Indian Butter Chickpeas: 30-Minute Ultimate One-Pan Dinner

Indian Butter Chickpeas is a chef-tested, weeknight-friendly dish I adore.
I crafted this 30-minute, one-pan dinner to deliver restaurant flavor with ease.
Silky tomato-cream, warm spices, and chickpeas shine—let’s cook Indian Butter Chickpeas.

Table of Contents

Table of Contents

what make this Indian Butter Chickpeas special

What makes this Indian Butter Chickpeas special is its balance of speed and soul. On busy weeknights I crave a dish that tastes like a restaurant favorite but doesn’t demand hours of prep. I want a meal that feels comforting in a single pan, so I can hug my family with flavor rather than argue with a sink full of dishes. Indian Butter Chickpeas delivers that warmth in a creamy, tomato-kissed sauce, with spices that glow and perfume the kitchen. It’s the kind of dish that makes weeknights feel like a warm, shared moment rather than a rush.

Why this recipe feels special for you

I’ve spent years juggling a chef’s pace with family dinners, and this recipe lets me win both battles. The one-pan setup means fewer dishes cluttering the sink, and I can simmer the sauce while I finish homework or tidy the kitchen. The creamy tomato sauce clings to chickpeas like a velvet cape, and the garam masala glow makes the house smell like a cozy Indian restaurant. Indian Butter Chickpeas is my go-to when deadlines loom or when a picky eater needs comfort. It travels well in leftovers and still tastes like home. It’s the dish I reach for when I want to feed a crowd of hungry souls after a long day.

Ingredients Indian Butter Chickpeas

Here are the exact ingredients for Indian Butter Chickpeas. Exact quantities are printed at the bottom for easy printing.

• 2 tbsp butter or plant-based butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minimized
• 1 tbsp fresh ginger, grated
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground turmeric
• ½ tsp chili powder (adjust to taste)
• 1 can crushed tomatoes (14–15 oz)
• 1 cup heavy cream or coconut milk
• 2 cans chickpeas, drained and rinsed
• Salt to taste
• Optional: fresh cilantro for garnish

Ingredient notes and roles

• Butter or plant-based butter: adds richness and a creamy mouthfeel.
• Olive oil: prevents burning and adds depth to the base.
• Onion: builds sweetness and body in the sauce.
• Garlic: provides bright aroma and bite.
• Fresh ginger: brings warm, zesty warmth.
• Garam masala: the warm, aromatic backbone.
• Ground cumin: earthy depth and aroma.
• Paprika: color and gentle sweetness.
• Ground turmeric: subtle earthiness and vibrant hue.
• Chili powder: controls heat; adjust to taste.
• Crushed tomatoes: form the tangy, velvety sauce body.
• Heavy cream or coconut milk: delivers silkiness and richness.
• Chickpeas: protein, texture, and heartiness.
• Salt: flavor enhancer.
• Fresh cilantro: bright finish (optional garnish).

How to Make Indian Butter Chickpeas

I start Indian Butter Chickpeas with a flavorful base in one pan. I layer richness and warmth for weeknight ease. This guide shows simple steps that turn humble chickpeas into a cozy, restaurant-worthy bowl.

Step 1: Sauté the base

I heat butter and olive oil in a large skillet over medium. This start builds a rich foundation for the sauce. For Indian Butter Chickpeas, this is the start that matters.

Step 2: Soften aromatics

I add onion and cook until soft and lightly golden. The sweetness helps balance the bold spices. Soft aromatics are the heart of the base.

Step 3: Boost the spice aroma

I add garlic and ginger; cook 30 seconds until fragrant. This quick bloom wakes the kitchen. It also makes the dish smell like home and a little Indian chickpea curry magic.

Step 4: Toast the spices

I add garam masala, cumin, paprika, turmeric, and chili. Stir to toast briefly, just until fragrant. Toasting wakes spice oils and deepens flavor for Indian Butter Chickpeas.

Step 5: Build the sauce

I pour in crushed tomatoes and simmer until thickened. This forms the velvety body for the sauce. Let it reduce a touch to concentrate tang and color.

Step 6: Creamy finish

I stir in cream or coconut milk and season with salt. Keep the heat gentle so the sauce stays glossy. This is the creamy finish that coats every chickpea.

