Very Quick Butter Chickpeas Vegetarian Butter Chicken

Nutriscore Rating: 72/100

Indulge in the comforting flavors of this "Very Quick Butter Chickpeas Vegetarian Butter Chicken," a vegetarian twist on the classic dish that’s ready in just 25 minutes! Featuring tender chickpeas simmered in a luxuriously creamy, spiced tomato and coconut milk sauce, this recipe combines rich Indian-inspired flavors with minimal prep time. Aromatic garlic, ginger, and garam masala form the heart of the dish, while a touch of yogurt adds a velvety finish. Perfect for busy weeknights, it pairs beautifully with fluffy basmati rice or warm naan, making it a wholesome and satisfying plant-based dinner that doesn’t skimp on flavor. Garnish with fresh cilantro for the perfect finishing touch!

Recipe Information

• Prep Time: 5 min
• Cook Time: 20 min
• Total Time: 25 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 cups cooked chickpeas (canned or cooked from dry)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons tomato paste
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 1 cup canned coconut milk (full-fat)
• 0.5 cup plain Greek yogurt (or plant-based alternative)
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 2 servings cooked basmati rice or naan bread (for serving)

📝 Instructions

8 steps

1. Heat a large skillet or saucepan over medium heat and add the butter and olive oil. Once melted, add the chopped onion and sauté for 3–4 minutes until soft and translucent.

2. Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.

3. Add the tomato paste, garam masala, ground cumin, coriander, paprika, and cayenne pepper (if using). Cook for 1–2 minutes, stirring constantly, to toast the spices and develop the flavors.

4. Pour in the coconut milk and yogurt. Stir well to combine into a creamy sauce.

5. Add the chickpeas, sugar, and salt. Stir, cover, and let it simmer for 10 minutes, stirring occasionally to prevent sticking.

6. Taste and adjust seasoning with more salt or spices if needed.

7. Garnish with chopped cilantro before serving.

8. Serve hot with cooked basmati rice or naan bread of your choice for a complete meal.

Nutrition Facts

1 serving (326.9g)

Calories		553
% Daily Value*
Total Fat		27.1 g	35%
	Saturated Fat	17.3 g	87%
	Polyunsaturated Fat	0.0 g
Cholesterol		16 mg	5%
Sodium		431 mg	19%
Total Carbohydrate		64.4 g	23%
	Dietary Fiber	11.1 g	40%
	Total Sugars	11.4 g
Protein		16.0 g	32%
Vitamin D		0.1 mcg	0%
Calcium		119 mg	9%
Iron		6.9 mg	38%
Potassium		676 mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 974 cal (43.1%%)

Protein: 258 cal (11.4%%)

Carbs: 1030 cal (45.5%%)