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Butter Chickpea Curry
Butter Chickpea Curry

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We hope you got benefit from reading it, now let’s go back to butter chickpea curry recipe. To cook butter chickpea curry you need 17 ingredients and 7 steps. Here is how you do it.

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

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