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Indian butter chickpeas recipe video

Indian Butter Chickpeas | Video

Crispy chickpeas in rich buttery sauce
5 from 48 votes
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Course: Side Dishes
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 4 minutes
Total Time: 34 minutes
Author :Nish Kitchen
Servings 4 -5

Ingredients

Fry chickpeas:

  • 1 tablespoon oil
  • 800 g canned chickpeas drained and rinsed (or 1 ½ cups dried chickpeas, soaked and cooked)
  • ¼ teaspoon ground fenugreek fenugreek powder
  • 2 teaspoons garam masala
  • Salt and pepper to taste

Butter chickpeas:

  • 1 tablespoon oil
  • 1 cup chopped onions
  • ½ teaspoon minced garlic garlic paste
  • ½ teaspoon minced ginger ginger paste
  • ½ teaspoon ground cumin cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 50 g butter
  • 1 tablespoon lemon juice
  • 2 tablespoons tomato paste
  • ½ cup heavy cream thickened cream
  • 1 tablespoon yogurt
  • ¼ cup milk
  • 8-10 cashew nuts soaked in hot water for 10 minutes and ground to a smooth paste
  • ¼ cup coriander cilantro leaves
  • Chopped coriander cilantro leaves, to garnish

Instructions

Fry chickpeas:

  • Heat oil in a large frying pan over medium-high heat. Add chickpeas. Sprinkle with ground fenugreek and garam masala. Season with salt and pepper.
  • Stir fry 3-4 minutes or until the chickpeas start to brown. Remove from pan. Set aside.

Butter chickpeas:

  • To the same pan, add 1 tablespoon oil. Once hot, add chopped onions. Cook, stirring occasionally, for 2-3 minutes or until onions are soft and translucent.
  • Add garlic and ginger. Saute, stirring, for 1 minute or until fragrant.Add ground cumin, garam masala, red chili powder, butter and lemon juice. Sauté, stirring, for 1 minute or until aromatic.
  • Add tomato paste, cream, yogurt and milk. Stir to combine. Bring to the boil. Simmer for 2-3 minutes.
  • Add chickpeas and ground cashews (if using). Stir to combine.
  • Simmer for another 3-4 minutes. Remove from heat.Garnish with coriander (cilantro) leaves.

MAKE IN INSTANT POT:

  • Turn on instant pot. Select sauté mode. Add oil and fry chickpeas. Remove it from the pot.
  • Heat 1 tablespoon oil and continue with the steps for making butter chickpeas. After step 4, close the lid. Select manual (pressure cooker) mode, and cook on high for 5 minutes. (If you’re using dried chickpeas, make sure you soak them overnight and cook them halfway through prior to frying the chickpeas)

MAKE IN SLOW COOKER:

  • After step 3, transfer the mixture to the slow cooker. Add fried chickpeas and coriander (cilantro) leaves. Stir to combine. Cover with lid, and cook on high for 4-5 hours or low for 6-8 hours.

Video

Notes

  1. If you are using dried chickpeas, soak them overnight or at least 6 hours and cook them separately before frying.Reserve some fried chickpeas for garnishing if you like
  2. Freeze remaining cream for later use - pour the cream into ice cube trays, and when set, store them in ziplock bags to save space. Remember only heavy or thickened cream can be frozen. Thaw the cubes in refrigerator overnight.
  3. You can skip the “frying” step, and add cooked chickpeas directly to the curry. But, I really love the slight crunchy texture of fried chickpeas.

Nutrition

Serving: 1g | Calories: 443kcal | Carbohydrates: 53g | Protein: 17g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 23mg | Sodium: 848mg | Fiber: 14g | Sugar: 11g