maybe less cayenne next time?
I found it a bit bland. Maybe add more cayenne or some salt?
Easy weeknight recipe. I used butter instead of oil and it tasted rich. Next time I might add a pinch of sugar to balance the tomatoes.
Nice recipe but took too long for me. I’m too busy for all this cooking.
I get that! Cooking can be so time-consuming, but this dish is super worth it. Maybe try prepping some ingredients ahead of time? Makes it easier!
Too long? Ugh, I feel you there. Just stick to takeout if you’re that busy, lol. But this recipe looks tasty!
I only got tomato sauce… Can I still make this? Help!
Absolutely! You can use tomato sauce instead of fresh tomatoes. It’ll still taste great! Just follow the rest of the steps.
I tried it but my sauce turned kinda oily? I used butter instead of oil and maybe the heat was too high. Flavor was good though.
garam masala already has cumin and coriander?? so maybe it’s too many spices? either way it was decent. i’ll try less next time lol
Wait, i thought garam masala is only whole spices? I usually skip cumin/coriander when using it, so your comment makes sense. Next time do like half the garam masala or half the cumin/coriander and see. Love chickpeas btw.
Yeah, garam masala often includes cumin/coriander-type spices, so adding both can be a bit “spice-heavy” if you’re not careful. But 1/2 tsp each usually isn’t crazy—still, trying a little less like you said is a good call. Glad it was decent though!
Pretty good, but I think it needed a little more salt than “to taste.” Also, I added cayenne and it was slightly too spicy for me. Next time I’ll dial it back.
Totally get that—“to taste” is vague. I usually start with a generous pinch and then add more after it simmers with the cream. Good call on dialing back the cayenne too.
Butter chickpeas? More like butter bland peas. 😒
Pretty good, but mine came out a little too tangy from the tomato sauce. Next time I’ll balance it with a pinch of sugar (or more cream). Also didn’t have fresh cilantro so I used dried—still worked.
Omg, I forgot the cilantro! Still came out good tho!
Cilantro or not, that sounds delicious! Can’t wait to try this recipe!
Came together fast. I love that it doesn’t require a million spices. My kitchen smelled amazing for like 2 hours.
Isn’t chickpeas just for salads? Can’t believe I made a curry with them. Surprised at how good this was! But it’s not really ‘butter’ chicken…
This recipe was super easy to follow! I loved it! Will definitely make again.
I don’t know why people rave about chickpeas. They ain’t as good as chicken. LOL.
Made this tonight—so cozy and flavorful. The garam masala + cumin combo is doing the heavy lifting, and the cream makes it super smooth. I added a tiny squeeze of lemon at the end and it was perfect. Would definitely make again!
This recipe is amazing! I loved how creamy and flavorful it turned out. Definitely a keeper!
Wow! Super easy for a weeknight and tastes way more expensive than it is. My whole family went back for seconds. Cilantro garnish is a must.
This tastes so cozy and rich! The garam masala + cumin combo is spot on. I used butter and it came out restaurant-level.
heavy cream?? I don’t know… too creamy for chickpeas. But I’ll try once more with less cream.
I totally get what you mean—heavy cream can make it feel too rich. I’ve done this with half-and-half or even coconut milk and it still tastes great. Good call trying with less!
I didn’t have all the spices, so I just used garam masala. Still turned out okay, but not like in the restaurants.
Meh. Chickpeas are chickpeas, but the sauce was kinda thin for me. Also, cayenne optional—i skipped it and it was still spicy enough somehow? Not complaining, just confused.
My first time making this and it was honestly easy. I didn’t have ginger, used a tiny bit of powdered instead—still decent. Cilantro on top was a nice touch.
Nice! I like that you used powdered ginger—honestly that substitution saves a lot of hassle. Cilantro really does make it feel fresh.
Can I use coconut milk instead of heavy cream? I’m dairy-free and want to try it!
Could use more heat or depth. I only had mild chili so I skipped cayenne, and it felt a bit mild. Maybe add crushed chili or a little smoked paprika.
I thought chickpeas were like peas. They are not! But this dish was actually yum!
I’m skeptical about the heavy cream amount—1/2 cup seems like it would overpower the garam masala. But wow… it worked. Still, I’d try light cream next time.
I had the same worry—1/2 cup heavy cream sounds like it would mute the spices. But butter chicken vibes though 😄 Glad it came out balanced for you! Light cream might be worth a test if you want it less rich.
Pretty solid base recipe. My sauce thickened a bit too much after 10 minutes, so next time I’ll add a splash of water/cream earlier. Tastes like what I get at my local place.
Not bad, but mine was a little bland until I salted more. Also I think 10 minutes for the tomato sauce is short—next time I’ll simmer longer.
Glad you got it to work! I totally agree—10 minutes can be a bit quick depending on the tomato sauce. I usually simmer longer and salt in stages too. 👍
Garlic/ginger amount seems low? I’m not sure, but I felt it was missing that punch. Could be my onions were sweet. Still ate it all 😅
I followed the steps exactly but it turned out kinda watery, like soup. Maybe my tomato sauce can was thinner? Still edible though.
Totally get it—watery butter chickpeas usually means the sauce didn’t reduce enough. Next time, simmer a bit longer (like 15–20 min) before adding the chickpeas/cream, and let the cream simmer uncovered so it thickens.
garam masala is the key, no doubt. i did 1 tsp and it still felt like a lot (in a good way). would make again, maybe add spinach next time.
Pretty good, but I felt like it needed a little more depth. Next time I’ll sauté the spices a touch longer and maybe add a splash of lemon at the end. Flavor is there though!
The measurements are clear, but I think 1 can tomato sauce is too much for my taste. I used a bit less and it was perfect.
Tasty! But can I substitute heavy cream? I only have coconut milk.