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We hope you got benefit from reading it, now let’s go back to butter chickpea curry recipe. You can cook butter chickpea curry using 17 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Butter Chickpea Curry:
- Prepare butter, divided
- Get large onion, finely chopped
- Prepare garlic, minced or presses
- You need freshly grated ginger
- Provide garam masala powder (a little less if you use the paste)
- Get mild curry powder
- You need turmeric
- You need cayenne pepper (adjust to taste)
- Use ground cumin
- Take salt
- Get tomato paste
- Provide diced tomatoes
- Use full fat coconut milk
- Provide chickpeas, drained and rinsed
- Prepare cornstarch
- Prepare heavy cream
- Get Chopped cilantro or parsley as garnish
Instructions to make Butter Chickpea Curry:
- 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.
- 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.
- Add the can of diced tomatoes, fill the can 3/4 full with water and add to the pan.
- 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.
- 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.
- 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.
- Take a taste and adjust seasoning as needed. Sprinkle with chopped fresh cilantro or parsley and serve with rice and/or boiled potatoes.
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