Description
A vegetarian twist on traditional butter chicken, made with chickpeas and a rich, creamy sauce.
Ingredients
Scale
- 2 × 400g tins chickpeas, drained and rinsed (or 480g cooked chickpeas)
- 3 tablespoons unsalted butter, divided
- 1 tablespoon neutral oil
- 1 large onion, finely diced
- 5 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons tomato paste
- 1 × 400g tin crushed tomatoes or passata
- 1½ teaspoons Kashmiri chili powder
- 1½ teaspoons garam masala, divided
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 30g (¼ cup) raw unsalted cashews, soaked and blended
- 80ml (⅓ cup) heavy cream or full-fat coconut milk
- 1 teaspoon sugar
- Salt to taste
Instructions
- Soak the cashews in boiling water for 15 minutes and blend with water until smooth.
- Heat 2 tablespoons butter and oil in a pan, add onion, and cook until soft and golden.
- Add garlic, ginger, and tomato paste, stirring until fragrant and darker.
- Bloom the spices by adding Kashmiri chili, garam masala, cumin, coriander, and turmeric.
- Pour in crushed tomatoes, add sugar and salt, and simmer until the sauce thickens.
- Blend the sauce for a smooth consistency or leave it chunky.
- Stir in the cashew paste and cream, add chickpeas, and simmer gently.
- Finish with kasuri methi, remaining garam masala, and cold butter, stirring until mixed.
Notes
Serve with basmati rice, naan, and a dollop of plain yogurt. Ideal for meal prep, reheats well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 30mg