Recipe: 2021 Butter Chickpea Curry

Butter Chickpea Curry. "A delicious, creamy chickpea and potato curry, full of flavor and so simple. Why is it called butter curry when there is no butter? That said, this is a very easy and versatile recipe.

Yes, there are many other types of Indian Chicken curry recipes out there. Perfect Instant Pot Butter Chicken Curry - A vibrant and tantalizing butter chicken curry recipe that is made in just minutes using your pressure cooker! A delicious and creamy Indian curry. You can have Butter Chickpea Curry using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Butter Chickpea Curry

1. You need 4 tablespoons of butter, divided.
2. Prepare 1 of large onion, finely chopped.
3. It's 3 cloves of garlic, minced or presses.
4. Prepare 1 tablespoon of freshly grated ginger.
5. It's 2 tablespoons of garam masala powder (a little less if you use the paste).
6. You need 2 teaspoons of mild curry powder.
7. It's 1 teaspoon of turmeric.
8. You need 1 teaspoon of cayenne pepper (adjust to taste).
9. You need 1/4 teaspoon of ground cumin.
10. Prepare 1/4 teaspoon of salt.
11. You need 170 g of tomato paste.
12. You need 1 can (400 g) of diced tomatoes.
13. It's 1 can (400 g) of full fat coconut milk.
14. You need 3 cans (440 g) of chickpeas, drained and rinsed.
15. Prepare 1 tablespoon of cornstarch.
16. It's 4 tablespoons of heavy cream.
17. You need of Chopped cilantro or parsley as garnish.

Return the pot to heat, add chickpeas and give a good stir. Butter chicken curry was the first curry my kids agreed on trying and eating thanks to school dinners! For the longest time it was the only curry they would eat. Butter chicken is an Indian main dish made with curry powder, tomato puree, onions, poultry, and heavy cream.

Butter Chickpea Curry instructions

1. Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add onions, a pinch of salt and sauté for about 5 minutes, until translucent, stirring once in a while..
2. Add garlic and sauté for 1 minute, until fragrant. Add ginger and all the spices and sauté for 30 seconds, until fragrant. Add tomato paste and give a good stir..
3. Add the can of diced tomatoes, fill the can 3/4 full with water and add to the pan..
4. Bring to a low simmer, cover and cook for 10 minutes, stirring every now and then. Remove from the heat, add coconut milk. Transfer to a pot and purée with an immersion blender until smooth and creamy..
5. Return the pot to heat, add chickpeas and give a good stir. Cover and gently simmer for about 20-25 minutes, stirring every now and then..
6. In a small bowl whisk cornstarch and (cold) heavy cream. (If the cornstarch doesn’t dissolve well, add a tiny bit of cold water). Add the slurry and the remaining 2 tablespoons of butter and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken..
7. Take a taste and adjust seasoning as needed. Sprinkle with chopped fresh cilantro or parsley and serve with rice and/or boiled potatoes..

For an Indian dish, it's fairly mild. This is a rich dish with a medium hot taste, a good way to introduce curry to those who don't normally eat curry. This butter chickpea curry has a creamy and mouth-watering. How about a vegetarian curry for dinner tonight? Substitute your chicken with delicious chickpea.

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