History and Origin
Butter chicken, or murgh makhani, is a beloved dish that originated in Delhi, India, in the 1950s. Legend has it that it was created by accident when leftover tandoori chicken was mixed with a tomato gravy rich in butter and cream. Our vegetarian adaptation swaps the chicken for protein-packed chickpeas, maintaining the essence of the original while offering a meat-free alternative that’s just as delicious and comforting.
Ingredient Spotlight
The star players in our Indian Butter Chickpeas are:
- Chickpeas: The protein-packed substitute for chicken, offering a satisfying texture and nutty flavor.
- Butter and Cream: These create the rich, velvety base that gives the dish its name and luxurious mouthfeel.
- Tomato Paste: Provides depth and tanginess to balance the richness.
- Garam Masala: A warming spice blend that’s essential to many Indian dishes.
- Kashmiri Chili Powder: Adds a gentle heat and beautiful color. If unavailable, substitute with a mix of paprika and cayenne.
- Fenugreek Leaves (Kasoori Methi): Optional but highly recommended for an authentic aroma. Look for it in Indian grocery stores or online.
Recipe
Ingredients:
- 4 Tbsp. unsalted butter
- 1 yellow onion, finely chopped
- 1 tsp. kosher salt, divided
- 1/2 cup tomato paste
- 1/2 serrano chile, seeded and finely chopped
- 1 Tbsp. grated fresh ginger
- 2 (14.5-oz.) cans chickpeas, drained and rinsed
- 1/8 tsp. baking soda
- 1 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. Kashmiri chili powder
- 1 cup heavy cream
- 1 Tbsp. dried fenugreek leaves (optional)
- 1/4 cup fresh cilantro, chopped
Instructions:
- Melt butter in a large skillet over medium heat. Add onion and 1/2 tsp salt, cooking until softened (about 7 minutes).
- Add tomato paste and cook for 4-5 minutes, stirring constantly.
- Stir in chile and ginger, cooking for another minute.
- Add chickpeas, baking soda, and spices, stirring to combine.
- Pour in cream, fenugreek (if using), remaining salt, and 1 cup water. Simmer for 10-15 minutes until sauce thickens.
- Adjust seasoning if needed and garnish with cilantro before serving.
Cooking Tips and Tricks
To elevate your Indian Butter Chickpeas:
- Don’t rush the onion and tomato paste cooking process. This builds a strong flavor foundation.
- The baking soda helps soften the chickpeas, allowing them to better absorb the flavorful sauce.
- For a smoother sauce, blend a portion of the chickpeas before adding them to the pan.
- Adjust the heat level by increasing or decreasing the amount of chili powder or serrano chile.
- Let the dish rest for 5-10 minutes before serving to allow flavors to meld and sauce to thicken further.
Nutritional Information
Per serving (approximately 1 cup):
- Calories: 705
- Protein: 18g
- Carbohydrates: 52g
- Fat: 50g
- Fiber: 14g
Chickpeas are an excellent source of plant-based protein and fiber. They’re also rich in vitamins and minerals, including iron, folate, and magnesium. This dish, while indulgent, provides a good balance of macronutrients and can be part of a healthy diet when enjoyed in moderation.
