Move over Butter Chicken! BUTTER CHICKPEAS are Here! (gf, soy-free, nut-free)

butter

🥗Healthier: ghee

💰Cheaper: vegetable oil

Ghee adds a nutty flavor, while vegetable oil is a cost-effective alternative.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk offers creaminess with fewer calories, while milk is a budget-friendly option.

Soak chickpeas overnight in water.

Drain and rinse the soaked chickpeas.

Cook chickpeas in a pressure cooker with water until tender, about 15-20 minutes.

Melt butter in a large pan over medium heat.

Add chopped onions and sauté until golden brown, about 5-7 minutes.

Stir in minced ginger, garlic, and green chili; cook for 2-3 minutes until fragrant.

Add chopped tomatoes and cook until they soften, about 5 minutes.

Mix in coriander powder, cumin powder, red chili powder, and salt; cook for 2 minutes.

Add the cooked chickpeas and mix well to coat in the spices.

Pour in cream and simmer for 10 minutes, stirring occasionally.

Sprinkle garam masala and stir to combine.

Garnish with fresh cilantro and a squeeze of lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary