Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, butter chickpea curry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Butter Chickpea Curry is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Butter Chickpea Curry is something that I have loved my entire life. They are nice and they look wonderful.

A delicious, creamy chickpea and potato curry, full of flavor and so simple. Serve over a bed of rice. Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence So watch and learn how to make butter chicken at home only on Get Curried.

To get started with this recipe, we have to prepare a few ingredients. You can cook butter chickpea curry using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Butter Chickpea Curry:

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

Instead of butter chicken, try this vegetarian version made with chickpeas and potatoes. It's similar in flavour and easy to make. Serve on a bed of rice. Chicken Makhani is one of my favorite Indian dishes.

Steps to make Butter Chickpea Curry:

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.

It is a full flavored dish that complements the Then add them to the curry when you add your other dry spices. This butter chickpea curry has a creamy and mouth-watering. How about a vegetarian curry for dinner tonight? Substitute your chicken with delicious chickpea. Jump to Recipe Pin Recipe Rate this Recipe.

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