Step 7: Chickpeas come together

I add chickpeas and simmer until heated through and coated. Stir often so they soak up the sauce. The texture stays sturdy, never mushy.

Step 8: Finish and serve

I finish with cilantro and serve with naan or rice. The bright herb lifts the richness. Enjoy the comforting glow of Indian Butter Chickpeas at dinner.

Tips for Success

• I reach for full-fat cream or coconut milk in Indian Butter Chickpeas for extra silkiness and depth of flavor.
• I toast the spices to wake their aroma without burning.
• I season gradually, tasting as I go and adjusting salt as the sauce thickens.
• I let the tomato sauce simmer a bit to deepen flavor before adding chickpeas.
• If dairy-free, I use coconut milk in Indian Butter Chickpeas and skip butter.

Equipment Needed

• Large skillet or sauté pan (nonstick recommended)
• Wooden spoon or silicone spatula
• Measuring spoons
• Can opener
• Knife and cutting board
• Optional: immersion blender for a smoother sauce (if desired)
• Food thermometer
• Compact kitchen towels for quick clean-up
• All-purpose cleaner spray or soap, handy in case of mess
• Pot lid
• Silicone pastry brush for brushing butter

Variations

• Dairy-free: I use coconut milk and dairy-free butter; I keep spices mild.
• Spicier: I increase chili powder or add a pinch of cayenne.
• Veg-friendly add-ins: I stir in fresh spinach or baby kale at the end.
• Protein swap: I use white beans or lentils for a different texture.
• Serve with: I drizzle plain yogurt or vegan yogurt for tang.

Why You’ll Love This Indian Butter Chickpeas

I love how Indian Butter Chickpeas brings weeknight flavor with depth and comfort. It’s vegetarian, protein-packed, and scales from a quiet dinner for two to meal-prep for the week. The velvety tomato cream clings to chickpeas, while warm spices fill the kitchen with a cozy aroma. Best of all, it’s a one-pan wonder, making cleanup quick so you can savor the moment with family. It’s flexible, too, for picky eaters.

Serving Suggestions

• Serve with fluffy basmati rice or warm naan to soak up the sauce.
• A cucumber-yogurt raita adds cooling contrast and a gentle tang, brightening every bite.
• Roasted vegetables like cauliflower or peppers add color, texture, and sweetness.
• Fresh cilantro finish brightens the aroma and ties the dish together for dinner guests.

Make It Your Own: Indian Butter Chickpeas Meal Prep and Leftovers

Want this dish to feel forgiving for busy weeks? I plan ahead by keeping components separate until serve time. Cook the sauce and chickpeas in advance, then rewarm for silkier texture. Leftovers taste nearly as fresh as night one.

• Prepare the sauce and chickpeas separately and combine when reheating for better texture.
• Refrigerate up to 4 days; reheat gently on the stove with coconut milk.
• Freeze in portioned containers for up to 3 months; thaw overnight in the fridge.

FAQs

Is Indian Butter Chickpeas spicy?

I keep the heat approachable. You can control heat by adjusting chili powder. Start mild and add more to taste.

If I’m cooking for picky eaters, I add heat at the table for those who want it. This keeps Indian Butter Chickpeas flexible for everyone.

Can this be vegan?

Yes. Use coconut milk and plant-based butter; omit dairy entirely. I’ve made it dairy-free for friends and loved ones, and it’s just as creamy.

Is it gluten-free?

Yes, as long as you use gluten-free crushed tomatoes and spices. I check labels to avoid hidden gluten in blends.

What should I serve with it for a crowd?

Naan, basmati rice, or roasted vegetables pair beautifully. I often offer rice and warm flatbreads so everyone can scoop. A cucumber-yogurt raita adds a cooling contrast too.

Final Thoughts

This Indian Butter Chickpeas dish has become my weeknight ally. I love how a single pan delivers restaurant-worthy richness without the chaos of multiple pots. The creamy tomato sauce clings to chickpeas, and the warm spices fog my kitchen in a cozy aroma that says home. It’s forgiving for busy evenings and friendly to picky eaters, yet it feels indulgent enough to serve guests. I keep a pot simmering on low after homework and calls, letting flavors deepen. With a bowl of this on the table, I feel confident feeding my family fast, nourishing meals they crave.

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