Butter Chickpea Curry
Butter Chickpea Curry

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butter chickpea curry. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Butter Chickpea Curry is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Butter Chickpea Curry is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook butter chickpea curry using 17 ingredients and 7 steps. Here is how you can achieve that.

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

So that’s going to wrap it up for this exceptional food butter chickpea curry recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!