Best 2 Very Quick Butter Chickpeas Vegetarian Butter Chicken Recipes

Craving some Indian flavors without the hassle of long prep time? Look no further than these very quick butter chickpeas, also known as vegetarian butter chicken. This delectable dish is a symphony of flavors, featuring tender chickpeas, creamy tomato sauce, and a perfect blend of spices. Spice levels can be easily adjusted to suit your preferences.

This recipe is not just delicious, but also incredibly easy to make. With just a few simple steps, you can whip up this crowd-pleaser in no time. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is guaranteed to impress. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create a flavorful and satisfying vegetarian feast.

Here are our top 2 tried and tested recipes!

INDIAN BUTTER CHICKPEAS

Indian Butter Chickpeas image

A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won't want to leave any behind.

Provided by Melissa Clark

Categories easy, weekday, beans, curries, main course

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 tablespoons unsalted butter
1 large onion, minced
1 1/2 teaspoons kosher salt, plus more to taste
4 garlic cloves, finely grated or minced
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 teaspoons garam masala
1 small cinnamon stick
1 (28-ounce) can whole peeled plum tomatoes
1 (15-ounce) can coconut milk
2 (15-ounce) cans chickpeas, drained
Ground cayenne (optional)
Cooked white rice, for serving
1/2 cup cilantro leaves and tender stems, for serving

Steps:

Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don't be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
Serve spooned over white rice, and topped with cilantro.

BUTTER CHICKEN

Butter Chicken image

This is a chicken recipe without all the fat but with all the tomatoey, spicy, creamy taste of butter chicken. The dominant flavours are coriander, cumin, tomatoes, onions and yogourt-based sauce. It's delicious!

Provided by SpiceBunny

Categories Curries

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

2 -3 tablespoons butter or 2 -3 tablespoons vegetable oil
1 onion
1/4 teaspoon cinnamon
2 teaspoons crushed garlic
2 teaspoons crushed gingerroot
1/2 teaspoon ground turmeric
1 -2 teaspoon chili powder
1 tablespoon coriander
1 teaspoon honey
2 tablespoons sake (optional)
1 lb chicken breast
1/4-1/2 cup ground almonds
8 ounces diced tomatoes with juice or 3 fresh tomatoes
2 tablespoons tomato paste
1/2 cup plain yogurt (Denmark if possible)

Steps:

Cut chicken into small cubes (1 inch) and set aside.
Slice onions into thin wedges.
Melt butter until frothy. Add onions and cinnamon and fry lightly until onions are transparent.
Stir in crushed ginger and garlic.
Add turmeric, chili and coriander, and sauté over medium heat.
Add cubed chicken and sauté, stirring constantly until chicken has turned white.
Pour ground almonds, tomatoes and tomato paste.
Mix thoroughly.
Cover and simmer for 20 minutes. Add yogourt and heat through.
Serve on basmati rice with a salad and indian bread.
Note: I usually add a tsp of honey and a splash of sake and let it simmer.

Nutrition Facts : Calories 675.3, Fat 40.9, SaturatedFat 15.2, Cholesterol 183.8, Sodium 587.4, Carbohydrate 23.6, Fiber 5, Sugar 13.3, Protein 54.8

Tips:

For a smoother sauce, blend the chickpeas and tomatoes until creamy before adding them to the pan.
If you don't have a high-powered blender, you can mash the chickpeas and tomatoes with a potato masher or fork.
Adjust the amount of chili powder and garam masala to your taste.
Serve the butter chickpeas with basmati rice, naan, or roti.
To make a vegan version of this recipe, use coconut milk instead of heavy cream.

Conclusion:

This easy butter chickpeas recipe is a delicious and healthy vegetarian alternative to butter chicken. It's made with simple ingredients and can be prepared in under 30 minutes. The chickpeas are simmered in a creamy tomato sauce that's flavored with Indian spices. Serve it with basmati rice, naan, or roti for a complete meal.